Pâte sèche sucrée (Sweet Short Pastry for Various Uses)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes sifted flour
- 200 grammes butter
- 150 grammes sugar
- 3 eggs
- half a spoonful orange-flower water
Instructions
- Mix the paste as usual with the flour, butter, sugar, eggs and orange-flower water.
- Fraise it twice.
- Gather it into a ball and keep it cool until the moment of use.