Pate a Cigarette Batter (Chocolate Piping Batter)

Use this recipe for our Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 2 cups

Photography: Anita Calero

Source: Martha Stewart Weddings, Fall 2007


  • 1 stick unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners' sugar, sifted
  • 4 large egg whites, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder, sifted


  1. Process butter and confectioners' sugar in a food processor until fluffy. While machine is running, gradually add egg whites and vanilla, and scrape down sides of bowl. Add flour, and process until combined.

  2. Transfer to a bowl, and stir in cocoa powder with a rubber spatula. For piping, transfer to a pastry bag fitted with a 1/16-inch plain round tip (such as Ateco #2).

Cook's Notes

Piping batter can be refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before using.


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