Vai al contenuto 
This cocoa shortcrust pastry can be used to make delicious tarts or cookies in a variety of shapes!
RECIPE FOR: gr of Shortcrust Pastry
EQUIPMENTS
- Stand Mixer
Ingredients
- 500 gr all-purpose flour
- 200 gr Icing sugar
- 300 gr Butter at 18°C (64°F)
- 90 gr Eggs
- 2 gr Salt
- 50 gr Sifted Cocoa
- 4 gr Baking Powder
DIRECTIONS
- Work at medium speed softened butter with powdered sugar and flavorings in the mixer
- Add the eggs and salt, and finally add the flour, cocoa, and baking powder sifted together.
- Knead a little until you get a homogeneous dough.
- Place the shortcrust pastry between 2 sheets of grease-proof paper and let sit in the fridge for at least 2 hours
- Bake in a preheated oven at 160°C (320°F) for at least 20min with the oven door slightly open.
NOTES
You can keep the shortcrust pastry well covered in the fridge for 4-5 days or freeze it at -18°C (0°F) for 60 days. If you use granulated sugar instead of icing sugar, you will obtain a shortcrust pastry with a larger alveolation. In this case, simply replace the quantity of one sugar with the other. Learn how to make a perfect Shortcrust Pastry! Visit Biancolievito's Pastry School!
NUTRITION LABEL
Serving: 100g | Calories: 1000kcal | Carbohydrates: 122g | Protein: 15g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 196mg | Sodium: 464mg | Potassium: 299mg | Fiber: 6g | Sugar: 40g | Vitamina A: 1597IU | Calcio: 52mg | Ferro: 6mg
2 comments about “Pasta Frolla al Cacao”
Salve, io sapeco che il burro per la frolla deve essere sempre freddo…invece ho visto che lei lo usa morbido…può dirmi il perché? Grazie
Ciao Chiara,
tradizionalmente è per la sfoglia che si preferisce usare il burro “plastico” perché deve stratificare senza sciogliersi. quindi si usa freddo e battuto con il matterello per renderlo modellabile.
Per la Frolla puoi usare il burro morbido, tanto viene impastato!
A presto