Chocolate Streusel (Soil)
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Credit: Ben Spungin, Corporate Pastry Chef, Coastal Luxury Management, Monterey, California
The National Culinary Review, June 2016
760 g soft butter
240 g cocoa powder
760 g all-purpose flour
680 g sugar
2 t. salt
Cream butter. Add cocoa powder, flour, sugar and salt; cream together. Break up onto sheet trays lined with parchment paper. Bake at 350°F for up to 8 minutes. Cool at room temperature. Break up; place in food processor to reduce to fine crumbs. Store in container with tight-fitting lid at cool room temperature.
Approximately 2.5 kilograms
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