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.
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.