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Practical Method to Homemade Tasty Pâte Sucrée

Hoping to eat Pâte Sucrée a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with helpful instructions on cooking a Pâte Sucrée like a famous chef made.

Pâte Sucrée

We hope you got insight from reading it, now let's go back to pâte sucrée recipe. You can cook pâte sucrée using 7 ingredients and 12 steps. Here is how you achieve it.

To cook an extraordinary Pâte Sucrée, below are the ingridients needed:

  1. You need 125 grams of Cake flour.
  2. Take 60 grams of Butter.
  3. Take 40 grams of Powdered sugar.
  4. Take 1/2 of Egg.
  5. You need 1 of Egg yolk.
  6. You need 1 dash of Vanilla essence.
  7. Get 1 of Strong flour (for dusting), cake flour is also fine.

After readying the components, next you are good to cook your 5-star Pâte Sucrée by following the instructions on this section:

  1. Prep work: Sift the flour. Bring the butter to room temperature. Combine the egg and egg yolk..
  2. To make the pastry crust dough: Place the butter in a bowl, then whip until creamy. Stir in the sugar until well combined..
  3. Stir in the egg a little at a time, add the vanilla essence and mix..
  4. Add the cake flour, then lightly fold until even. Sirring while moving the spatula in the shape of a "J" makes mixing easy..
  5. Form a ball, then put the dough in a plastic bag or wrap in plastic wrap. Set in the refrigerator for 40 minutes to 1 hour. At this step, you could also store it in the freezer for later use..
  6. Before forming the tart pastry crust, preheat the oven to 180°C..
  7. To form the tart pastry crust: Dust work surface with flour, then take out tart dough. I place the dough on a sheet of plastic wrap then dust it..
  8. Roll out to a 3-mm thickness to a circle slightly larger than the tart mold. ※ Be careful not to make the edges too thin..
  9. Firmly press the dough into the tart mold, roll a rolling pin over the top of the tart edges, then trim off excess dough. Pierce evenly with a fork..
  10. To bake: If using only as a tart base: Bake for 15 minutes at 180°C, then fill with cream or other filling that doesn't require baking..
  11. Fill with crème d'amandes (Seeup to 80 percent full, then bake for 13 minutes at 180°C. You could then use this as a base for a fruit tart. https://cookpad.com/us/recipes/148388-basic-recipe-creme-damandes.
  12. This recipe makes enough dough for two large tarts. Store any leftover dough in the freezer. To thaw, set in the refrigerator..

Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts. Somewhat similar to my all-purpose pie crust, however Pâte Sucrée pastry dough is sweetened, and has an egg yolk which together yields a cookie like subtly flaky crust. This pâte sucrée recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect for rich tart fillings. Pulse flour, sugar, and salt in a food processor to combine.

Recipe : Pâte Sucrée

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