Chocolate Pâte Brisée
  • High profit
  • Long shelflife
  • Quick & easy (production)
Pâte brisée, or shortcrust pastry, is a fundamental pastry dough used as a versatile base for savory dishes like quiches, pies, and tarts, as well as sweet treats such as fruit pies and galettes. Pâte brisée offers a delicate balance of flakiness and tenderness.
Pâte brisée, or shortcrust pastry, is a fundamental pastry dough used as a versatile base for savory dishes like quiches, pies, and tarts, as well as sweet treats such as fruit pies and galettes. Pâte brisée offers a delicate balance of flakiness and tenderness.
Shelf life:
5 days into fridge
Conservation:
Possible to be frozen
Containing: 1 Component
Demonstration video<span>Chocolate Pâte Brisée</span>

Chocolate Pâte Sablée

Ingredients: Chocolate Pâte Sablée

Preparation: Chocolate Pâte Sablée

  1. Mix the flour + cocoa powder and cold cubed butter until it forms a sandy dough
  2. Heat the water and egg yolks at 50 C approx and poor into the food processor
  3. Mix at medium speed until it forms a dough with an elastic texture.
  4. Wrap in a plastic film and refrigerate at least two hours.
  5. Cut out to the desired size

Tools

  • Metal Tray
  • Food processor
  • Scrappers

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