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Recipe by: gjem
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See below ingredients and instructions of the recipe
300 g Unsalted butter
500 g Plain flour
150 g Sugar
1 ds Salt
1 Egg yolk
1 Egg
Put the butter, cut into pieces, with the flour, sugar and salt, into
a mixer. Work it until the mixture resembles coarse semolina.
Add the egg yolk and the whole egg and do not work the machine for a
moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs
with the flour mixture. Form it into a ball and leave it to rest in
the refrigerator for several hours before using it.
(The pastry will keep very well in the refrigerator for a few days,
wrapped in transparent film)
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4
Submitted By RENE GAGNAUX On 07-09-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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