|300 grams||Unsalted butter|
|500 grams||Plain flour|
Put the butter, cut into pieces, with the flour, sugar and salt, into a mixer. Work it until the mixture resembles coarse semolina.
Add the egg yolk and the whole egg and do not work the machine for a moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with the flour mixture. Form it into a ball and leave it to rest in the refrigerator for several hours before using it.
(The pastry will keep very well in the refrigerator for a few days, wrapped in transparent film)
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN 0-333-40957-4
Submitted By RENE GAGNAUX On 07-09-95
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