Cocoa Snail from Homemade Puff Pastry (with Farm Butter)

Combine flour and salt in a large bowl. Add the cold, cubed farm butter and rub it into the flour until coarse crumbs form. Gradually add very cold water and quickly knead into a smooth dough. Do not over-knead! Wrap in plastic wrap and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough into a rectangle (approx. 30x40 cm or 12x16 inches). Fold one-third of the dough to the center, then fold the other third over it, like folding a letter. Turn the dough 90 degrees, roll it out into a rectangle again, and repeat the folding. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling-folding-resting process 3-4 more times (total of 4-5 folds), with 30 minutes of resting in the refrigerator each time.

While the dough is resting, prepare the filling. In a bowl, combine cocoa powder, granulated sugar, and melted farm butter. If the mixture is too thick, add a little milk to achieve a spreadable consistency.

After the final rest, roll out the dough into a large, thin rectangle (approx. 40x50 cm or 16x20 inches). Spread the cocoa filling evenly, leaving a small border on one of the longer sides. Tightly roll up the dough starting from the longer side. Cut the roll into slices about 2-3 cm (1 inch) thick.

Preheat your oven to 180°C (350°F), or 160°C (325°F) for a convection oven. Line a baking sheet with parchment paper and place the cocoa snails on it, leaving enough space between them. Brush the tops of the snails with beaten egg. Bake for 15-20 minutes, or until golden brown and the pastry is cooked through. Let cool on a wire rack before serving.