---
title: Cocoa Romias | Pastry1 Magazine
description: Learn how to make these delicious cocoa romias. Recipe by Stéphane Glacier.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Cocoa Romias | Pastry1 Magazine](https://www.parisgourmet.com/magazine/cocoa-romias)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jun 17, 2024 9:26:36 PM

BY STÉPHANE GLACIER, M. O. F. PÂTISSIER

For 100 portions

CHEF'S TIP: To vary the flavours, these can contain cocoa nibs, pistachio chips or even coffee grounds.

 

SABLÉ DOUGH

165 g unsalted butter  
85 g icing sugar  
25 g egg whites  
180 g T55 traditional flour

METHOD:

Cream the butter using a flat whisk, add the icing sugar, then the white sugar and lastly the flour.  
Using a sultan nozzle, pipe onto a Silpat®-lined tray and place in the refrigerator.

 

COCOA NIB CROQUANT

50 g glucose  
50 g unsalted butter   
50 g caster sugar  
25 g chopped almonds   
25 g cocoa nibs

METHOD:

In a small copper pan, melt the glucose, butter and sugar.  
Add the chopped almonds and cocoa nibs.  
Pour onto a Silpat® sheet and roll out to a thickness of 3 mm.   
Cool, cut out discs using a 2 cm diameter biscuit cutter and place them in the centre of the shortbread.   
Bake at 170°C for 7 minutes in a convection oven.

[View full post](https://www.parisgourmet.com/magazine/cocoa-romias)

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