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Preparation:
Gently mix butter and sugar. Add eggs one at a time and then add flour, pinch of salt and lemon zest. Mix everything together using the kneading machine.
Let the dough rest for a couple of hours (in our case at 12 °C). Then using a pastry bag and pipe 8-10 cm long pieces. Transfer them on a baking tray and bend manually into the shape of an S in order to get the typical Pastefrolle shape.
Bake at 180 °C for 12-18 minutes (depending on the thickness of your Pastefrolle).
Classic recipe by Paul Forni.
Features
- TYPICAL PRODUCTS Specialties
