Puff pastry can seem like a daunting baking task, but with more practice you will be rolling out pastry sheets in no time. The addition of cocoa here makes for a nice change, and pairs well with some strawberry cream!
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For the puff pastry
3/4 cup all-purpose flour plus more for dusting counter with
1/4 cup quality baking cocoa
1/2 cup plus 2 tbsp cold unsalted butter cubed
1/4 tsp salt
2 - 4 tbsp cold water
In a medium bowl, combine the flour, cocoa, and salt for the puff pastry. Drop in the cubes of butter and use a pastry blender (or a food processor), to cut the butter into the flour and create pea-size clumps of dough.
Stream in a tablespoon of cold water at a time and stir (or pulse, if using processor) the dough with a wooden spoon. Once the dough is no longer shaggy and instead forms a large mass, turn out the dough onto your floured workspace.
Sprinkle a little flour on the dough before rolling the dough out into a rectangular strip. Fold the dough into thirds before turning the dough so that the open end faces you. Again, roll out into a strip and fold into thirds. Repeat this step two more times so that you've rolled and folded your dough 4 times in total.
Place the puff pastry dough on a plate and cover with a sheet of plastic wrap. Refrigerate for 30 minutes to chill.
Preheat the oven to 400°F. After 30 minutes, turn out the dough onto your floured surface and roll into a 1/4” thick square. Cut the dough into 8 squares.
Bake the puff pastry squares for about 20 minutes, or until they’re puffed up and slightly crisp. Cool the squares completely before adding ganache and cream.