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1
Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.
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2
Beat at medium-high speed until fluffy.
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3
In a separate bowl, whisk the egg yolks until frothy.
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4
Keep whisking as you pour in the sugar.
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5
Whisk until light and fluffy.
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6
Add to the butter and beat until combined.
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7
Put the flour, baking powder, and cocoa powder in a bowl with a pinch of salt.
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8
Whisk to combine.
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9
Sift into the wet ingredients and mix on low speed only until blended.
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10
Dump the dough onto a lightly floured work surface and divide in half.
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11
Shape each half into a brick.
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12
The dough will be very soft.
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13
Wrap the dough in plastic and refrigerate one package for at least 1 hour before rolling.
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14
Freeze the other for up to 2 months.
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15
Roll the pastry between two sheets of parchment into a 12-inch square.
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16
The pastry should be 1/16 inch thick.
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17
Slide onto a baking sheet and refrigerate for 30 minutes.
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18
Cut the pastry into 12 2 1/2-inch squares and separate them on the parchment, giving them room to spread.
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19
Refrigerate while you heat the oven.
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20
Heat the oven to 375F or 350F on convection.
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21
Lay a Silpat (top-side down) on the pastry to weight it.
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22
Bake until the pastry is cooked, about 12 minutes, longer if youre not using convection.
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23
Let cool.
