Announcement

Cyril Lignac shortcrust pastry is crumbly and very easy to prepare. It is easy to roll out and with my advice, you will be able to prepare a shortcrust pastry like that of a real pastry! And if you’re looking to prepare a tasty and easy-to-work dough, why not follow Cyril Lignac’s recipe? The famous French chef shared his own version of shortcrust pastry, which is crumbly and very easy to prepare. In this recipe you will discover the steps to prepare a dough like a true pastry professional.

Here’s how to do it:

Ingredients :

• 200 g lard (or butter)
• 200 g of sugar
• 2 eggs
• Zest of 2 lemons
• 1 pinch of baking powder
• 500 g of T 45 flour

Preparation :

1. Arrange the flour in the shape of a fountain, that is to say make a hole in the
   middle of the flour and pour in the other ingredients (lard, sugar, eggs, lemon zest and yeast).
2. Mix the ingredients in the center, gradually adding the flour.
3. You can carry out this step in a salad bowl (cowl or bowl) or directly on a clean, smooth work surface.
4. Knead until you obtain a smooth and homogeneous dough.
5. Wrap the Cyril Lignac shortcrust pastry and keep it refrigerated for at
   least 24 hours before using it.