The art of french pastry phần 317

grams | Rounded ⅓ cup Confectioners’ sugar | 110 grams | 1 cup Vanilla extract | 3 grams | ½ teaspoon Egg yolks | 80 grams | 4 to 5 yolks METHOD DAY 1 Place the butter, sea salt, and sifted all-purpose flour in the bowl of your mixer Mix on low speed with the paddle until the mixture is crumbly Do not mix longer or you will allow the gluten in the flour to develop, which will result in rubbery dough Add the almond flour and the sifted confectioners’ sugar and mix on low speed until the ingredients are just mixed together Add the vanilla and egg yolk and mix on medium just until all the ingredients come together Scrape the dough out of the bowl and press it into a ½-inch-thick rectan-gular block Wrap airtight in plastic wrap and refrigerate overnight DAY 2 Roll out and line tart pans following the directions following Sweet Dough For best results refrigerate overnight before pre-baking To pre-bake, preheat the oven to 325°F/160°C The low oven temperature will allow all of the water to evaporate, resulting in a very flaky crust Use pie weights for the first 15 minutes of baking (see Note) Bake with the pie weights for 15 minutes, then remove them and continue to bake for 5 to 15 minutes, until the dough is dry and ... Place the butter, sea salt, and sifted all-purpose flour in the bowl of your mixer Mix on low speed with the paddle until the mixture is crumbly Do not mix longer or you will allow the gluten in the. .. Add the almond flour and the sifted confectioners’ sugar and mix on low speed until the ingredients are just mixed together Add the vanilla and egg yolk and mix on medium just until all the ingredients come... together Scrape the dough out of the bowl and press it into a ½-inch-thick rectan-gular block Wrap airtight in plastic wrap and refrigerate overnight DAY 2 Roll out and line tart pans following the