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Best Idea to Preparing Appetizing Pâte Sucrée

Wishing to eat Pâte Sucrée a top restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with useful procedures on preparing a Pâte Sucrée like a famous chef made.

Pâte Sucrée

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

To make an extraordinary Pâte Sucrée, here are the components needed:

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

After preparing the components, now you are ready to prepare 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..

This butter-rich version of pâte sucrée (sweet pie crust) from Bouchon Bakery in Las Vegas has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings. Not Pate Sablee ( sandy pastry- much more crumbly) Not really pate sucree either but close Pate Sucree. this link is to an external site that may or may not meet accessibility guidelines. Don't be intimidated by the fancy French term. Pâte sucrée is just another way of saying "tart crust." Ne doit pas être confondu avec pâte à sucre. La pâte sucrée est l'une des pâtes de base de la pâtisserie.

Recipe : Pâte Sucrée

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Simple tips to make Pâte Sucrée

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