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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the butter in a warmed bowl and soften it to a cream with a wooden spoon. | 2. Add a pinch of salt to the flour and sift it into a mixing bowl. Make a well in the center and drop in the butter, egg yolk, another pinch of salt and the cold water. | 3. Mix these ingredients together with a wooden spoon, holding the bowl with the other hand. Combine well. adding a second tsp of cold water if necessary, until a soft ball is formed. | 4. Wrap in greaseproof paper and refrigerate for 30 minutes. | 5. Roll out the pastry, fold into four and roll out again. Fold a second time and refrigerate for 30 minutes before use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	ounces	unsalted	484.785	22.2746	15.1474	40.824
salt				-	-	-	-
flour	6	ounces		622.5549	136.2987	10.1208	2.4154
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	tablespoon		0.0	0.0	0.0	0.0

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