Hazelnut Shortcrust Pastry

Hi everyone!

Today I’m sharing a new essential pastry recipe: hazelnut shortcrust pastry.

Simple and delicious, it will add that special touch to your desserts!

How to showcase your hazelnut shortcrust pastry?

You can use this pastry for all kinds of tarts (fruit, chocolate, caramel, etc.), to make cut-out cookies for Christmas, Easter, or simply for little biscuits that pair beautifully with a good coffee!

A perfect recipe for your festive desserts

You can also give in to the « Number Cake » trend, those number-shaped desserts filled with ganache or cream, fruits, chocolate, meringue, or any other tasty decoration! And I’m even giving you a link to find free printable “number” stencils so you can create your own Number Cakes.

Other recipes

As I prepare this hazelnut shortcrust pastry, I can’t help but think of all the delicious creations I could make with it. How about a seasonal fruit tart, where the pastry’s sweetness pairs perfectly with the fruit’s tanginess? If you’re looking for another equally tasty base, feel free to check out my classic shortcrust pastry recipe, which is just as versatile. And for those who love crunchy textures, Christophe Felder’s Palets Bretons are a must-try. Speaking of texture, I love adding meringues to my desserts, like the ones I often make, whether it’s the classic meringue or multicolored meringues for a festive touch. So, what are you waiting for to dive into baking with this hazelnut shortcrust pastry recipe?

Let’s go! The recipe, Chef!

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Print Recipe

Hazelnut Shortcrust Pastry

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pâtisserie – française

Serves: 1 pce Difficulty: Easy Price: $

Prep Time: 5 min

Ingredients

• 230 g of flour
• 3 g of baking powder
• 50 g of hazelnut powder
• 130 g of butter at room temperature
• 1 pinch of salt
• 125 g of icing sugar
• 2 egg yolks (approx. 40 g)

Instructions

1

If you’re using your Thermomix, place all the ingredients in the bowl and mix for 20 seconds at speed 6. You can assist with the spatula.

2

If you’re using any other food processor, first mix the flour, salt, baking powder, hazelnut powder, and sugar.

3

Add the butter cut into pieces.

4

Then add the egg yolks while mixing at medium speed (3–4 on a scale of 6).

5

For storage in the refrigerator, wrap your dough in cling film to prevent it from drying out.

6

For immediate use, place the dough between two sheets of baking paper to make rolling it out easier.

Notes

Si vous réalisez des sablés à la noisette ou des "number cakes", étalez la pâte, faites vos formes à l'emporte-pièce et cuisez 13-15 minutes à 180 degrés. Vous pouvez également réalisez cette recette avec de la poudre d'amandes. Si votre pâte est très sableuse, ajoutez une ou deux cuillères à soupe de lait.

For the recipe in French, go here.