Egg Streusel Topping Three Ways
 
Makes 3 cups
Ingredients
  • 1½ cups (188 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • ½ cup (100 grams) granulated sugar
  • ⅛ teaspoon kosher salt
  • 7 tablespoons (98 grams) cold unsalted butter, cubed
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (8 grams) finely grated Mexican chocolate
  • 1 teaspoon (2 grams) unsweetened cocoa powder
  • 1 tablespoon (14 grams) firmly packed dark brown sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1 gram) Chinese five-spice powder
Instructions
  1. In a medium bowl, stir together 1½ cups (188 grams) flour, granulated sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together egg and egg yolk; stir egg mixture into flour mixture until clumps form.
  2. Divide mixture into 3 equal portions of 1 cup each. Using hands, form each portion into a paste, making sure all ingredients are well combined and emulsified with no butter chunks left over. Place one portion in a small bowl, and stir in finely grated chocolate and cocoa until combined. Place second portion in another bowl. Stir in brown sugar, cinnamon, five-spice powder, and remaining 1 tablespoon (8 grams) flour. Leave third portion as is.
  3. Beginning with plain streusel mixture, divide and shape each portion into 5 balls. (You will have a total of 15 balls.) On a lightly floured surface, press each ball into a 4-inch patty. Place on a large plate, separating layers with plastic wrap or parchment paper to keep from sticking together. Cover with plastic wrap, and refrigerate until ready to use.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/conchas/