Easy
-
High profit
-
Long shelflife
-
Quick & easy (production)
Pâte brisée, or shortcrust pastry, is a fundamental pastry dough used as a versatile base for savory dishes like quiches, pies, and tarts, as well as sweet treats such as fruit pies and galettes. Pâte brisée offers a delicate balance of flakiness and tenderness.Pâte brisée, or shortcrust pastry, is a fundamental pastry dough used as a versatile base for savory dishes like quiches, pies, and tarts, as well as sweet treats such as fruit pies and galettes. Pâte brisée offers a delicate balance of flakiness and tenderness.Pâte brisée, or shortcrust pastry, is a fundamental pastry dough used as a versatile base for savory dishes like quiches...
- Shelf life:
- 5 days into fridge
- Conservation:
- Possible to be frozen
Containing: 1 Component
Chocolate Pâte Sablée
Ingredients: Chocolate Pâte Sablée
-
500 gplain flour
-
274 gbutter
-
20 gfine salt
-
110 gwater
-
44 gegg yolks
Preparation: Chocolate Pâte Sablée
- Mix the flour + cocoa powder and cold cubed butter until it forms a sandy dough
- Heat the water and egg yolks at 50 C approx and poor into the food processor
- Mix at medium speed until it forms a dough with an elastic texture.
- Wrap in a plastic film and refrigerate at least two hours.
- Cut out to the desired size
Tools
- Metal Tray
- Food processor
- Scrappers
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments