Sweet Pastry Dough

Name: Sweet Pastry Dough
Prep time: 2 h 25 min
Cook time: 50 min
Total time: 3 h 15 min
Cuisine: Chinese
Ingredients: 300 g butter; 60 g almond powder; 190 g powdered sugar; 0.5 g vanilla powder; 120 g eggs; 2 g Guérande sea salt; 500 g type 55 flour

Sweet shortcrust pastry for a Céleste dessert base.

3h 15m

Easy

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Ingredients

butter 300 g

almond powder 60 g

powdered sugar 190 g

vanilla powder 0.5 g

eggs 120 g

Guérande sea salt 2 g

type 55 flour 500 g

Instructions

Step 1

Knead the butter until smooth, then incorporate the ingredients one by one in order. Keep refrigerated under plastic wrap.

Shaping and baking (Entremets)

Roll out to 0.4 mm and cut 23 cm diameter discs. Place them on a tray in the refrigerator for 30 minutes before lining the tarts. Butter the circles, line 17 cm diameter circles, and trim excess dough. Place the bases in the freezer. Position the bases on black trays lined with parchment paper, cover them with slightly larger parchment paper discs and crimp the edges. Fill with dried beans and bake in an oven at 170°C for approximately 25 to 30 minutes. Remove the beans after baking.

Shaping and baking (Petits Gâteaux)

Roll out to 0.4 mm and cut 13 cm diameter discs. Place them on a tray in the refrigerator for 30 minutes before lining the tarts. Butter 8 cm diameter circles, line them, and trim excess dough. Place the bases in the freezer. Position the bases on black trays lined with parchment paper, cover them with parchment paper cases. Fill with dried beans and bake in an oven at 170°C for approximately 20 to 25 minutes. Remove the beans after baking.