Essentials

BISCUITS, PASTRIES & BASICS

PRESSED SHORTCRUST PASTRY

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 120 g CRÊPE DENTELLE FLAKES (or crispy flake cereal)
  • 500 g COCOA & ALMOND SHORTCRUST PASTRY
Select your mixture’s total weight
For
g

Tips

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

Recipe

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

Ingredients

  • 180 g Confectioner’s sugar
  • 240 g Butter
  • 4 g Fine salt
  • 100 g Eggs
  • 420 g Pastry flour
  • 60 g Almond flour
  • 50 g COCOA POWDER
For g

Recipe

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.

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