Cocoa Shortcrust Pastry

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  • Time it takes: 1 hour 20 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Holidays, Thanksgiving
ingredients image squiggle


Shortcrust Pastry

  • ½ cup Unsalted Butter, Room Temperature
  • ¼ cup Sugar
  • 1 cup All Purpose Flour
  • 2 Tbsp Cocoa Powder
  • 1 Egg Yolk
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Learn More About Yo's Cocoa Shortcrust Pastry!

Watch It!

  • In a large bowl, sift together the flour and cocoa powder. Set aside

  • 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!

  • Add in your egg yolk and beat until incorporated.

  • 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.

  • 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.

  • 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.

  • Once completely chilled, flour your work surface and start rolling out your shortcrust pastry, one disc at a time, into a ¼-inch thickness.

  • 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!

  • Bake at 350°F for 40 minutes, rotating the pan halfway through.

  • Once out of the oven, use a sharp paring knife to trim excess dough while still hot!

  • Set aside to cool completely before removing the pastry off of the pans.

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