Culinary Institute of America

Chocolate Pâte Sucrée

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 6

Method

  1. Place the butter and sugar in the bowl of a mixer and cream on low speed for about 3 minutes, or until combined.
  2. Add the egg and egg yolks in four additions, scraping down the bowl after each addition.
  3. Sift together the flour and cocoa and add all at once on low speed.
  4. Cover with plastic wrap and chill overnight.
  5. Roll dough out to