Foolproof gypsy tart2/6/2024 By letting the pastry cool in the refrigerator the butter solidifies, after softening in the processor or by using the spoon. ![]() Wrap over the clingfilm and refrigerate for at least 30 minutes and ideally 2 hours. Use your fingers to form a rough ball shape then flatten with the palms of your hand. Tip in the flour and pulse until the mixture comes together.įor both methods, gather the pastry together in floured hands, knead lightly and place on a piece of cling film. To use the food processor put the egg, butter and sugar into a processor bowl and process for 10-15 seconds until well combined. Use your hands to squeeze the mixture together to form a dough. Whisk the egg to break it up then beat into the mixture.Ĭombine the flour and salt with the butter mixture. To make the pastry by hand cream the butter and sugar together in a large bowl with a wooden spoon until pale and fully mixed. How to make sweet pastry by hand or in the food processor Start by making the pâté sucrée pastry, or sweet pastry.
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