PASTRY COURSE. LESSON ELEVEN: DOUGH SABLÉE

This is a basic dough to make the base of any cake or pie, even serves to make crispy cookies in a simple way. For this mass you will need:

275 grams of lard or butter cream.
20 grams of impalpable sugar.
3 yolks and 1 whole egg
Slicing 1 lemon or if you prefer 1 tsp vanilla, or the flavor you prefer (cinnamon, ginger, orange, almonds)
480 grams of flour 0000 (flour for baking)
1 pinch of salt.
To start in a blender, combine the butter and sugar until it whitens. Then add one by one the yolks and finally the egg along with the essence or the scratch.

Apart you must sift the flour with the pinch of salt. Remove the bowl from the blender and add the flour, you will join in the form of pinches with the fingertips, to form a brittle mass. You should not knead for a long time, just put the ingredients together.

Place the dough in self-adhesive film and store in the refrigerator for an hour to rest.

After resting the dough, remove from the refrigerator and spread on a floured surface, roll on the rolling pin and place on the cake mold. The mold must be oiled. Then prick with a fork and put some weight so that the dough does not rise and keep the shape of the mold. You can use a cloth bag full of beans.

You can also extend and with cookie molds, take out as many as you can, place on an oiled and floured tray. Sprinkle on top with granulated or impalpable sugar and / or place chocolate chips. The limit is your imagination.

Take the oven to 160 ° C for 30 minutes or until you see the golden edges. You can fill with the mixture you prefer. Later I will give you more complex recipes where you can use this wonderful and versatile dough for our delicious recipes.