Sweet Tart Dough
Makes 30 rounds
  • 3 egg yolks (50 grams)
  • ½ teaspoon (2.5 grams) vanilla extract
  • 1 ¼ cup (155 grams) all-purpose flour, plus more for rolling and baking
  • ¼ teaspoon kosher salt
  • ½ cup plus 1 tablespoon (70 grams) powdered sugar
  • ½ cup plus 2 teaspoons (120 grams) unsalted butter, cold
  1. In a small bowl, whisk together the egg yolks and vanilla and set aside. Sift the flour, salt and sugar into the bowl of a stand mixer fitted with the paddle attachment and combine on low speed. Cut the butter into 1-centimeter (0.5-inch) cubes and add it to the flour mixture. Continue to mix on low speed until the mixture resembles coarse sand, about 5 minutes. Do not overmix. If the mixture starts to stick together, it will not absorb the eggs and it will be very sticky and hard to roll. Add the egg yolks and vanilla and mix just until incorporated and you have a homogenous dough, about 30 seconds. Form the dough into a flattened circle and wrap it in plastic wrap. Refrigerate for 1 hour, minimum.
  2. Preheat the oven to 350°F (175°C). Line a half sheet pan with a silicone baking mat.
  3. Roll out the pâte sucrée 0.5 centimeters (0.2 inches) thick. Using a 4.5-centimeter (1.75-inch) pastry cutter, cut 30 circles from the dough and place them on the half sheet. Refrigerate the dough for 15 minutes to prevent spreading. Bake the circles just until the edges are golden brown, 10 to 12 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/creme-brulee-cookies/