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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
  1. Hydrate the Crutomat with the water.
  2. Mix with the butter and salt until smooth and even.
  3. Lastly, mix the Trisol and the flour.
  4. 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.
  5. Put the biscuits on the dehydrator disk for 12 hours at 50°C
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