Sugar Dough

Recipe by
François Galtier

Ingredients

sugar dough

Process

Mix all ingredients except eggs wih a paddle to create a ‘sandy’ powder. Add eggs and mix for a short time, just to link the powders. Allow to cool down in refrigerator before using. Bake at 160°C in ventilated oven, the timing will depend on the thickness, size and filling.

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Chef’s Tip

You can use this base to make small crispy teatime biscuits, using fillings, toppings, or combining differently coloured dough. The almond powder can be replaced by any other type of nut powder to change the flavour. Brush a mixture of 100g chocolate and 30g oil inside the cake form to protect your cake from humidity.

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