Recipe Shortcrust pastry with cocoa di of 17-08-2010 [Updated on 08-05-2017]
This morning I give you the recipe for making cocoa shortcrust pastry. This preparation is ideal to use, as an alternative to the classic shortcrust pastry, as a base for pies or to prepare biscuits. The cocoa has a decidedly different flavor to the shortcrust pastry, if you like to try this is the version that I came up with the other day when I prepared a classic tart with custard. With this dose you can line a 26 cm mold. A kiss to everyone and good week, I'm at work and a shortbread cookie with cocoa is what it would take me to face this hard week :)
Arrange the flour, cocoa, powdered sugar and baking powder in a bowl
Mix everything then add the butter cut into chunks and the eggs.
Work the dough with your fingertips until it is crumbly.
Mix the dough quickly until it forms a ball.
Then place the cocoa shortbread dough, wrapped in cling film, in the fridge for half an hour before taking it back and use it to prepare a base for tart or to make cocoa shortcrust biscuits.
The cocoa shortcrust pastry is an extremely versatile base, I have tried many recipes but the one I absolutely prefer is Ernst Knam's recipe.
Its pastry is crumbly, light, delicate and a perfect base for pies and biscuits. It is prepared in a few minutes but must necessarily rest in the fridge for a few hours in order to acquire consistency and crispness.
280 g of flour 00
150 g of soft butter
150 g of granulated sugar
1 whole egg
the pulp of half a Bourbon vanilla bean
6 g of baking powder
25 g of Steiner bitter cocoa powder
a pinch of salt
Place the soft butter and sugar in a bowl, stirring the mixture to mix the ingredients. Add the egg, salt and vanilla, incorporating well.
Pour the powders (flour, yeast and cocoa), which you have carefully sifted previously, and knead quickly with your hands until you get a smooth and homogeneous dough.
Wrap the dough in plastic wrap and put it in the fridge for a few hours, it must harden.
Do not worry if you feel the dough a little soft compared to the classic shortcrust pastry, with the rest in the fridge it will be perfect.
At this point the cocoa shortcrust pastry is ready and you can use it to make pies, tartlets or biscuits.
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Easy, fast, delicious: the shortcrust pastry with chocolate with grated dark chocolate or with unsweetened cocoa powder it is the perfect base for bringing many to the table easy and creative desserts (cakes, pies, tarts and biscuits). Look at the double step by step recipe and learn to prepare it with your own hands.
There shortcrust pastry with cocoa or chocolate as the classic shortcrust pastry it can be stored in the refrigerator for 2-3 days: wrap it well in a sheet of baking paper or in plastic wrap without pvc and without phthalates so that it remains soft. For longer storage, place the dough in a freezer bag and freeze it: it will keep for at least 3 months. Before using it, defrost it preferably in the refrigerator. You can also freeze the already cooked shortcrust pastry shell: in this case, use a disposable mold for cooking, let the dough cool in the mold, wrap everything in plastic wrap and place in the freezer.
To prepare a shortcrust pastry with chocolate base first you have to decide if you want to flavor the dough with cocoa or chocolate: both possibilities are valid and without difficulty. In the first case, proceed by sieving 280 g of Flour together with 30 g of bitter cocoa . In the second you have to mix 300 g of Flour sieved to 50 g of dark chocolate grated.
Transfer to a pastry board, form a fountain and create a hollow in the center then add 120g of caster sugar (lower the quantity to 100 g if you have chosen to use chocolate). Then, with your fingertips so as not to heat the dough, quickly mix flour, sugar and cocoa into 180 g of butter cold into small pieces (130 g for the chocolate mixture): you will need to obtain a crumbled mixture.
Once a crumbled dough is obtained, amalgam 1 egg , 2 yolks and 1 pinch of salt . Form a loaf, wrap it in cling film and put it in the refrigerator to rest for at least 60 minutes. After the necessary time, you can use it to make cakes, pies and biscuits. If you want to prepare tarts like the ones in the picture you have to lay them out shortcrust pastry with chocolate in a sheet no higher than 1/2 cm and then use it to line tartlet molds before putting it in the oven, prick it with the prongs of a fork, cover it with baking paper and dried legumes and bake it in the oven at 180 ° C for 12 -15 minutes. Then remove the paper and legumes and let the bases cool tarts before turning them out and stuffing them to taste.
To prepare the cocoa shortcrust pastry you can knead by hand or with the mixer, below I will explain both procedures.
Start by sifting the flour together with the cocoa and icing sugar.
On the work surface, pour the cocoa flour mixture, form a pit in the center and pour the butter, cold from the refrigerator and diced, the whole shelled egg and knead quickly with the help of a spatula so as not to overheat the dough. When you have obtained a homogeneous mixture, form a ball and wrap it in cling film and let it rest in the refrigerator for half an hour.
For the mixer process, pour the flour mixture into the mixing bowl with the hard dough blade. Add the chopped butter and the whole egg. Operate the mixer and when the mixture begins to compact, turn off the machine and, with a spatula, detach the ingredients from the edges of the bowl and tip the flours from the bottom. Operate the machine again until a compact compound is obtained. Do not let the mixer work too much because there is a risk that it overheats too much and excessively melts the butter in the dough. Then pour the mixture on the work surface and quickly form a ball and proceed as above.
The shortcrust pastry with cocoa is ideal as a base for tartlets, tarts, boats, etc., which you will bake in the oven in white (or blindly): after having lined the previously buttered and floured molds with the cocoa shortcrust pastry, prick the bottom with the tines of the fork, cover it with a disc of wet and squeezed baking paper and pour some dried beans. Cook in a preheated static oven at 180 ° C for 15-20 minutes then remove the beans and parchment paper and cook for another 5 minutes.
Once the cocoa shortcrust pastry shells are well cooled, fill them as you like, I have prepared the tartlets with fresh strawberry jelly.
Here are some suggestions for the filling:
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1) Prepare the shortcrust pastry as per basic recipe with vanilla and the addition of 10 g of cocoa to be sifted with flour and 1 teaspoon of peeled and grated fresh ginger.
2) Knead the cocoa pastry on the floured work surface, butter the mold if needed and line it with the pastry, letting it overflow slightly. Prick the bottom with the prongs of the fork and spread it with the pink grapefruit jam.
3) Cut out the leftovers of dough, with the smooth wheel, into very thin strips and place them on the tart making them adhere well to the edges. Fold the latter inwards, pinching them with your fingers to contain the jam and create a decoration.
4) Brush the edges and strips of shortcrust pastry with milk and place the tart in the preheated oven at 180 ° C for 30-35 minutes. Take it out of the oven and let it cool in the mold.
5) Unmold the Pink grapefruit jam tart with cocoa and ginger shortcrust pastry on a plate and serve at room temperature with a light sprinkling of icing sugar on the rim.
There shortcrust pastry with cocoa is a variant of the traditional shortcrust pastry, one of the simplest and most popular preparations in Italian pastry. Used as a basis for the preparation of shortbread cakes, tarts, tartlets And small pastry desserts, the perfect recipe for shortcrust pastry must always be at hand.
Shortcrust pastry with cocoa is one delicious recipe to always have at hand. In addition to the traditional shortcrust pastry, there are also variants, such as la shortcrust pastry with oil, where the traditional butter is replaced with oil, making the preparation more light and digestible, or the shortcrust pastry with yogurt, with a delicate flavor and soft consistency. The chocolate shortcrust pastry is instead a pastry with an extra taste, in addition to a delicious brown complexion which often allows for unique and irresistible color combinations.
After having rolled out a sheet, immediately cut the biscuits. Taking care to flour each cookie cut in a little flour before carving.
This operation is necessary so that the biscuit has outlined, perfect outlines and does not stick to the stencil. Carve the biscuit with a clean blow. Without waving, since the pastry is still cold and very hard, lifting the cookie cutter away will also keep the carved cookie inside. Without applying too much pressure, place it directly in a pan, previously lined with parchment paper.
If the biscuit remains attached to the top, lift it with a thin spatula or spatula, being careful not to damage the edges and place the biscuits in the pan as you make them:
(If you see that the pastry is not cold but has softened then put it in the fridge immediately!)
Then collect the scraps of pasta, put it back into a ball, place it in a plastic wrap and flatten it. Place again in the fridge for at least 15 'before rolling out the pastry again and preparing new biscuits.
Dust the excess flour off the surface of the biscuits (if there is one) and place the pan with the biscuits in the fridge! This will allow you to obtain cocoa biscuits with perfect edges.
bake for 12 minutes at 180 ° in a hot oven. 12 minutes is the ideal cooking time for thicknesses of 4-5 mm
The biscuits you take out of the oven must have a "light" appearance not burnt. They may be just soft. When they cool they will take on the right consistency. Place the biscuits just taken out of the oven to cool, out of the pan, well spaced, on a work surface, a wire rack, or a sheet of parchment paper on a table.
THE Shortbread biscuits with cocoa are ready to be tasted!
For the making tarts and tarts with cocoa shortcrust pastry you can follow the ingredients you find here and all the tips and illustrated steps you find in the article soft shortcrust pastry perfect for pies where you can also find the cooking times
the cocoa shortcrust pastry dough can be kept for 3 days in the fridge, after which it must be frozen as explained in the procedure!
The shortbread biscuits with cocoa, on the other hand, can also be kept for 20 days closed in a tin or biscuit box.
|300 g of flour 00|
|3 cold yolks from the fridge|
|130 g of powdered sugar|
|150 g of cold butter from the fridge|
|30 g of unsweetened cocoa powder|
Arrange on the work surface all the ingredients necessary for the preparation of the shortcrust pastry with cocoa. Weigh them all, one by one, to facilitate your work. Start by pulling the butter out of the fridge 15 minutes before starting with the preparation.
Sift the flour 00 together with unsweetened cocoa powder directly on the work surface and create a fountain in the center with the help of your hands. Cut the soft butter into cubes. Add it to the center of the fountain and begin to melt it in the flour with the help of your fingers.
Also add it powdered sugar and a pinch of salt, stir. Also join the egg yolks and continue to knead with your fingertips until you get a firm and smooth dough. Don't work it too long though: it could be affected by the heat given off by your hands.
Create a ball and wrap it with cling film. Transfer it in the fridge for at least 30 minutes. Alternatively, keep it inside all night.
After this time, resume the shortcrust pastry with cocoa from the fridge and transfer it to the work surface. Remove the cling film and roll out the dough with a rolling pin. Use it as you like to prepare biscuits or pies.
Realize that you want to prepare a tart and that you don't want to make the usual dessert well then take flour, sugar, cocoa, butter and eggs and prepare one shortcrust pastry with cocoa delicious for a different base than usual that will make you prepare a really tasty cake or tart !!
Needed for a pan of 28 cm in diameter
Preparation time: 10 minutes + cooling
Take a bowl and pour in the flour, the icing sugar, the cocoa, cold butter made into small pieces or cubes and a pinch of salt. With your fingertips or, if you want to work a little with a food processor, mix and mix all the ingredients together.
Once done, dig a little in the center and pour the egg yolks beaten with a tablespoon of water. Then continue to mix and then form a ball with your hands and wrap it with cling film.
Let the imapsto rest shortcrust pastry with cocoa for about a couple of hours in the fridge and once done, use it for your desserts !!