This shortcrust pastry recipe is made with almond flour instead of exclusive use of the “classic” 00 flour and allows you to obtain a crumbly and tasty shortcrust pastry!
INGREDIENTS:
180 g almond flour
520 g powdered sugar
760 g Multipurpose Butter 82% mg Elle & Vire Professionnel®
290 g of eggs
1440 g flour 00 (140 W p / l 0.40)
5 g of salt
3 g of vanilla powder
METHOD:
Mix almond flour, butter, and powdered sugar.
Then add the flour, salt, vanilla, and finally the eggs.
Keep in the fridge.
This recipe is ideal to use as a base for your shortcrust pastry desserts!
(Recipe by Carlo Pavesi Pastry Chef Corman e Elle & Vire Professionnel® Italia)
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