How To make Pate Sucree
1 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch salt 8 tablespoons cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 to 2 tablesp ice water
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal. Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smooth
surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour.
PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal. In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture. Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface. If the mixture is dry, sprinkle it with 1 more tablespoon water. With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days.
How To make Pate Sucree's Videos
Basics: pâte sucrée | KitchenAid UK
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Explained: The 4 types of shortcrust used in French baking
An explanation of what the 4 types of shortcrust used in French baking are. Get to know what a pate brisée, pate a foncer, pate sucrée and pate sablée are meant to be used for.
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La pâte sucrée (Recette - Fonçage - Cuisson)
Bonjour,
Totalement autodidacte, je souhaite partager avec vous les recettes et techniques que j'utilise pour faire des pâtisseries dignes des plus grands chefs pâtissiers.
Voici la recette de la pâte que j'utilise pour la réalisation de mes tartes.
Je vous explique aussi ma méthode de fonçage, ce n'est pas la plus rapide et elle demande un peu de matériel mais elle a l'avantage d'être techniquement accessible par tous et le résultat visuel est garanti !
La cuisson a aussi une grande importance.
Et enfin quelques astuces pour lui donner un super look et qu'elle puisse rester croustillante un maximum de temps.
N'oubliez pas de vous abonner, à mettre un pouce si vous avez aimé ou appris des choses, cela m'encouragera à continuer mes vidéos ;)
Merci et bon pâtissage !!!
Dom
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Quick Skill - The Best Sweet Pastry for Pies and Tarts - Pâte sucrée ????????
This is a Pâte sucrée pastry that is perfect for any tart. This is one of my basics in the kitchen and a must to know how. Follow these steps to have compliments flying about your baking!
Pâte sucrée (in French), pasta frolla (in Italian), sweetened enriched short-flake crust: different names, same pastry. Falling midway between a classic pie crust and a cookie, this rich pastry is enriched with egg, butter, vanilla, and sugar to make a tender crust that's sandy and crumbly rather than flaky.
#baking #quickrecipe #tart
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Todays Recipe ingredients:
250g unsalted Butter
125g castor sugar
2 egg yolks
375g cake flour
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You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
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MY NO FAIL Sweet Shortcrust Pastry (Pâte sucrée) Pate sucree
Sweet Shortcrust Pastry (Pâte sucrée) Pate sucree
Easy Sweet Tart Dough Recipe - perfect for pies and tarts
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This is my super nice tart dough, I use this with many tarts, and you will enjoy my simple
but so delicious recipe. This is an all butter pastry dough. So yummy.
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