Hello Bakers,
In Saturday’s episode, I was delighted to answer some great questions, demo how to stabilize whipped cream and to demo how to make pasta frolla. Here is the link to Saturday's Show
If you are baking along please make sure that you freeze your pasta frolla until next Thursday or Friday and then let it thaw overnight in the refrigerator. If you want to get ahead and have the dough in the pan - there is a video below detailing how to that. Once it’s in the pan it has to return to the freezer until Friday night - on Friday night move it to the refrigerator.
Show notes: I am adding show notes this week the most important one is the link to the Instant Clear Gel - it can be purchased at King Arthur Flour or on Amazon - I was surprised to see that Amazon did not carry the KA brand but the brand in the link is quite good I have used their products before.
Let’s get into the recipe so that you can make your dough. And then next week we will make the Torta Della Nonna.
Any questions please let me know. Thank you so much for watching the show - you support means the world to me.
Happy Baking! Colette
Pasta Frolla
Yield: the two crusts needed for the Torta Della Nonna and a small amount left over
Equipment: scale, plastic bowl scraper, large bowl, sifter or strainer
400g all purpose flour
120g Powdered sugar
2g (½ teaspoon salt)
200g of unsalted butter, cubed and chilled
100g eggs (2 each) whisked together until the yolks and egg whites are well combined.
1. Sift together the flour, powdered sugar and salt into the large bowl.
2. Remove the cubed butter from the refrigerator and scatter it over the flour and sugar.
3. Break the butter up with the bowl scraper for about a minute and then get in there with your hands and break it up into small piece - the end texture should look like bread crumbs. Please check out the link above to Saturday’s show to see the demo.
4. Once the butter and flour have been combined, make a well in the center and pour the eggs in. Using the bowl scraper draw the flour and egg together. Keep the mixture in the bowl and work the two together until the dough is a cohesive mass. Toward the end you’ll have to use your hands to press the dough together and make sure that any dry bits of flour are worked into the dough.
5. Once the dough is fully mixed. Wrap it in plastic wrap and chill for an hour. You can also divide it right after mixing. 2/3rds for the bottom crust and 1/3rd for the top.
6. Chill the dough in the refrigerator if you are going to use it within 3 days - longer than that freeze and then thaw overnight in the refrigertor.