|turbinado sugar, preferably Sugar in the Raw, or superfine sugar|
|bleached all-purpose flour|
|fine sea salt||.|
|heavy cream, cold|
Have ready a fine-mesh strainer, or a strainer lined with cheesecloth, suspended over a
In a medium heavy saucepan over low heat, heat the butter until melted. Continue cooking, stirring constantly and watching carefully to prevent browning, until the milk solids just begin to turn golden. Immediately pour the clarified butter through the strainer into the glass measure.
Food Processor Method In a food processor, process the sugar until fine. Add the clarified butter and pulse it in just until the sugar disappears. Add the flour and salt and pulse again until the butter is no larger than small peas.
In a small bowl, stir together the egg yolk and cream. Add it to the processor and pulse just until incorporated, about 8 times. The dough will still be in crumbly pieces.
Empty the dough into a plastic bag and press it from the outside just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)
Hand Method In a medium bowl, stir together the flour, sugar (preferably superfine), and salt. With a fork, mix in the clarified butter until the mixture resembles coarse meal.
In a small bowl, stir together the egg yolk and cream. Mix it into the flour mixture until the dough comes together and can be formed into a large ball.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.