Incorporate each one before adding the next until you have a sticky pastry that is almost pourable but definitely pipable. It should fall away from the spatula, close to a batter. Transfer the ...

To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively ...

It’s essential the butter isn’t too warm, it will leak liquid oil into the dough creating a sticky, greasy pastry (hence the tales of pastry chefs working on marble worktops in freezing rooms).