It's not complicated per se, you just have to follow certain rules. Pastry is also a matter of precision. The proportions should be thought for some to the nearest gram (I think especially macaroons).
Of course, it's not macaroons that we do today but we might as well take the good habits, right?
Shortbread or sweet dough is the basis of your cakes or pies, I suggest you make it homemade
Even if there are some very good ones in the trade, a homemade shortbread dough is still much better!
You can spice up and perfume your dough according to your desires and recipes. Like cinnamon, vanilla or hazelnut or almond powder to give the dough a more pronounced flavour
5 tips to make your shortbread dough
Choose quality and suitable products. Sweet AOC butter, white flour T45, T 55, fresh organic eggs preferably or at least outdoors. We think about the well-being of chickens too
Keeping the order by integrating the eggs at the end allows the flour to be isolated from the binder (the eggs) thanks to the fat and therefore not to be hydrated by the eggs. The dough will be even more crumbly.
It is best to use a bottomless metal circle. Especially to make it easier to remove. All you have to do is remove the circle from the top. If you don't have circles, a removable bottom mold may be enough
For baking the dough. prefer a mild temperature of 180oC (Th 6) for about 20 minutes until you get a nice golden colour.
Eat the pie on D-Day for more crispy. Otherwise the dough will soak and that's not the goal obviously
You can cook the dough in advance and garnish it the same day with the filling of your choice
For the strawberry pie, for example. Put the cream and strawberries at the last moment
Preparation: 20 minutes
Cooking time: 15 minutes
Serves 2 pies of 18 cm
- 250g flour
- 75g icing sugar
- 1 whole egg
- 2g fine salt
- 125g butter
Mix the butter in an ointment. Pre-cut diced cold butter and knead until smooth
Add the icing sugar and sifted flour, mix for the first time, then add the eggs and salt at the end. Mix the dough with the sheet of your food processor until the mixture clumps and begins to be homogeneous. Don't overwork the dough
On a floured work surface, spread the dough 3 cm thick, cover with clingfilm and place in the refrigerator so that it takes cold for 12 hours
You understand this dough can be made in advance. But if you don't have much time let it sit in the fridge at least 1 h
Butter and flour your pie pan
With a roll, spread from top to bottom until you get a light oval, then turn the dough a quarter of a turn and repeat the operation to get a round about 4 mm thick.
Slice your pie pans. To do this, start by placing your dough in the center of the circle or mould
With the left hand, raise the dough so that it goes down into the circle and with the thumb and index finger of the right hand, bring it down vertically while rotating the frame of the width of the thumb, until the turn of the mold is done.
The thumb applies the dough on top of the circle, so that the dough does not go down when baking.
Using a fork, prick the bottom of the dough. Refrigerate for about 30 minutes
For the cooking of the shortbread-white dough, i.e. alone, you can use baking balls or pulses to make a weight so that it does not lower and retracts to cooking.
You can also put your mould in the freezer for 1 hour before cooking your dough for 20 minutes at 180oC (Th 6)
If you liked the recipe to make its shortbread dough. Don't hesitate to leave me a note before you leave