chocolate shortcrust pastry
Ready in
50 min
Preparation
20 min
Maturation
30 min
Portions
1 kg
Cost
chip
difficulty
medium
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.
Ingredients
- 600g 00 flour
- 250g sugar
- 250g butter
- 30g bitter cocoa
- 8g baking powder
- 2g vanilla powder
- 3 whole eggs
Follow Us
Directions
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
Add cocoa, vanilla and baking powder
Cut the butter into small pieces and put it all around the fountain on top of the flour
Mix all ingredients well until you get a nice, smooth and compact dough
Ball it up and then crush it
Wrap the pasta in a cloth and put it to mature in the fridge for at least 30 minutes if you need it immediately, otherwise 12 hours
Tips
- 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.
Storage
- 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.
Equipments
- Pastry board or bowl
- canvas
- Bowl
- Knife
- Strainer or sieve
- Fridge
