Before starting this Rich Shortcrust Pastry recipe, make sure you have organised all the necessary ingredients.
In a bowl, sift the flour, then shape into a well.
Add the soft butter, cut into cubes...
... and salt.
With your fingertips, rub the butter into the flour...
... until you obtain a crumbly consistency, with a few lumps.
Shape into a fountain, then pour the sugar in the centre...
... followed by the vanilla sugar, baking powder...
... and the whole egg.
With your fingertips, work the ingredients until incorporated...
... and until you obtain a homogeneous, compact ball.
Transfer the dough onto your kitchen worktop.
Flour your hands to prevent the dough from sticking to your fingers.
Knead the dough, stretching it and regathering it, for a short while (this technique is called 'fraisage').
The point of this technique is to get rid of any remaining pieces of butter. Make sure you do not work the dough too much.
Shape the dough into a ball.
Wrap the dough in cling film, then refrigerate for a few hours. The shortcrust pastry is now ready to be rolled out. I recommend taking the dough out of the fridge about 30 minutes before rolling out. This will make the dough more elastic and prevent it from breaking or cracking.
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Just made this lovely dessert
Thank you chef Philippe, at last, I am making the perfect sable pasty for lemon tarts ect I cannot paise you enough to my friends.