Try this Chocolate Pastry recipe, or contribute your own.
- Carbohydrate 144.269106666667 g
- Cholesterol 0 mg
- Fat 1.85437333333333 g
- Fiber 5.12066675678889 g
- Protein 19.531 g
- Saturated Fat 0.293603333333333 g
- Serving Size 1 1 recipe (189g)
- Sodium 3.80933333333333 mg
- Sugar 139.148439909878 g
- Trans Fat 0.614343333333333 g
- Calories 688 calories
Step-by-step
- Measure water and add salt; stir to dissolve and set aside.
- Put flour, cocoa powder, and cinnamon into stand mixture fitted with paddle attachment. Turn mixer on low for about 30 seconds.
- Coarsely dice all butter and place in stand mixer on top of flour. With mixer on low, slowly drizzle in water. Watch closely as dough will start to pull together after about 1 minute. Once the dough forms a ball stop the mixer.
- Flour work surface and remove all the dough from mixer bowl.
- Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
- Fold the dough in half, then in half again, then in half again. Wrap in plastic and chill for about one hour.
Watching the dough pull together around the paddle attachment requires immediate action. Stop the mixer the exact second the mass forms a ball to prevent gluten overdevelopment. Processing this mixture past that threshold turns a flaky crust into a tough, chewy shell.
Cold butter is non-negotiable for success. Cubing the fat into even pieces ensures solid pockets remain intact during the rolling and folding stages. As the pastry bakes, those solid pockets melt and release steam, creating distinct internal layers. Using standard salted butter instead of unsalted requires reducing the added salt by one full teaspoon to maintain proper flavor balance.
Dutch-processed cocoa powder changes the chemical structure compared to natural cocoa. Natural cocoa retains high acidity, which reacts differently with rising agents. Dutch-processed varieties undergo washing with an alkalizing agent, neutralizing acids and deepening the color while smoothing the flavor profile. Substituting natural cocoa drops the pH level significantly and yields a sharper, more astringent taste.
Chilling the wrapped dough for one full hour relaxes the gluten strands. This resting phase also solidifies the butter after mechanical manipulation from the rolling pin. Judge the chill visually by pressing a finger gently into the surface; the dough should offer firm resistance without cracking.
