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
Lemon Strawberry Tart RECIPE ! - My NO FAIL Pate Sucree Recipe
Lemon Strawberry Tart RECIPE ! - Delicious custard fruit tart
I'll show you how to make a beautiful fruit tart, I promise you will love this !
Here are all the links to the ingredients you'll need in for this recipe:
My Easy Lemon Curd Recipe:
Apricot Glaze Recipe: ( This is the glaze we use in the pastry shoppe on top of the fruit )
MY NO FAIL Pate Sucree Recipe
Easy Sweet Tart Dough Recipe - perfect for pies and tarts
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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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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Vegan Strawberry Tart with pate sucree recipe | Egg and dairy free
The spring is right around the corner and fresh fruit is easily assessable. It would be difficult for me to not make something specular with the fresh strawberry. I love the crisp, sweet, and buttery flavor from pate sucree follow by delicious fruity strawberry confit and a combination of whipped vanilla bean cream cheese filling.
Recipe Video
Time : 60 Minutes
Yield: 6-8 3in by 3in tart ring or 1 9in tart ring
Pate Surecree
GRAM MATRIC INGREDINETS
215 g 1 C + 3 Tbsp. All purpose flour
50 g 1/2 C Powdered sugar
2 g 1 Tps. Salt
15 ml 2 Tbsp. Ice cold water
113g 1/2 C Cold vegan butter
Strawberry Confit
GRAM MATRIC INGREDINETS
280 g 2 C Frozen Strawberry
50 g 1/4 C Cane sugar
15 ml 1 Tbsp. Lemon Juice
12 g 4-5 Strips Lemon peal or 1 Tbsp. lemon zest
2 g 1/2 tps Agar Agar or 1 Tbsp. of cornstarch
10ml 2 tps. Room temp. water or 2 tbsp. (30 ml) of water if you are using cornstarch
Cream cheese whipped cream
GRAM MATRIC INGREDINETS
134 g 3/4 C Vegan Cream Cheese
366 g 1 1/2 C Coconut cream “Remember to use just the cream, please read the description for more information.”
60 ml 1/4 C None dairy creamer “You can easily replace this with none dairy milk or even coconut liquids that you will find in the can.”
13 g 2 Tbsp Powdered sugar
30 ml 2 Tbsp Maple syrup “Can add extra 2 tablespoons of powdered sugar to skip the maple syrup.”
1g 1/2 tps. Vanilla bean powder or you can replaced this with 1 tps on vanilla extract
More recipe:
Full recipe:
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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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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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