Best 4 Chocolate Pastry Dough Recipes

CHOCOLATE PASTRY DOUGH

Steps:

• Combine the sugar, pastry flour, almond flour, cocoa, vanilla powder and salt. Cut in the butter until the mixture resembles coarse sand. Stir in the egg until the dough just comes together. With floured hands, gather the dough into a ball, divide in two and form thick disks. Wrap in plastic and refrigerate at least 2 hours and up to 3 days.

JULIA'S CHOCOLATE TART DOUGH

Steps:

• To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
• Add butter and pulse 8-10 times, until pieces are about the size of small peas.
• With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
• Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
• Gather the dough together and shape it into a rough square.
• Pat it down to compress it slightly, and wrap in plastic.
• Chill until firm, at least 30 minutes.
• The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
• Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
• Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
• 4 hours later, when I remembered to pull it out, it was frozen solid.
• I pulled out my box grater and grated it directly into the pie pan.
• It worked beautifully, no roling involed: just patted it all down into place.

CHOCOLATE DOUGH

Steps:

• Place flour, cocoa powder, and confectioners' sugar in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
• With motor running, add egg yolk, then 1 to 2 tablespoons ice water; process just until dough begins to come together.
• Shape dough into disk; wrap in plastic, and chill at least 1 hour.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).