Making cocoa shortcrust pastry
- To keep the dough crispy, avoid kneading the dough so as not to develop the gluten that would give it too much elasticity.
- Rest time before use: at least two hours in the refrigerator.
- Cooking temperature: 150°C in a fan-assisted oven, for about 20 minutes, to achieve optimal cooking.
A hotter oven would burn the dough on the outside without cooking it through.