The art of french pastry phần 306

Sea salt | 1.4 grams | ¼ teaspoon Confectioners’ sugar | 112 grams | 1 cup Almond flour, skinless | 39 grams | Rounded ⅓ cup Vanilla extract | 7 grams | 1½ teaspoons Whole eggs | 63 grams | 1 extralarge egg plus 1 to 2 teaspoons Cake flour, sifted | 315 grams | 2⅞ cups METHOD DAY 1 In a KitchenAid or stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and sea salt on medium speed for about 60 seconds DO NOT WHIP— this would incorporate too much air into the butter Air bubbles make the final dough puff when you bake it They also make the dough porous, which would allow moisture from the filling to get through the dough and make your tart soggy There’s nothing worse than a tart or pie with a soggy crust Scrape down the sides of the bowl and the paddle with a rubber spatula and add the confectioners’ sugar Combine with the butter at low speed Scrape down the sides of the bowl and the paddle Add the almond flour and vanilla and combine at low speed Gradually add the eggs and one-quarter (55 grams or ½ cup) of the cake flour Beat at low speed until just incorporated Stop the machine and scrape down ... than a tart or pie with a soggy crust Scrape down the sides of the bowl and the paddle with a rubber spatula and add the confectioners’ sugar Combine with the butter at low speed Scrape down the sides of the. .. Scrape down the sides of the bowl and the paddle Add the almond flour and vanilla and combine at low speed Gradually add the eggs and one-quarter (55 grams or ½ cup) of the cake flour Beat at low... Air bubbles make the final dough puff when you bake it They also make the dough porous, which would allow moisture from the filling to get through the dough and make your tart soggy There’s nothing worse