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Before starting this Hazelnut Rich Shortcrust Pastry recipe, make sure you have organised all the necessary ingredients.
Place the soft butter in the food mixer recipient.
Add the salt, ground hazelnuts...
...and icing sugar.
Place the recipient in the food mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are combined, stop the food mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry stuck on the flat beater.
Mix the flour and baking powder, then sift...
... over the preparation. It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
It is not necessary to prepare this pastry every time you need it. We recommend making a large quantity, then cutting it into portions before storing in the freezer, covered with cling film. When you need some pastry, simply take one portion out of the freezer and let cool in the fridge.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry on a baking sheet lined with cling film. The pastry should be rather smooth.
Note: This pastry can be used to make rich shortcrust pastry biscuits. Roll out to a thickness of 3 mm, cut in shapes using a pastry cutter, glaze with egg wash and bake at 150°C for 25-30 minutes. This pastry is also a great alternative to make a pastry shell (for a chocolate cake or a tart, for instance) if you are looking for a crunchy and smooth result.
Cover with cling film...
... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin.
We recommend making this rich shortcrust pastry the day before.