White Paste Borders

Ingredients

• 4 decilitres water
• 5 grams salt
• 20 grams lard (saindoux)
• 100 grams sifted flour
• 400 grams potato starch (fécule)

Instructions

1. Combine water, salt, and lard in a saucepan and bring to a boil. Add the sifted flour and dry it out thoroughly over heat, stirring constantly. Turn the paste out onto a marble work surface.
2. Work the starch into the paste by hand, kneading it in gradually until fully incorporated. Give the dough ten turns (laminations), then let it rest.
3. Roll out the paste to a thickness of 7 millimetres. Cut to desired shapes using a special cutter (emporte-pièce). Dry the cut pieces in an oven or drying box (étuve). Attach them to the borders of the dish with a small amount of reserved paste (repère) as adhesive.