Chef Administrator Staff member Feb 13, 2008 #1 71 ounces All-purpose flour (4 lb. 7 oz.) 1 1/2 ounces Salt 2 1/4 pounds Unsalted butter, cold 12 Eggs 1. Combine the flour and salt in a mixer bowl fitted with a paddle attachment. Cut in the butter until the mixture looks like coarse cornmeal. 2. Whisk the eggs together to blend, then add them slowly to the dry ingredients. Blend only until the dough comes together in a ball. 3. Remove from the mixer, cover and chill until ready to use.
71 ounces All-purpose flour (4 lb. 7 oz.) 1 1/2 ounces Salt 2 1/4 pounds Unsalted butter, cold 12 Eggs 1. Combine the flour and salt in a mixer bowl fitted with a paddle attachment. Cut in the butter until the mixture looks like coarse cornmeal. 2. Whisk the eggs together to blend, then add them slowly to the dry ingredients. Blend only until the dough comes together in a ball. 3. Remove from the mixer, cover and chill until ready to use.