How do I make a Chocolate Sugar Paste Shell (Pâte Sucrée) for Tarts?

Discussion in 'Pastries & Baking' started by piebird13, Feb 21, 2011.

  1. piebird13

    piebird13

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    Just Graduated From Culinary School
    Here's the original school recipe:

    PÂTE SUCRÉE (‘Sugar Paste/Dough’)

    Yield: 5 – 8-inch Tart Shells

    1 lb.             Butter, unsalted

    8 oz.            Sugar, granulated

    3 each         Egg Yolks (large)

    1 each         Egg (large)

    1 ½ lb.        Cake Flour, sifted

    • Cream butter and sugar.

    • Combine yolks and egg.

    • Add eggs one at a time.

    • Add sifted cake flour.

    • Pat into disc wrapped in plastic wrap.

    • Refrigerate until needed.

    ************************************

    What would be the best way to make this a Chocolate Shell recipe?  I'm assuming using Coco Powder but how much and should I reduce the Cake Flour to make room for the extra element?
     
  2. panini

    panini

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    Owner/Operator
     1 oz. unsweetend cocoa powder sifted with the flour will get you there.

    Please double check your formula. If your rolling you might want to consider a

    higher protein flour. Bread flour.

    hth

    jeff