Feulletine Sweet Paste

Vincent Hopkins

Vincent Hopkins

1st December 2010

Feulletine Sweet Paste

This is a really short sweet paste and we use at the moment for a fig custard tart.
Be warned it is very short and crumbly.

Ingredients

  • Cream in mixer with paddle
  • 300 G Butter
  • 112g Caster Sugar
  • Add to mixer use cloth or guard to stop flour going everywhere or work in by hand.
  • 520g Flour (Soft T45)
  • 40g Cornflour
  • 56g Feullitine
  • Add when above are combined (no, the repeat of feulletine is not a mistake)
  • 1 Egg
  • 1 Yolk
  • 56g Feullitine

Method

Method
Mix ingredients as mentioned above.
Wrap in cling film and chill for an hour before use.
Roll and line tin, patch up holes and gaps.
Blind bake approx 10 mins @165c.
Egg wash any holes after baking and then re-bake, until holes and cracks are filled.

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