napoleons made with chocolate puff pastry - Ink Sugar Spice

Feuilletage chocolat / chocolate puff pastry

Mille feuille, made with chocolaate puff pastry

I’ve been promising for ages to do a step-by-step puff pastry write up. I thought I’d do something a little different and use a chocolate puff pastry or ‘feuilletage chocolat’.

The process for making this is exactly the same as for any puff pastry so you can follow this method whether you are creating ‘normal’ puff pastry or chocolate; it’s just that it’s chocolate.

My chocolate puff pastry includes some spices, just to give it some additional flavour.

Maths, algebra and making puff pastry

bf368-puffpastrymaths

You might like to look at my post which covers the maths behind puff pastry! How the number of leaves in the pastry increase with every turn… please see my ‘Maths, algebra and making puff pastry’ post

 

 

Equipment
  • Bowls (one large, a couple of smaller)
  • Fine sieve
  • Rolling pin
  • Cling film
Ingredients
  • Plain flour – 250g
  • Cocoa powder – 30g
  • Unsalted butter – 175g in a block and an extra 40g for melting
  • Nutmeg, freshly grated – a pinch
  • Cinnamon – a pinch
  • Fine salt – a pinch
  • Water, cold – about 100ml
  • A little extra flour for dusting and rolling
Method
  1. Sieve the cocoa – as it often has lumps – into the large bowl
  2. You shouldn’t need to sieve modern flours but you can do if you prefer (originally, sieving was to remove the flour weevils and other nasty stuff, but it’s continued to persist as normal practice. I only sieve if any product appears clumpy, as cocoa powder can sometimes).  Tip or sieve the flour into the large bowl with the cocoa powder
  3. Add the other dry ingredients (salt, cinnamon, nutmeg), the melted butter and about 80ml of the water
  4. Mix together. Then add the rest of the water little by little if you feel it is too dry and not coming together nicely. The dough is a bit stickier and thicker (but only a little) than plain puff pastry
  5. Shape the dough into a rough, flattened square about 15cm across and dust lightly and then cover with cling film
  6. With the rest of the butter, shape this into a flat square the same size as the dough and cover with cling film

Chocolate puff pastry dough and butter

  1. Chill both pastry and butter for up to two hours. However I confess I cheat and stick it in the freezer for 10 minutes – it never seems to affect the quality of the pastry
  2. Now, take the chocolate pastry and roll it out into a larger square (about twice the original size).

Chocolate puff pastry dough and butter

  1. Unwrap the butter and place in the middle of the pastry
  2. Fold in the corners of the pastry over the butter like an envelope
  3. Roll the envelope gently to flatten and straighten it

Chocolate puff pastry dough and butter

  1. Now roll the pastry so that it extends to three times its original length, making a long rectangle – its short side to long side should be a 1:3 ratio

Chocolate puff pastry dough rolled before folding

  1. You will now make what’s called a gatefold, by folding the top short edge over and the bottom short edge upwards over that. Imagine the rectangle is three squares – fold at the two edges where the squares meet
  2. Straighten up the edges and corners with your hands to be as neat as possible

Chocolate puff pastry dough - after first fold

  1. Rotate the pastry 90˚, roll out to a rectangle again as in step 13
  2. Repeat the gatefold folding process again as in step 14
  3. Again, straighten up the dough and then loosely cover with cling film and pop in the fridge for an hour or the freezer for 10 minutes
  4. Take the dough out and repeat this rolling out, folding, turning, rolling out and folding process again (steps 13 – 17). By this stage you have made four folds
  5. Again, straighten up the dough and then loosely cover with cling film and pop in the fridge for an hour or the freezer for 10 minutes
  6. Take the dough out and repeat this rolling out, folding, turning, rolling out and folding process again (steps 13 – 17). By this stage you have made six folds – this is enough. This has made 729 layers or leaves of pastry!

chocFeuilletage_7

  1. Now your pastry is ready for use in your recipe – chill it again for a while first, though

Easy peasy apricot palmiers

Apricot palmiers

These are the easiest pastries by far that I’ve included, however they’re still yum. What makes them so easy is that I’ve used up puff pastry stored in my freezer, rather than make some new.

When I make puff pastry (or croissant dough) I always make a batch large enough to store some, as it’s so labour instensive, it makes sense to produce at least a double amount each time.

So, if you have some puff pastry stored in your own freezer or have a shop-bought pack lurking in the fridge, these will be easy peasy lemon squeezy.

I will soon write up a puff pastry how-to recipe but, in the meantime if you fancy reading something a bit left-field about this, I have a post on the algebra and maths behind puff pasty. It explains the number of leaves created with each fold.

Notes

I also have a more detailed palmiers recipe, if you want to do something a little more tricky; please see the chocolate, hazelnut and sea salt palmiers recipes.

Makes about 30 palmiers.

Ingredients
  • 500g puff pastry home made or shop bought (rested out of the fridge for 5 minutes)
  • Apricot jam
Equipment
  • Baking sheet(s), lined with parchment or a silicon sheet
Method
  1. Roll out the pastry to about 2-3mm thick, keeping it as square/rectangular as you can
  2. Spread the apricot jam all over the pastry, evenly
  3. Find roughly halfway point down one short side of the pastry.
  4. Roll one long edge over and over itself towards the centre and stop at the half way point
  5. Roll the other long edge over itself towards the centre and the first roll, so that the pastry looks like a double scroll from each end
  6. Chill in the freezer for ten minutes – this just makes it easier to cut
  7. Put your oven on to 190C fan or 210C conventional
  8. Once chilled, get a sharp knife and cut the dough roll into slices about 3-4mm (quarter of an inch) thick. It doesn’t matter about the jam oozing out, as this just glazes the palmiers as they cook
  9. Place the slices with some space between them on the lined baking sheet as they will puff out
  10. Bake for about 16-17 minutes until golden brown and the jam has bubbled and thickened