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.
900 g (servings 8 )