chocolate shortcrust pastry
Shortcrust pastry with cocoa for biscuits and pies
The chocolate shortcrust pastry is a variant of the classic pastry dough , with the same characteristics and the same methods of kneading and aging. The addition of cocoa makes the pastry very tasty. It is suitable for cookies, pies and two-tone desserts. Nonna Claudia teaches you how to prepare this recipe in all its steps and you will be ready to amaze your guests.
- 600g 00 flour
- 250g sugar
- 250g butter
- 30g bitter cocoa
- 8g baking powder
- 2g vanilla powder
- 3 whole eggs
Pour the flour on a pastry board or in a large bowl and make the classic fountain*
Put the sugar in the fountain, break the eggs
- If you want a perfect pastry, knead it the day before.
- The butter must be at room temperature, in summer or if it is very hot, take it out of the fridge half an hour before otherwise it becomes too soft.
- It can be kept for three to four days in the fridge, always covered with a cloth or film.
- The shortcrust pastry can be stored in the freezer for a few months.
- Pastry board or bowl
- Strainer or sieve