Preparation info
    • Difficulty


Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 250 ( ounces) grams cake flour
  • 100 grams ( ounces


Sift the flour and sugar together directly on the work surface.

Add the butter to the sifted flour mixture and cut it into the flour with a pastry scraper, working until the pieces of butter are the size of dried lentils or split peas. There should be no large butter particles.

Form a well in the center of the butter-and-flour mixture and add the eggs and, if using, the orange z