Pâte à Linzer #2

Linzer Dough #2

Preparation info
  • Makes enough dough for


    8 inch tart
    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 6 large hard boiled egg yolks
  • 280 grams ( ounces) unsalted butter, cut into pieces


Prepare your mise en place.

Pass the egg yolks through a fine-mesh sieve into the bowl of a standing electric mixer fitted with the paddle. Add the butter along with the cake flour, hazelnut flour, confectioners’ sugar, and cinnamon and mix until just combined. Stir in the rum, blending well but taking care not to overmix.