CHOCOLATE STREUZEL

Many people already know and use this mixture but many others don’t. That’s why I want to share this useful and amazing recipe today.
It will help you to give crunchy to some of your homemade cakes.
This mixture is called chocolate Streuzel and it’s not a French pastry basic recipe, no!
Streusel doesn’t sound as a French word, it sounds German but it finds its origins in a neighboring country of Germany:
Austria.
I know well Austrian pastry because we benefit from a cooking TV channel which works with several European cookers coming from different European countries. There’s a show I especially enjoy:
This TV show is called “les patisseries de Babsie” (understand Babsie’s pastries). Babsie is a very sympathetic and clever Austrian woman. Each day, she bakes different cakes and she provides tricks to combine different pastry mixtures together.
Chocolate Streuzel recipe is one of these.
Chocolate Streusel is a kind of chocolate crumble wich goes well with chocolate cakes or with chestnut puree, toffee, coffee, praline or vanilla cakes.
It’s as easy as a crumble to make and it gives an original feature to cakes. Thanks to the chocolate Streusel, I make franco-austrian cakes!
As everyone around me thinks I’m the queen of the cakes, each time I use chocolate Streuzel,everyone thinks it’s another of my cooking experiments and that’s fun! and flattering… But I always confess it’s not an experiment of mines but a traditional mixture used in Austria for cakes making.
So, if you’re an incorrigibly greedy as me or you just have to make a fancy great cake, here’s the recipe…
10 minutes to make streusel, 10 minutes to bake it

Ingredients for a 6 servings cakes

For a 6 servings cake, you need 50 gr brown sugar, 50 gr hazelnut powder, 50 gr flour, 50 gr soft butter, 10 gr cocoa and 1 pinch salt.

  • 50 gr Soft butter
  • 50 gr Brown sugar
  • 50 gr Hazelnut powder
  • 10 gr Cocoa
  • 1 Pinch salt

Instructions

Place ingredients in a bowl. Rub the butter into the dry ingredients with fingertips.

 

  1. Place ingredients in a bowl and rub the butter into the dry ingredients with fingertips.Mix until the mixture looks crumbly just as breadcrumbs.
  2. Mix until the mixture looks as crumbly as breadcrumbs.streuzel-3-bisLay the mixture on a parchment paper.
  3. Lay the mixture on a parchment paper.Cover with another parchment paper and flatten it with a roll. It must be about 2mm thin.Place in fridge for 30 min. Preheat oven to 170° c. Place the mixture with parchment paper on a cookie sheet and bake for 8 to 10 minutes.
  4. Cover with another parchment paper and flatten it with a roll. It must be about 2 mm thin.
  5. Place in fridge for 30 minutes. Preheat oven to 170°c and place the mixture with parchment paper on a cookie sheet. Bake for 8/10 minutes.Let cool down and crush the mixture into small pieces.
  6. Let cool down and crush the Streuzel with your fingertips into small pieces.streuzel-5Sprinkle it inside your cake or top your cake with it.
  7. Sprinkle it inside your cake or top your cake with it.streuzel-6-bis