Sweet pie pastry
This special combination of ingredients results in an emulsion made up of a liquid element (the eggs) and a butter-sugar mixture, in which flour particles will be coated and isolated. As a result, you will obtain a dough devoid of elasticity.
1. Weigh and prepare all the ingredients.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse