EASY SHORTCRUST PASTRY WITH TOP FROLLA
BASIC RECIPE FOR SHORTCRUST PASTRY
Difficulty level
BASIC RECIPE FOR SHORTCRUST PASTRY
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat | g 400 |
| eggs | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour.
Use the dough sheeter to roll the shortcrust pastry out into a flat layer of the desidered thickness and use a suitable steel ring to cut it.
Bake at 220°C.
