The grinded wholegrain blend and the rich nutritional value of the precious cereals used make this cuvèe flour make it an excellent base for pastry doughs and cookies with a distinct flavor and high friability.
Suitable for making cookies and pastry doughs.
- Art. 104215 kg
1,000 g Alleluia
500 g butter
350 g sugar
250 g eggs
5 g baking yeast
2,105 g Total
Mix the sugar and butter, then add the remaining ingredients and knead for a minute. Place the dough in the fridge for at least two hours. Then, roll the dough with the sheeter to achieve a thickness of 4 to 5 mm and stuff to taste. Bake at 180°C for 22 to 27 minutes depending on the size of the pie.
Note: Ideally, it is best to process the dough the following day.
The recipe must be adapted to the technique and tools used.