Les Petits Sweets by Kathryn Gordon

Author:Kathryn Gordon
Language: eng
Format: epub
ISBN: 9780762457298
Publisher: Running Press
Published: 2016-07-02T00:00:00+00:00

Cocoa Sweet Dough

This chocolate dough is perfect for the Blood Orange–Meringue (page 168) filling and the Earl Grey Tea–Lavender Ganache (page 173).

Makes about 30 (1½-inch/4-centimeter) tartelettes or 18 (2-inch/5-centimeter) tortes

4 tablespoons (56 grams) unsalted butter, at room temperature

¼ cup (45 grams) confectioners’ sugar

1 large egg, whisked

¾ cup plus 2 tablespoons (121 grams) all-purpose flour

⅛ cup (14 grams) unsweetened cocoa powder

¼ teaspoon (1 gram) fine sea salt

⅛ teaspoon (0.5 gram) baking powder

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture becomes pale and fluffy, 5 to 10 minutes. Lower the speed to low and gradually incorporate the egg, then increase the speed back to medium and beat until the mixture is again fluffy.

In a medium bowl, stir together the flour, cocoa powder, salt, and baking powder. Turn off the mixer, add the dry ingredients, and then mix on low speed until everything is just combined, about 30 seconds. Remove the dough from the mixer, pat it into a flat ½-inch (1.25-centimeter)-thick disk, wrap it in plastic wrap, and refrigerate for 30 minutes to chill the dough and relax the gluten it contains and rechill the butter.

Cut the dough into quarters so that you can work with small amounts at a time, and keep the rest chilled. Wrapped tightly in plastic wrap, it will keep in the freezer for up to 2 months.

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