For salted pistachio crust: 175 grams all - purpose flour 25 grams natural pistachios 100
grams cold butter, cut into cubes 10 grams sugar powder 1/2 tsp.
For cocoa short crust pastry: 100
grams cold butter cut into cubes 50 grams sugar powder 10 grams cocoa powder 150 grams all - purpose flour 1 egg yolk 1 - 2 tbsp.
For the short crust pastry: 140 grams (1 cup) flour 25 grams (1/4 cup) almond meal 100
grams cold butter, cut into cubes 20 grams (2 tbsp.)
For almond streusel: 25 grams whole almonds 100 grams all - purpose flour 100
grams cold butter cut into cubes 80 grams light brown sugar
For the dough: 280 grams (2 cups) flour 50 grams (1/2 cup) almond meal 200
grams cold butter, cut into cubes 20 grams (2 tbsp.)
For whole wheat short crust pastry: 75 grams all - purpose flour 75 grams whole wheat flour 100
grams cold butter, cut into cubes 1/2 tsp.
For coconut cream filling: 100 grams grated coconut 100
grams cold butter cut into cubes 80 grams sugar 1 tsp.
For the crust: 150 grams all - purpose flour 100
grams cold butter cut into cubes 50 grams sugar powder Pinch of salt 1/2 tsp.
For short crust pastry: 150 grams all - purpose flour 100
grams cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.
Not exact matches
Ingredients 2 cups (250
grams) all - purpose flour 3 tablespoons (42
grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85
grams)
cold unsalted
butter, cut into small pieces 6 ounces (170
grams) raspberries 1/2 cup (85
grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
Almond Tart Crust 1 1/4 cups (155
grams) all - purpose flour 1/2 cup (60
grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115
grams)
cold butter, cubed 1 large egg 2 tablespoons ice water
ingredients: for the crust: 450
grams (1 pound)
butter,
cold and diced 630
grams (5 cups) flour 50
grams (1/4 cup) sugar 2 teaspoons kosher salt ice water, as needed (at least 120 mL — 1/2 cup)
1/2 cup (100
grams) granulated sugar 1/2 cup (120
grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115
grams) unsalted
butter,
cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175
grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200
grams) semisweet chocolate chips 1 cup (130
grams) walnuts or pecans, toasted and chopped
ingredients: for the crust: 140
grams (10 tablespoons)
butter, diced and very
cold 210
grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55
grams (3 tablespoons plus 2 teaspoons) ice water, or as needed
for the crust: 438
grams (3 1/2 cups, plus 2 tablespoons plus 1 teaspoon) flour 40
grams (3 tablespoons) sugar 1 1/4 teaspoons salt (or 1 1/2 teaspoons kosher salt) 340
grams (3 sticks, 1 1/2 cups)
butter,
cold and in chunks 14
grams (1 tablespoon) shortening (or more
butter) 106
grams (7 tablespoons) water, ice
cold
for the passionfruit curd: 125
grams (1/2 cup) passionfruit pulp, thawed if frozen 2 egg yolks 3 eggs 200
grams (1 cup) sugar 1/2 teaspoon kosher salt juice of 1 lemon 1 tablespoon cornstarch 150
grams (6 ounces)
butter,
cold
2 cups (240
grams) King Arthur All - Purpose Flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons (113
grams)
cold unsalted
butter, cubed 1 large egg 1 teaspoon vanilla 2 tablespoons honey 1/2 cup (120 mL) heavy cream, plus extra for brushing 6 ounces (170
grams) fresh blueberries *
Strawberry Scones 2 cups (250
grams) all - purpose flour 2 tablespoons (28
grams) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85
grams)
cold butter, cubed 8 ounces (225
grams) fresh strawberries, hulled and cut into 1 / 4 - inch slices 1 large egg Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract) 1/3 cup (80 ml) heavy cream
Tart Crust 1 cup (125
grams) all - purpose flour 1 cup (120
grams) whole wheat flour 1/4 teaspoon salt 1/2 cup (65
grams) powdered sugar 8 tablespoons (115
grams)
cold butter, cubed 1 large egg 2 - 4 tablespoons ice water
* 210
grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick)
cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
1/4 cup (2 ounces / 57
grams) warm water 1 teaspoon granulated sugar 1 package (1/4 ounce / 8
grams) instant yeast — 1 3/4 teaspoons for
cold rise 1 1/4 cups (10 ounces / 280
grams) whole milk 3 tablespoons (1 1/2 ounces / 42
grams) unsalted
butter 4 1/4 cups (19 ounces / 544
grams) unbleached all - purpose flour, spooned and leveled 1 1/2 teaspoons fine sea salt