Chocolate Puff Pastry

Step 1

Instructions

Step 2

Stir water and salt in a stand mixer fitted with a hook. Add flours and softened butter; mix until dough forms. Knead dough until smooth, 2–3 minutes. Form dough into a disk and wrap in plastic wrap; chill 1 hour. Using a stand mixer fitted with a paddle, mix chilled butter with cocoa powder. Transfer to a sheet of plastic wrap and shape into a 7″ x 10″ rectangle; wrap in plastic wrap and chill until solid, about 1 hour. On a lightly floured surface, roll dough into a 12″ x 18″ rectangle. Use a pastry brush to dust excess flour from both sides of dough. Place butter onto short end of rectangle; fold other side of dough up and over butter. Pinch dough edges to encase butter. Working from 1 short end of rectangle, and using a rolling pin, press pin into dough to soften butter, using a rocking motion between ridges to lengthen dough. Roll dough into a 10″ x 24″ rectangle. Fold dough into thirds, like a letter; wrap in plastic wrap and chill 1 hour. With 1 short side of rectangle facing you, roll dough into a 10″ x 24″ rectangle. Fold dough into thirds, wrap, and chill 30 minutes. Repeat rolling, folding, and chilling dough 3 more times. Chill dough at least 1 hour before using; freeze up to 6 months.