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Shortcrust pastry braids recipe of 25-03-2013 [Updated on 13-07-2016]
Hello everyone, after spending a weekend of fire with Elisa with a fever, here I am again writing to you with a new recipe, the first of the week dedicated to Easter, the braids of cream shortcrust pastry with the m & m's of crumbly, colorful and fragrant that you can give for Easter by making the usual bags of assorted biscuits :) Fortunately, the puppy is a little better today, 4 days locked up at home with the flu and a cough that did not let her rest were heavy, especially for her, but luckily we weren't alone, my parents, my sister and my brother-in-law kept us company and I reciprocated their affection and their company by preparing many new recipes that you will see on the blog in the coming days. Sometimes I wonder if I didn't have my family so close, how I would do ... but luckily they are always there, and their Love is for me the greatest gift they can ever give to me, Elisa and Ivano. Okay, no sentimentality, I take advantage of the fact that the puppy is snuggled up close to me to see the cartoons to get to work, I greet you and we will read you later.
How to make shortcrust pastry braids
Prepare the cream shortcrust pastry by working the softened butter and sugar in a bowl until creamy.
Add the egg, then the cream and continue to mix.
Now add the flour, starch, baking powder and vanillin and knead with your hands until you get a soft and homogeneous dough.
Form the dough into a ball, wrap it in plastic wrap and refrigerate to harden for 30 min.
Take the dough and in small pieces at a time, create many cords.
Intertwine the cords and form shortcrust pastry braids with them.
Place the braids obtained on a baking sheet covered with parchment paper.
Brush with some milk, sprinkle with some granulated sugar and set some m & m's along the entire length.
Bake in a preheated oven at 180 degrees and bake for 15 minutes, the braids should just brown.
Let it cool before lifting from the pan and serve.