Cocoa Shortcrust Pastry
Apple pie , Apple pie cake , Apple pie mega cake , Bowl of cocoa , Cocoa , Collection--easy , Collection--other-recipes , Ferrero , Ferrero rocher , Pastry , Pastry crust , Pie , Pie tart , Rocher , Short crust , Shortcrust , Tart , Turbo-legacy
Ingredients
Shortcrust Pastry
- ½ cup Unsalted Butter, Room Temperature
- ¼ cup Sugar
- 1 cup All Purpose Flour
- 2 Tbsp Cocoa Powder
- 1 Egg Yolk
Read It!
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In a large bowl, sift together the flour and cocoa powder. Set aside
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In a stand mixer with the paddle attachment, cream your butter and sugar on high speed for 5 minutes. Make sure to scrape the sides and bottom of the bowl halfway through with a rubber spatula!
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Add in your egg yolk and beat until incorporated.
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On low speed, start adding your flour and cocoa mixture in three parts. It is important to make sure each addition is fully incorporated before adding the next.
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Once combined, pour out onto a dry, floured surface and lightly knead. Shape into equal sized discs and wrap tightly in plastic wrap. Chill for 20 minutes.
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Grease the outer portion of both of your 4-inch sphere pans with shortening. Place them flat side down onto a prepared baking tray and set aside.
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Once completely chilled, flour your work surface and start rolling out your shortcrust pastry, one disc at a time, into a ¼-inch thickness.
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Drape your rolled-out pastry over the hump of your 4-inch sphere pans. Gently shape your pastry around your pan, and trim the excess using a sharp paring knife. Use a fork to dock a few holes into your pastry. Chill for 20 minutes. Chilling the dough helps prevent any shrinking while baking!
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Bake at 350°F for 40 minutes, rotating the pan halfway through.
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Once out of the oven, use a sharp paring knife to trim excess dough while still hot!
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Set aside to cool completely before removing the pastry off of the pans.
Congratulations you did it!
