Shortcrust pastry
Crème fraiche
- 300 GRAM FLOUR
- 150 GRAM COLD BUTTER
- 1 EGG YOLK
- A FEW TABLESPOONS WATER
- PINCH OF SALT
- For sweet pastry, use 4 tbsp sugar
- 5 DECILITER CREAM
- 1 DECILITER YOGURT
Cut the butter in cubes and rub them into the flour. Add the other ingredients and knead for a few minutes, until the dough forms a ball. Put the dough in the fridge for at least half an hour before using.
Stir the cream and the yogurt well together. Put in the fridge for 2 days.
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