- 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
Feulletine Sweet Paste
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
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
