Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 300 grams | Unsalted butter |
| 500 grams | Plain flour |
| 150 grams | Sugar |
| 1 dash | Salt |
| 1 \N | Egg yolk |
| 1 \N | Egg |
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