Shortcrust Pastry * from French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes by Chefs at Lenôtre

Name: Shortcrust Pastry * from French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes by Chefs at Lenôtre
Total time: 150 min
Ingredients: 2½ tsp (10 g) sugar; 1½ tsp (8 g) fine salt; 1 stick + 5 tbsp (6¾ oz./190 g) butter, well chilled and diced (see Chef’s Notes) + more for the pan; 1 egg (3½ tbsp/50 g); About 2 tbsp (30 ml) whole milk; 3 cups (9½ oz./265 g) cake flour; 1 egg yolk, lightly beaten, for glazing

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Prepare the dough by beating the sugar, salt, and butter together in the stand mixer. Add the egg and 2 tbsp milk and beat for several seconds to incorporate. A

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Ingredients

2½ tsp (10 g) sugar
1½ tsp (8 g) fine salt
1 stick + 5 tbsp (6¾ oz./190 g) butter, well chilled and diced (see Chef’s Notes) + more for the pan
1 egg (3½ tbsp/50 g)
About 2 tbsp (30 ml) whole milk
3 cups (9½ oz./265 g) cake flour
1 egg yolk, lightly beaten, for glazing