Ingredients2 h 40 m servings 163
- Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter.
- Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture.
- Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.
Per Serving: 163 calories; 11.4 13.7 1.8 78 123 Full nutrition
ReviewsRead all reviews 4
This classic French recipe needs an extra cup of flour to work. I took the photo pictured and had to add an extra cup of flour to make it workable. I checked several similar recipes and all used...
This is an excellent recipe but you must be careful. If you refrigerate it too long or if you are even a little off on the amounts of the ingredients you can have problems such as it being stif...
This dough is just fine, but do not over chill. Use fresh eggs. Not Pate Sablee ( sandy pastry- much more crumbly) Not really pate sucree either, but close enough