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Chocolate Shortcrust Pastry Recipe
Chocolate shortcrust pastry is a mouthwatering variation of the traditional Italian sweet shortcrust pastry recipe (Pasta Frolla). It's one of the simplest and most popular basic recipes in Italian pastry.You can use this chocolate shortcrust pastry recipe as a base for delicious tarts, cakes or to make yummy cookies and many other desserts.Flour, eggs, sugar, butter, unsweetened cocoa and a pinch of baking powder to make it crumbly. A quick and easy recipe to delight your kids, friends and family with fantastic homemade desserts.
Ingredients
- 200 g flour - 1 ⅓ cups
- 100 g granulated sugar - ½ cup
- 40 g cocoa powder - ⅓ cup, unsweetened
- 120 g butter - ~1 stick, unsulted and cold
- 1 egg - medium, at room temperature
- 1 egg yolk - medium, at room temperature
- ¼ teaspoon salt
- 4 g baking powder - 1 teaspoon
Instructions
HOW TO MAKE CHOCOLATE SHORTCRUST PASTRY RECIPE BY HAND
- Sift the flour and cocoa then mix these two powders together in a bowl. Now add sugar, salt, yeast and mix.
- Place the powders on the pastry board and make a hole in the center. Add the room temperature eggs and knead. Finally, add the cold butter cut into pieces.
- Kead quickly with your hands for a few minutes. It's IMPORTANT to knead only with your fingertips. The heat from your hands can melt the butter too much and alter the final flavor of the chocolate shortcrust pastry.
- Form a loaf and WRAP in cling film. LET COOL for at least 1 hour in the refrigerator.
HOW TO MAKE CHOCOLATE SHORTCRUST PASTRY RECIPE WITH A MIXER
- If you're using an electric mixer, first you still need to sift and then mix together flour, cocoa, sugar, salt and baking powder.
- Transfer everything to the bowl of a planetary mixer. Now add the cold butter in small pieces. Mix quickly for about a minute using the flat beater attachment.
- Then add the eggs and mix on medium speed until the dough is perfectly smooth, increasing the speed just a bit towards the end.
- Knead, both by hand and with the machine, for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic.
- Form a loaf and wrap it in cling film. Leave to rest for at least 1 hour in the fridge. Chocolate shortcrust pastry (pasta frolla al cacao) is ready!
Nutrition
Serving: 100gCalories: 364kcalCarbohydrates: 46gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 257mgPotassium: 156mgFiber: 3gSugar: 17gVitamin A: 583IUCalcium: 36mgIron: 3mg
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