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Pâte Sablée is another example of a tart dough used mainly for desserts, and it can also be used for cookies or as a component to French style cakes. Sablée translates as sand which is befitting its crumbly, cookie-like texture. Some recipes, though it's not traditional, include egg yolks, and a few recipes actually call for the yolks to be cooked which makes for a more tender crust.
Cooked yolks, 2oz (3-4)
softened butter 9.5 oz
salt 1/8 tsp
powdered sugar 5oz
uncooked egg yolks 2oz (3-4)
pastry ( or all purpose) flour 13 oz
Cream the butter, salt, and sugar well. Press the cooked yolks through a sieve and blend that into the mixture along with the uncooked yolks. Mix in the flour just until everything is gathered up into the dough. Refigerate for at least four hours.
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When a recipe calls for just egg yolks or only egg whites, there is always a point at which you must decide whether to save or discard the leftovers. On one hand, eggs are fairly inexpensive and if you have nothing in mind for a few extra whites, it might not be worth the bother to save them. On the other hand, why waste a perfectly good egg white (or yolk)? The whites can be saved for souffles, cakes and omelets, while the yolks can often be used in baked goods, ice creams and puddings.
Yolks and whites have different storage requirements. Whites can be kept, covered, in the refrigerator for several days. They can also be individually frozen by putting each into one section of an ice cube tray and defrosted when you are ready to use them. Yolks should be put into a bowl of water, covered, and used within one or two days.