Pâte frollée

Pâte frollée

By
From
How to Cook Pastry
Makes
1 quantity
Photographer
Peter Cassidy

Pâte frollée is made using the same technique as pâte sucrée, but the addition of ground almonds results in a more crumbly biscuity texture with a little less snap. Try using other ground nuts such as walnuts, pistachios or hazelnuts. Pate frollée can be used to make a flan case or biscuits. It also makes a lovely pudding when baked in simple discs, layered with lightly whipped cream and fresh raspberries and served with a raspberry coulis.

Ingredients

Quantity Ingredient
150g plain flour
100g ground almonds
pinch salt
150g unsalted butter, softened
100g caster sugar
3 egg yolks
2-3 drops vanilla extract

Method

  1. Sift the flour, ground almonds and salt together onto a clean work surface and, using the side of your hand, spread the flour out into a large ring.
  2. Place the softened butter, in one piece, in the middle of the ring and, using the fingertips of one hand, push down, or ‘peck’ on the butter to soften it a little more, but without it becoming shiny and greasy; it should be uniformly soft, but still cold. Check that there are no small lumps of hard butter as these can cause greasiness and holes in the pastry.
  3. Sprinkle over the sugar and continue to ‘peck’ until the sugar is just fully incorporated.
  4. Add the egg yolks and vanilla extract to the butter and sugar mix and continue to ‘peck’ until the egg yolk is fully incorporated and there is no colour streakiness.
  5. Using a palette knife, flick all the flour and almond mixture onto the butter, sugar and egg yolks and, using the edge of the palette knife, ‘chop’ the flour into the butter and sugar mix. This technique helps to keep the flour and almonds from being overworked. As you continue to do this, you will create large flakes of pastry. Continue until there are no obvious dry floury bits in the pastry; it should be a fairly uniform colour.
  6. Finally, bring the pastry together with your hands and shape into a flat disc. Wrap well in cling film and chill to allow the butter to firm up. Before chilling, the pastry is too soft to roll out and shape.
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