Step by step recipe:

1. 3 min.
   Weigh 120 g egg, then whisk briefly until liquid.
   
   Note: once liquid, it is easier to adjust the weight more precisely if necessary. Use up any egg left over for glazing.
2. 3 min.
   Put into a food-mixer bowl: 550 g flour, 215 g butter cut into small pieces, 270 g icing sugar and 5 g fine (or table) salt.
3. 3 min.
   Mix together on medium speed until it makes a grainy dough.
4. 
   Stop as soon as it reaches this consistency.
5. 2 min.
   Start the mixer again and pour in the egg in a thin stream.
6. 2 min.
   Stop kneading as soon as the dough is evenly mixed.
7. 
   Weigh out the dough into pieces of 8 to 10 oz (250 to 300 grams), shape into balls, then into flat "cakes" and wrap these in plastic film.
   
   Refrigerate until needed, or freeze.

Remarks:

Sweet pastry can be used the day it is made. It just needs to rest in the fridge for 1 hour beforehand.

Recipes which use it: 2

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Source:

Based on a recipe from the INBP (French professional bakery institute).

Grade this recipe

Grade this recipe 5 4 3 2 1 Noter

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