Süvy sweet cocoa dough

By Muriel AUBLET-CUVELIER December 10, 2025

Muriel AUBLET-CUVELIER

Corporate chef

Created on

December 10, 2025

Recipe

Products used

Süvy

Step1 Süvy sweet dough

The ingredients

73g	(20.1%)	Soft butter
60g	(16,5%)	Süvy ()
20g	(5,5%)	Almond powder
1g	(0,3%)	Fine salt
150g	(41.2%)	T55 flour
20g	(5,5%)	Full-flavored cocoa powder
40g	(11%)	Whole eggs
364g	(100%)	TOTAL

Process

Blend the Süvy to obtain a finer powder.
Cream the cold butter in pieces with the icing sugar, almond powder, salt, cocoa, and flour.
Add the eggs and mix until you obtain a smooth dough.
Roll out between two sheets of parchment paper and set aside in a cool place. Line buttered rings with the dough.
Bake on a Silpain mat with a perforated baking sheet, if possible, for 20 minutes at 150°C.
Remove from the oven, remove the rings, and return to the oven for 5 minutes. Allow to cool before filling.

Assembly and information

Raw funds can be stored in the freezer.

Board

The sweet flavor is less pronounced than in a traditional sweet dough.
Cutting out the dough is more suitable for the Süvy recipe than the traditional method, as the traditional method can cause the dough to crack slightly. However, the dough remains malleable at higher temperatures than traditional sweet dough.