1,2,3 Dough

1-2-3 Cookie Dough

This dough will be used to make the lemon curd, chocolate ganache, almondine, apple frangipane, and fruit tart tartlets.

1-2-3 Cookie Dough:

Sugar, granulated: 1 lb.

Butter, unsalted, room temperature: 2 lbs. 

Eggs, whole: 6 oz.

Flour, pastry: 3 lbs.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter. 4. Add the eggs gradually. Scrape well.

5. Add the flour and mix on low speed until well blended.

6. Refrigerate before using.