The art of french pastry phần 306
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Seasalt|1.4grams
|ẳteaspoon
Confectioners
sugar|112
grams|1cup
Almondflour,
skinless|39
grams|Rounded
cup
Vanillaextract|7
grams|1ẵ
teaspoons
Wholeeggs|63
grams|1extralargeeggplus1
to2teaspoons
Cakeflour,sifted|
315grams|2⅞
cups
METHOD
DAY1
1 InaKitchenAidor
standmixerfittedwiththe
paddleattachment,orina
bowlwitharubber
spatula,creamthebutter
andseasaltonmedium
speedforabout60
seconds.DONOTWHIP—
thiswouldincorporate
toomuchairintothe
butter.Airbubblesmake
thefinaldoughpuffwhen
youbakeit.Theyalso
makethedoughporous,
whichwouldallow
moisturefromthefilling
togetthroughthedough
andmakeyourtartsoggy.
There’snothingworse
thanatartorpiewitha
soggycrust.
2 Scrapedownthesides
ofthebowlandthe
paddlewitharubber
spatulaandaddthe
confectioners’sugar.
Combinewiththebutter
atlowspeed.Scrape
downthesidesofthe
bowlandthepaddle.
3 Addthealmondflour
andvanillaandcombine
atlowspeed.
4 Graduallyaddtheeggs
andone-quarter(55
gramsor½cup)ofthe
cakeflour.Beatatlow
speeduntiljust
incorporated.Stopthe
machineandscrapedown
