Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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