GMA Recipe: Chocolate Short Dough

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Chocolate Short Dough
From chef and author, Sherry Yard
December 25, 2003

If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with Good Morning America.

The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.

Sherry made a bunch of her recipes on GMA. They include Master Ganache, Campton Place Hot Chocolate, Chocolate Whipped Cream, Fudge Fondue, Chocolate Short Dough and Truffles.

All recipes are exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.

Yard says chocolate tart dough is always a hit. It is perfect for ganache tarts, fruit tarts, and bar cookies.

Ingredients

Standing electric mixer with a paddle attachment (optional)

Pie weights (optional)

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 pound (2 sticks) unsalted butter, softened but still cool

1/2 cup powdered sugar

Directions

1. Sift together the .our and cocoa powder into a medium bowl and set aside.

2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and mix for 30 seconds. Scrape down the sides of the bowl.

3. Add the flour mixture and mix on low speed just until the dough comes together, about 30 seconds.

4. Remove the dough from the bowl and wrap it in plastic film. Chill for at least 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.

5. Roll or press out and prebake the dough. Cool on a rack before using.

Yield: Enough for one 9- or 10-inch single-crusted pie.

Recipes exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.