Pastry Team USA

Representing the US in the World Pastry Cup

Chocolate Streusel

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Unsalted Butter 200 grams
Hazelnut Flour, Roasted 200 grams
Cassonade/ Raw Sugar 150 grams
All-Purpose Flour 150 grams
Fleur De Sel 3 grams
Cocoa Powder, Valrhona 50 grams
Cocoa Nibs, Extra Fine (Paris G) 50 grams
Total 803 grams


  1. Roast cocoa nibs at 120*C; 248F 4 minutes then cool down at room temperature.
  2. First mix all the dry ingredients then add the butter.
  3. Sift the mass then place in the refrigerator.

Bake on split at 160*C; 320F

  • 7 minutes


  • 145 grams per half sheet pan.

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