Pate Sucree, Chocolat-Noisette
CATEGORIES
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
  1. Cream butter & sugar til light.
  2. Beat in egg and vanilla.
  3. Sift dry ingredients 2-3 times.
  4. Stir dry ingredient mixture & ground nuts into butter mixture.
  5. Wrap & chill dough til firm.
  6. Roll dough 1/8 thick.
  7. Cut w/ small round fluted cutters.
  8. Line small tartlette pans w/ dough rounds.
  9. Bake at 350 apx. 15 minutes.
RECIPE BACKSTORY
(Recipe from Peter Kump's / Nick Malgieri)