Philippe Conticini's Most Tender Shortcrust Dough - A Translation
In this video, I translate and explain in detail Philippe Conticini’s method for what he calls his "super" pâte sablée, his most tender (and delicious!) version of a classic French shortcrust pastry. This is not a standard sablé dough. Conticini’s unique technique completely rethinks the recipe, producing a crust that is exceptionally melt-in-your-mouth, with deep caramelized flavor. The result is a shortcrust that practically dissolves on the palate, providing a crunchy textural base for tarts, flans, crumbles, toppings, and anything else you can dream up!