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Breton shortcrust pastry

Course Breakfast, Dessert
Cuisine French, Italian
Prep Time 15 minutes
Author Giulia Mairo

Ingredients

  • 120 gr egg yolk
  • 240 gr sugar
  • 340 gr flour
  • 10 gr yeast
  • 3 gr salt
  • 240 gr soft butter

Instructions

  • Whip egg yolk and sugar.
  • Add the butter to the whipped mixture.
  • Mix the flour, yeast and salt previously mixed with the spatula.
  • Put the mixture in a sac à poche and shape as you like.
  • Baking in the oven at 155/165 ° C.
    (do not underestimate that it will grow by a third during cooking, use suitable molds and do not fill up to the edge)

Notes

The cocoa variant is possible if you replace the 340 gr of flour in the basic recipe with 140 gr of flour and 80 gr of cocoa.