Videos and Recipes
Crutomat Sablée
For the Crutomat sablée
- 40g Crutomat
- 100g water
- 115 g butter pomade
- 30 g Yopol
- c/s salt
- 40 g flour
- 5g Trisol
Others
- 1 Silpat
- 2 0.3 cm combs
- 1 Silpat Croquanter
- 1 4 x4 cm square pastry cutter
- 1 Ezidri dehydrator
- 1 pair latex gloves
- Hydrate the Crutomat with the water.
- Mix with the butter and salt until smooth and even.
- Lastly, mix the Trisol and the flour.
- Mix to a minimum and put the mixture on a Silpat, place 2 combs 0.3 cm and spread. Freeze and cut with the pastry cutter.
- Put the biscuits on the dehydrator disk for 12 hours at 50°C