Troubleshooting: Shortbread pastry

The shortbread loses its crunchiness

Possible causes and solutions


 

The shortbread wasn’t coated with an impermeable layer

Before filling shortbread pastry with pastry cream, fruit or any other type of filling it’s best to coat it with a chocolate-cocoa butter mixture to keep its crunchy texture protected against moisture.

How to protect your shortbread

The shortbread wasn’t coated with a layer of Mycryo™

You can coat shortbread pastry with a layer of Mycryo™ as soon as it comes out of the oven to keep its crunchy texture protected against moisture. It's fast, easy and very efficient.

How to apply Mycryo®