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).
66 K 1/5 (1 reviews)
20 min.
Easy
350 g
6 IngredientsLast modified on: July 4th 2018
For 350 g, you will need:
- 1
103.2 ml butter - 2
70 ml icing sugar - 3
1.4 ml fine (or table) salt - 4
25 ml egg - 5
234 ml flour - 6
15 ml powdered cocoa
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
To finish around 7pm, you'll need to have started before: 19:15.Change end time
Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: 103.2 ml butter cut into small pieces, 70 ml icing sugar and 1.4 ml 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 25 ml egg and mix again.
Stage 3 - 3 min.
Finish by adding 234 ml flour and 15 ml 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 €
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.
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This recipe uses (among others)
Flour
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Butter
Like these other recipes: Béarnaise sauce, Creamy artichokes, Gnocchi alla romana, Lille style chicken, Confit Victoria pineapple with honey and spices, ... See them all 470
Icing sugar
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Egg
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