Traditional French sweet dough is the base for many simple and elegant desserts. For added richness and a cookie-like texture, our unique recipe uses almond powder and eggs. Delicious and easy to follow, this basic sweet dough recipe is one building block in pastry that will set your dessert course apart from the rest.
Steps
1
Scale Ingredients
Ingredients
100 g Confectioners’ sugar
270 g Cake flour
145 g Unsalted European-style butter, 82% fat
1 g Fine sea salt or fine table salt
6 g Vanilla paste or vanilla extract
35 g Almond powder
55 g Whole eggs
To begin scale all of the ingredients precisely and bring to room temperature.
2
Sifting the Sugar and Flour
Sift the confectioners’ sugar on parchment paper and set aside.
Sift the flour on a separate parchment paper and set aside.
3
Cream the Butter and Salt
Cream the butter and salt in a stand mixer bowl on low speed for about 10 sec using the paddle attachment. Add the vanilla and incorporate.
4
Combine with Sugar and Almond Powder
Add the confectioners’ sugar and almond powder. Mix on low speed to combine. Then scrape the side of the bowl.
5
Add the Eggs
Now add the eggs and mix on low speed until combined. Then scrape the bowl. Mix in one-third of the flour on low speed. Then mix in the remaining flour until it is well incorporated.
6
Fraser the Dough
Finally, to ensure the dough is lump free, the next step is to fraser the dough. Transfer the dough to the work surface and scrape the dough towards you using a flat dough scraper.
Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 3 hrs or preferably overnight.
Storage: Refrigerate sweet dough for 3 to 4 days. Freeze the raw sweet dough in plastic wrap, in an airtight plastic container or plastic bag and store for up to 1 month. To defrost, transfer the sweet dough to the refrigerator overnight and resume.
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