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
2 kg 100 g
6 IngredientsLast modified on: July 4th 2018
For 2 kg 100 g, you will need:
- 1
619.2 ml butter - 2
405 ml icing sugar - 3
8.4 ml fine (or table) salt - 4
150 ml Egg - 5
1 litre 404 ml flour - 6
75 mls powdered cocoa
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Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: 619.2 ml butter cut into small pieces, 405 ml icing sugar and 8.4 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 150 ml Egg and mix again.
Stage 3 - 3 min.
Finish by adding 1 litre 404 ml flour and 75 mls 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 | 120 RDI=50 % | 1,100 RDI=100 % | 540 RDI=80 % | 9,790 RDI=490 % | 41,000 RDI: 490 % |
| 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 2 kg 100 g : 7.55 €
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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: Pistachio madeleines, Chocolate rolls (petits pains), Breton sablé biscuit dough, Provençal colombier for Pentecost, Oatmeal and chocolate shortbread, ... See them all 196
Butter
Like these other recipes: Oaty walnut cake , Roscoff loaf, Elsa's Comtoise galette, Baked Mont d'Or with diced mixed vegetables, Sauce Normande (for fish), ... See them all 450
Icing sugar
Like these other recipes: Chocolate almond cookies, Sweet pastry, Succès praliné (praline meringue), Saint Honoré cake, Toasted almond cake, ... See them all 59
Egg
Like these other recipes: Avocado mayonnaise, Elsa's Comtoise galette, Fried egg in bread, Kugelhof for Nanou, Gâteau Breton (Brittany butter cake), ... See them all 226
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