- 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.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
