Buttery homemade puff pastry only gets better with a touch of chocolate. Adding a little cocoa powder to the butter block transforms the pastry into a barely sweet, delicately chocolaty version of itself. The fat carries the flavor of the cocoa, dispersing it throughout the dough's layers. It makes an irresistible base for mille-feuilles, pinwheel cookies, and petit fours. This recipe is from cookbook author and baker Eddy Van Damme.
- 1 1⁄3 cups ice-cold water
- 1 tbsp. plus 1 tsp. kosher salt
- 2 cups plus 2 tbsp. all-purpose flour, chilled, plus more
- 1 3⁄4 cups bread flour, chilled
- 9 tbsp. unsalted butter, softened, plus 30 tbsp., chilled
- 1 1⁄4 cups Dutch cocoa powder