Cocoa shortcrust pastry by Christophe Michalak, intense and perfectly balanced, is a refined base that encapsulates the philosophy of the famous French pastry chef. Buttery, crumbly, and with a strong chocolate flavor, this pastry is designed to enhance modern tarts, tartlets, and plated desserts, offering a solid yet delicate bite. It is a technical but accessible preparation that rewards precision and quality of ingredients, in perfect French style.
I used it to prepare the tart with namelaka and mousseline cream inspired by his Cocoa Fantastik, but also for delicious cocoa cookies filled with strawberry jam, or with a delicious hazelnut mousseline cream.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 5.3 oz butter (soft)
- 3.5 oz powdered sugar
- 2 cups all-purpose flour
- 0.9 oz almond flour
- 1.75 oz eggs
- 0.9 oz cocoa nibs
- 0.9 oz unsweetened cocoa powder
- 1 pinch salt
Tools
- 1 Bowl
- 1 Spatula
Steps
Keep the butter at room temperature for 1 hour. In a bowl, break the butter into pieces and add the sugar. Work with a spatula or with your hands until you get a homogeneous mixture. Add the eggs and mix well.
Sift the flour, almond flour, and cocoa.
Then add to the dough along with the salt and cocoa nibs.
Knead, working briefly.
Roll out the dough between two sheets of parchment paper and let it rest in the fridge for at least 4 hours or overnight.
After resting, roll out the pastry and cut cookies or line a tart pan.
Tips
It keeps for 3 days in the refrigerator wrapped in plastic wrap. It can also be frozen for 1 month.
Bake the tart base at 325°F for 15-20 minutes.
Bake the cookies at 325°F for 10-12 minutes.
Use high-quality unsweetened cocoa to achieve an intense color and deep aroma.
Work the dough as little as possible to preserve its crumbliness.
After resting in the refrigerator, roll out the pastry while it is still slightly cold: it will hold its shape better during baking.
Ideal for baking blind and later filled with creams, ganaches, or low-sugar jams.
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