IRCA | EASY SHORTCRUST PASTRY WITH TOP FROLLA

EASY SHORTCRUST PASTRY WITH TOP FROLLA

BASIC RECIPE FOR SHORTCRUST PASTRY

Difficulty level

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat g 400
eggs g 100

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.

Refrigerate for at least 1 hour.

Final composition

Use the dough sheeter to roll the shortcrust pastry out into a flat layer of the desidered thickness and use a suitable steel ring to cut it.

Bake at 220°C.