HARD-BOILED EGG SHORTCRUST PASTRY, easy and quick, great for pies and cookies, soft and delicious, perfect base for breakfast or snack desserts.
The hard-boiled egg shortcrust pastry is an unusual base preparation but widely used for making cookies and pies, distinguished from the classic shortcrust pastry by the addition of the hard-boiled egg yolk, which helps make it crumbly and delicate. This characteristic makes it ideal for creating refined cookies and pie shells with a sandy and light texture.
The recipe involves mixing the hard-boiled yolk with other typical shortcrust pastry ingredients, such as butter, sugar, and flour. The result is a dough that, once baked, melts in your mouth. The hard-boiled egg shortcrust pastry is perfect for simple yet elegant desserts, like tea cookies or pies with jam, creams, or ganache.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10.5 oz
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3 egg yolks (hard-boiled)
- 1.5 cups butter
- 1.25 cups potato starch
- 1 cup powdered sugar
- lemon zest
Steps
Cook the eggs and use only the yolks, work them a bit with the sugar.
Pour the flour into a bowl, add the yolks with the sugar, a pinch of salt, and the soft butter in pieces.
Add the potato starch and lemon zest, quickly work all the ingredients until you get a smooth and homogeneous dough.
Make a ball and let it rest for 30 minutes in the fridge before using it for cookies and pies.
Bon appétit
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HARD-BOILED EGG SHORTCRUST PASTRY
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FAQ (Frequently Asked Questions) HARD-BOILED EGG SHORTCRUST PASTRY
What is hard-boiled egg shortcrust pastry?
Hard-boiled egg shortcrust pastry is a variant of the classic shortcrust pastry in which the yolk of the hard-boiled egg is used instead of the raw one. This gives the pastry a more crumbly and delicate texture, ideal for cookies and pies.
What is it used for?
The hard-boiled egg pastry is particularly suitable for:
Tea cookies, thanks to its buttery and melting texture.
Tartlets and pies with delicate fillings, such as jam or custard.
Pastries that require a crumbly and light base.How to prepare hard-boiled yolks?
Cook the eggs in boiling water for 9-10 minutes.
Immediately cool them in cold water, shell them, and separate the yolks from the whites.
Pass the yolks through a sieve to make them more homogeneous before adding them to the dough.
