sweet pastry

Directions

1. First, it’s important to know that sugar pastry should not be mixed by hand, as it should not be heated during preparation. ≈ 3 min
2. Depending on the skills of the person using it, I suggest two methods: ≈ 3 min
3. Spread the flour in a fountain shape on a large work surface, creating a sort of volcano with a very deep central hole. ≈ 3 min
4. Separate the egg whites from the yolks, then place the yolks in the center of the hole. ≈ 2 min
5. Reduce the butter, which has been taken out of the refrigerator, into small cubes and mix it with the egg yolks. ⏱ ≈ 2 hr
6. Add the sugar, half of the lemon zest (making sure not to include the white part), and a very small amount of salt. ≈ 3 min
7. At this point, you need to obtain two large, flat spatulas, made of wood or metal, and use them to mix the ingredients together until you have a smooth, slightly crumbly paste. ≈ 4 min
8. Place the flour in a container, preferably a plastic, round one, that is about half or less full, and create a very deep central hole. ≈ 3 min
9. Separate the egg whites from the yolks, and then place the yolks in the center of the indentation. ≈ 2 min
10. Melt the butter, which has been taken out of the refrigerator, in small cubes, and mix it with the egg yolks. ⏱ ≈ 2 hr
11. Add the sugar, half of the finely grated lemon zest (making sure not to use the white part), and a very small amount of salt. ≈ 3 min
12. At this point, carefully mix everything together using a wooden spoon. ≈ 4 min
13. Small clumps will begin to form. ≈ 3 min
14. Try to enlarge them as much as possible using a spoon, then pour everything onto a clean surface and quickly mix it with your hands to obtain a smooth, crumbly dough. ≈ 4 min
15. For this final procedure, by using a pair of sterile latex gloves (the type used by doctors, available at pharmacies) that have been pre-chilled in the refrigerator, we partially reduce the warming of the paste. ⏱ ≈ 2 hr
16. Quickly mix the flour and butter (chilled from the refrigerator) in the dough hook attachment until you have a sandy consistency (very similar to grated Parmesan), then stop the mixer, add the sifted powdered sugar, egg yolks, and, if desired, flavorings (such as vanilla or citrus zest), as well as the salt, and start kneading again. ⏱ ≈ 2 hr
17. Once the dough is ready, it is advisable to keep the pie dough in the refrigerator for 30 to 60 minutes before using it, due to the high butter content. ⏱ 1 hr
18. It would also be advisable to allow the dessert to cool completely before serving, for at least half an hour, or to enjoy it the day after it is prepared. ⏱ ≈ 20 min