Pâte sucrée

Adapted from Riley Moffitt, ChefSteps

We’ve had problems with pâte sucrée in the past. There are countless recipes and variations in technique, although many of them call for the traditional manual method using hands. We find this can quickly melt the butter, especially in the warm climate of Australia.

We are interested in the technique here. It allows us to work with many variations in recipe quantities, ignoring the seemingly arbitrary variations in method.

Difficulty

hard

Yield

900 g (servings 8 )

Ingredients

Weight

Volume

Procedure

Butter, soft

240 g

1 stick

Sugar, granulated

180 g

⅔ cup?

Mix in a stand mixer until light and fluffy. (Speed?)

Eggs, lightly beaten

56 g

1 large

Add slowly and mix to emulsify.

Pastry or bread flour

400 g

Cornstarch

16 g

4 tsp

Salt

3 g

½ tsp

Add to egg and butter and mix until just combined.

Chill dough for at least 2 hours, overnight preferably.

Original: 2015. Adapted: 2016.

Notes

This recipe and technique has yet to be tested. If you try it out, please let us know the results using the Feedback link.

Nutrition

Serving size 113 g; calories 610.1 kcal, kilojoules 2551.5 kJ, protein 2.6 g, carbohydrates 42.8 g, sugar 42.3 g, fat 49.2 g, saturated fat 30.2 g, unsaturated fat 26.8 g, trans fat 1.8 g, fiber 0 g, cholesterol 263.9 mg,

Type pastry

Author bhsimon

Yield

Servings

Serving size 113 g

Serve	Per serve
Energy (kcal)	610.1
Energy (kJ)	2551.5
Protein (g)	2.6
Fat (g)	49.2
Carbs (g)	42.8
Sugars (g)	42.3
Fiber (g)	0
Sodium (mg)	286
Cholesterol (mg)	263.9

Full details