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PATE SUCREE, CHOCOLAT-NOISETTE
Pate Sucree, Chocolat-Noisette
(Recipe from Peter Kump's / Nick Malgieri)
This recipe goes with: Gianduja (Chocolate Hazelnut) Tartlettes
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INGREDIENTS
- 2 oz unsalted butter, room temp
- 2 oz sugar
- 1 egg, room temp
- 1/2 tsp vanilla
- 4 oz flour
- 1 oz cocoa powder
- 1/2 tsp. baking powder
- 2 oz ground hazelnuts
DIRECTIONS
Cream butter & sugar til light.
Beat in egg and vanilla.
Sift dry ingredients 2-3 times.
Stir dry ingredient mixture & ground nuts into butter mixture.
Wrap & chill dough til firm.
Roll dough 1/8 thick.
Cut w/ small round fluted cutters.
Line small tartlette pans w/ dough rounds.
Bake at 350 apx. 15 minutes.
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Author: Recipe from Peter Kump's / Nick Malgieri
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