Chocolate puff pastry dough from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 305) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 07, 2018

    I used some of my stash from the freezer to make mille feuille filled with white chocolate mousse (recipe from Taste and Technique, Naomi Pomeroy) for a recent dinner party. I rolled the pastry about 3mm thick and it puffed to a height of about 8-9mm. It turned out beautifully: the layers - of which there were many - were thin and delicate and crisp, and the dark chocolate flavour was an excellent match for the sweet filling. Served it with raspberries and raspberry coulis.

  • Zosia on January 27, 2018

    This was my first attempt at a proper puff pastry and it seems to have worked. I used dutch process cocoa (the author doesn't specify type) and replaced some of the bread flour with it in the dough (again, the author doesn't mention which flour should be reduced). Also, when the kneading hook didn't work, I used the paddle attachment to make the dough and switched to the kneading hook once it came together, kneading on power level 2 only as per kitchenaid's instructions. The instructions for making the dough are detailed, easy to follow and include helpful diagrams. I made a small batch of the book's chocolate palmiers to test it. Very tasty.

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