recipe_doughs

DOUGHS with OR without YEAST

Crêpes		Decor	Puff_Pastry	Tartes
Pancakes	Crumble	Morte	1000_Feuilles	Brisee
	Graham	Pastillage	Berry Napo	Chocolate
Strudel	Petit_Beurre	Plastic_Choco	Kiwi Tart	Sucrée
	Sableuse		Tatin	Linzer
	Streusel	Pate_à_Choux

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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

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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

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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

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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

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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

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