Valrhona • Essentials • PRESSED SHORTCRUST PASTRY

Ingredients

Select your mixture’s total weight

For

You can use other shortcrust bases and crispy ingredients instead of almond shortcrust pastry and crêpe dentelle flakes.

COCOA & ALMOND SHORTCRUST PASTRY : Make the previous Essential first:

COCOA & ALMOND SHORTCRUST PASTRY

For g

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.

As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

BAKING: 150°C (300°F).

Once the Shortcrust Pastry has cooled after baking, weigh it and break it up slightly.

Mix it with the melted chocolate and crêpe dentelle flakes.

Spread it out or cut it into your choice of shape before storing in the refrigerator.