The cocoa shortcrust pastry is undoubtedly another important pastry base, which I, as a good serial shortcrust maker, often use!
Even in this case, as with classic shortcrust pastry, the most commonly used flour is usually “type 0” or “00” but nothing prevents using less refined flours like “type 1” or wholemeal or gluten-free flours.
Talking about cocoa shortcrust pastry, it is essential to know that the weight of cocoa should never exceed 15% of the flour and is added by subtracting its weight from that of the flour in fact.
Regarding the use of sugar, it is preferable to use powdered sugar, but granulated sugar is also fine, and the eggs must be whole because cocoa absorbs more liquids.
Having said that, let’s move on to the recipe.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups type 0 flour
- 1 cup sugar
- 1 cup plus 1 tbsp butter
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 pinch baking powder (only if the recipe requires it)
Tools
Stand mixer
Steps
– Place the softened butter in the mixer bowl, add the sugar and mix briefly with the paddle; add the slightly beaten eggs and work the dough without warming it.
– Add the sifted flour mixed with the cocoa and the possible pinch of baking powder, and finish mixing just until a ball forms.
– Remove the dough from the mixer, roll it out on a sheet of parchment paper, flatten it slightly, and cover it with another sheet. Make a packet and refrigerate for at least two hours.
– The shortcrust pastry can stay in the fridge for up to 3 days before being used.
– When using, handle it slightly to make it elastic and proceed according to usage.
Tips:
– Do not overwork the dough, otherwise the shortcrust will not bake well.
– Cocoa shortcrust pastry can be frozen.
