Essentials
BISCUITS, PASTRIES & BASICS
P125 COEUR DE GUANAJA SHORTCRUST PASTRY
Ingredients
-
200 g
- 360 g Butter
- 150 g Eggs
- 700 g Bread flour
- 270 g Confectioner’s sugar
- 90 g Almond flour
- 6 g Fleur de sel
Select your mixture’s total weight
For
Recipe
Mix the P125 COEUR DE GUANAJA melted to 35°C (95°F) with the creamed butter.
Gradually add the cold eggs.
Pour the mixture onto the flour, confectioner’s sugar, almond flour and salt.
Briefly mix all these ingredients together.
Immediately spread the mixture out.
BAKING: Bake at 150°C (300°F).
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