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
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
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Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
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Sweet Tart Crust (French Pastry - Pâte Sucrée)
If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts.
Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.
PRINT RECIPE:
PATE SUCREE RECIPE | The best sweet pastry recipe for every dessert
Happy Wednesday!
In this video I share how to achieve pâte sucrée or sweet pastry. It can seem intimidating but I share with you tips and tricks to achieve the best tart shell that looks just as good as a professional. If you do decide to reproduce this recipe, please tag me on insta @shortcrusttosuccess.
RECIPE
12oz AP
⅛ tsp salt
8oz diced butter
4oz sugar
1 egg
1tsp Vanilla and lemon zest (inside egg optional)
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#SHORTCRUSTTOSUCCESS #SWEETPASTRY #PATESUCREE
Pate Sucree : Easy recipe : step-by-step method
Pate Sucree is basic tart dough for most of French Dessert. I try to make it simple and give the easy recipe to follow, please subscribe!!
Shortcrust Pastry Tutorial (using a food processor)
The French-style sweet shortcrust pastry (Pâte sucrée ) is the type of pastry dough you need to use if you intend on making French dessert such as the lemon tart and any type of tarts using fresh fruits.
The sweet shortcrust pastry in is widely used in France for blind baking (which is the action of pre baking the pastry on its own)
it is a type of pastry that is very sweet, crunchy and actually taste bit like a biscuit if eaten on its own.
in this video we learn to make French sweet pastry using a food processor as it is simple, clean and fast method that provided amazing results and just work every time.
Note you can make a savory version of that shortcrust by removing the sugar
Ingredients needed:
- 250 grams of plain flour
- 100 grams of powdered sugar ( icing sugar)
- 150 of plain unsalted butter
- 1 pinch of salt
- 1 whole egg ( medium size)
Tips:
- If your eggs are of small caliber add an extra tablespoon of water to the mix.
if you dough feels too wet and does not form a ball on its own but tends to stays dowey, just add a bit of flour and process again until the mix gather in a ball on it's own when further processed ( as shown in the video)
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Pâte Sucrée Recipe | Artisanal Touch Kitchen
Do you love French pastries? I can never resist the beautiful display of tarts and confections at my favorite bakeries and I love recreating them at home! The base for many of these wonderful treats comes together easily with five simple ingredients.
Pâte sucrée, or sweet pastry, is one of my foundation recipes- once mastered, it has so many uses! Be sure to give it a try.
What you need to make Pâte Sucrée:
227 grams butter, unsalted, room temperature
100 grams powdered sugar
2 egg yolks
3 grams salt
325 grams all-purpose flour
For the full recipe and a printable recipe card, head over to my blog: