1,540 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chocolate sweetcrust pastry

Name: Chocolate sweetcrust pastry
Prep time: 16 min
Total time: 16 min
Yield: 700 g
Cuisine: French
Ingredients: 200 g butter; 135 g icing sugar; 2 g fine (or table) salt; 50 g egg; 300 g flour; 25 g powdered cocoa

This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading.

Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).

76 K 1/5 (1 reviews)

20 min.

Easy

2.55 €

700 g

6 Ingredients

Last modified on: July 4^th 2018

For 700 g, you will need:

1 200 g butter
2 135 g icing sugar
3 2 g fine (or table) salt
4 50 g egg ( How to... )
5 300 g flour
6 25 g powdered cocoa
Total weight: 715 grams

Times for this recipe

Preparation: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Put into a mixer bowl: 200 g butter cut into small pieces, 135 g icing sugar and 2 g fine (or table) salt.

Mix together on slow speed until evenly mixed (pastry cooks say "to cream", as the consistency becomes like a cream).

Stage 2 - ⌛ 3 min.

Add 50 g egg and mix again.

Stage 3 - ⌛ 3 min.

Finish by adding 300 g flour and 25 g powdered cocoa all at once, then knead for a few seconds until evenly mixed.

Stop the mixer as soon as the dough is ready; it is important not to over-knead it.

Stage 4 - ⌛ 5 min.

Weigh out the dough into pieces of 10-12 ounces (250-300 grams). Shape into balls, then flatten into "cakes" and wrap in plastic film.

Refrigerate until needed or freeze for later.

Remarks

You can use this as the base for simple chocolate biscuits: make them more indulgent by adding chocolate chips to the dough at the end of kneading.

Keeping: Several days in the fridge, wrapped in plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=20 %	370 RDI=40 %	180 RDI=30 %	3,260 RDI=160 %	13,670 RDI: 160 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	30 RDI=4 %	460 RDI=20 %	1,920 RDI: 20 %

Possible allergens in this recipe: milk, egg, Gluten

How much will it cost?

For 700 g : 2.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Chocolate cereal bars

These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.
51 K 1 hour 20 min.

This recipe uses (among others)