Chocolate sweetcrust pastry
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).
Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
59 K 1/5 (1 reviews)
20 min.
Easy
350 g
6 IngredientsLast modified on: July 4th 2018
For 350 g, you will need:
- 1
½ cup butter - 2
1⁄3 cup icing sugar - 3
½ teaspoon fine (or table) salt - 4
2 tablespoons Egg ( How to... ) - 5
1 cup flour - 6
1 tablespoon powdered cocoa
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Times for this recipe
Preparation: 20 min.
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Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: ½ cup butter cut into small pieces, 1⁄3 cup icing sugar and ½ teaspoon fine (or table) salt.
Mix together on slow speed until evenly mixed (pastry cooks say "to cream", as the consistency becomes like a cream).
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 2 tablespoons Egg and mix again.
Stage 3 - 3 min.
Finish by adding 1 cup flour and 1 tablespoon 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.
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.
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 | 20 RDI=8 % | 190 RDI=20 % | 90 RDI=10 % | 1,650 RDI=80 % | 6,920 RDI: 80 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=5 % | 30 RDI=4 % | 460 RDI=20 % | 1,920 RDI: 20 % |
How much will it cost?
- For 350 g : 1.30 €
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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.
35 K 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Hazelnut and orange cake, Linzer torte, Oatmeal cake, Pistachio "Financiers", Cheese Soufflé, ... See them all 196
Butter
Like these other recipes: Roscoff loaf, Pavlova, Little apple and verbena tarts, Caramelized pear custard tart, Sauce Normande (for fish), ... See them all 450
Icing sugar
Like these other recipes: Pistachio madeleines, Arizona cupcakes, Macarons (the original French macaroons) , Viennese Shortbread, Tarte Normande, ... See them all 59
Egg
Like these other recipes: Apple and almond cake, Genoese croque-monsieur, Croque-monsieur complet, Meatballs, Mini Mont d'Or fondue with "spuds in blankets", ... See them all 226
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