What do we know about shortcrust pastry?
- What can be added to the dough besides flour? For example, cocoa and more! Simply replace 20% of the flour with cocoa or almond flour, coconut flour, or another type of flour (such as rice flour).
- What type of sugar? It depends on what you’re making with the dough. If it’s for cookies, for example, and you want a softer texture, powdered sugar is suitable. If it’s for a pie with cream or jam, regular sugar is better. And if you want a crunchier texture, use brown sugar (but first blend the sugar slightly in a blender).
- Butter? The classic recipe calls for cold butter straight from the refrigerator! However, many people use butter at room temperature. The most important rule is not to overwork the dough. Do everything as quickly as possible! This way, the dough won’t overheat, and the butter won’t melt!
- Eggs? The eggs should definitely be at room temperature. Should you use only egg yolks… or egg whites too?! It depends on the recipe! If you want a crispier dough, use only egg yolks. If you want a more elastic dough, add egg whites as well!
- Leavening agent? There is no leavening agent in shortcrust pastry! But if you want a more airy dough, you can add a pinch… I don’t add it! The dough will lose its original texture.
- Flavorings? It depends on the recipe. Lemon zest works great, but orange zest pairs well with chocolate dough. You can also add vanilla extract, ginger, or cinnamon.
- Preparation? You can use a mixer for the dough! Just remember not to overmix it. First, cream the butter with the sugar… Add the eggs at the end, gradually!
- Refrigerator? The dough should definitely rest in the refrigerator for at least 30 minutes! Work the dough quickly so that the butter doesn’t melt, and then refrigerate it!
- Freezer? You can freeze the dough for up to 1 month or simply keep it in the refrigerator for 2-3 days!
- Leftover dough? Make apple crumble or crumb topping! It’s very delicious!
