Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, cut the butter into the flour. | 2. Add the salt and sugar. | 3. Do not overwork. | 4. Add the egg yolk and water mixture little by little. | 5. Process 15-20 seconds. | 6. Turn the pastry out onto a floured board. | 7. Blend the pastry by pressing it into a ball and kneading it quickly with the heel of your hand until no lumps remain As with the pastry, work as quickly as possible, and use as little additional flour as possible to avoid toughening the dough Chill the dough at least 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	14	tablespoons	unsalted	1197.0	54.998999999999995	37.400999999999996	100.8
flour	2 1/3	cups		1349.32	295.4126	21.9357	5.2351
salt	1	pinch		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
ice water	4 -5	tablespoons		0.0	0.0	0.0	0.0
egg yolk water	2		beaten	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.