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  • Sussan ScoolinaryTeam

    Administrator
    April 24, 2024 at 20:24

    Hi @ec-vivekgmail-com

    Welcome to the Scoolinary community.

    Could you please tell me which recipe you are referring to, so I can review it and help you with an answer.

    Greetings.

  • Vivek Agarwal

    Member
    April 25, 2024 at 07:27

    SABLE PASTRY DOUGH & FLOURLESS
    CHOCOLATE CAKE recipes in https://www.scoolinary.com/courses/avant-garde-ice-creams course.

    • Sol Damiani

      Administrator
      April 25, 2024 at 14:50

      Hi @ec-vivekgmail-com 👋

      Welcome to our Community! 😊I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

      Sussan will be with us shortly to help you with your question.

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      Have a super great day and hope to see you around often!

  • Sussan ScoolinaryTeam

    Administrator
    April 25, 2024 at 16:02

    Hi @ec-vivekgmail-com

    You would have to use another type or recipe of eggless dough.

    In this type of saber dough, the recipe is already calculated with the exact proportions regulated by the chef.

    I leave you an eggless dough alternative that you can use.

    Ingredients:

    200 grams of all-purpose flour

    120 grams of cold butter

    1 c/p sugar (optional)

    1 teaspoon of level salt

    35-45 grams of water.

    Elaboration:

    Put the sifted flour in a bowl, add the salt and sugar, and add the butter cut into cubes. Mix with your fingertips, rubbing in the butter and flour until you have a sandy mixture.

    Then add the water and mix again but without working the dough too much so as not to cause the gluten to develop.

    As soon as you manage to make a ball with the dough, it will be ready. Depending on the type of flour, the amount of water needed may vary a little, which is why we do not put the exact weight.

    Once you have made the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about an hour.

    You now have the eggless shortcrust pastry ready to make a cake bottom or some cookies.

    For baking time and temperature, you can follow the same instructions that the chef gives in the recipe book.

    Greetings.

  • Vivek Agarwal

    Member
    April 25, 2024 at 16:45

    Hi Sol, I am from India.

    Thanks, Susan. I am vegetarian (doesn’t consume eggs, fish, or meat) so I may need to get alternatives of Eggs in different courses and recipes.

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