WELCOMEINDEXCOOKIESCAKES, mixes & layersCHOCOLATEcreams mousses puddingsDOUGHSIce Creams Sorbets ..Sauces SyrupsSAVORIESDRINKS

DOUGHS  with OR without  YEAST

GIF/gif_line_glitter.gif
Crêpes


Decor

Pate_à_Choux

Puff_Pastry

Tartes

PancakesCrumbleMorte

Sweet

1000_Feuilles

Brisee

  GrahamPastillage

Savory

Berry Napo 

Chocolate

Strudel

Petit_BeurrePlastic_Choco

Variations

Kiwi Tart

Sucrée

 Sableuse  

Tatin

 Linzer
 Streusel    
      
GIF/gif_line_glitter.gif
  
 PATE BRISEE
 FOR SAVORY TARTS, QUICHES
 1  kg  all purpose flour
 25  gm  salt
 500  gm  butter
 or  350 Butter / 150 Shortening
 4   eggs (cold)
 100  gm   cold water
   
 SWEEET DOUGH PLAIN
 FOR SWEET TARTS
  with nuts
 900 gm all purpose flour
 300  gm  blanched almond flour
 350  gm  confectioners sugar
 10  gm  salt
 500  gm  butter
 5   eggs
 1  tsp  vanilla extract (optional)
 2  tbsp  liquor
   
  without nuts
 1  kg  all purpose flour
 10  gm  salt
 350  gm  confectioners sugar
 500  gm  butter
 4   eggs
   
 SWEET CHOCOLATE DOUGH
 FOR SWEET TART
 900  gm  all purpose flour
 300  gm  blanched almond flour
 120  gm  cocoa powder
 350  gm  confectioners sugar
 10  gm  salt
 500  gm  butter
 7   eggs
   
 Linzer Dough (very fragile)
 850  gm  Butter
 1  cup  10 X
 1  cup  Blanched Almond Flour
 9   cooked Yolks
 2  tbsp Cinnamon
   Salt
 45  ml  dark Rum
 3  tsp  Baking powder
 6 ¾ cups  AP Flour
   
  
 Linzer Dough (less fragile but excellent)
1 recipe X 8 Ingredients
 225 gm
 1800 1 cup (225 gm) unsalted Butter
 150 gm
 1200 2/3 cup ( 150 gm) Sugar
 2 16 large Eggs
 1 tsp
 8 tsp
 Pure Vanilla extracct
 280 gm
 2240 All purpose Flour
 1 tsp
 8 Baking Powder
 1 tsp
 8 Ground Cinnamon
 1/4 tsp
 2 Salt
 1 tp
 8 Grated Lemon zest
 1 1/4  10 cups Hazelnut toasted Flour

 X 8 = 5 large trays with 1600 gm of spread dough

 also = 120 heart shaped cookies per tray

Beat butter and sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs, and beat until smooth, about 3 minutes. Beat in vanilla.


Combine flour, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat on medium speed until combined, about 1 minute. Refrigerate for at least 30 minutes.


Form dough into 3/4-inch balls, and roll in ground hazelnuts. Place balls on ungreased baking sheet 1 inch apart. Bake until cookies begin to set, about 8 minutes. Remove from oven.  Working quickly, make a slight indentation in each cookie with your thumb. Return to oven, and bake
top of page ▲