Recipe No 610 pastry Original 2015 Adapted 2016

Pâte sucrée

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.

Adapted from Riley Moffitt, ChefSteps

Difficulty
hard
Yield
8 serves • 900 g
Metric Imperial

Processes

  • Butter, soft (1 stick)
    240 g
  • Sugar, granulated (⅔ cup?)
    180 g
  1. 01
    Mix in a stand mixer until light and fluffy. (Speed?)

  • Eggs, lightly beaten (1 large)
    56 g
  1. 02
    Add slowly and mix to emulsify.

  • Pastry or bread flour
    400 g
  • Cornstarch (4 tsp)
    16 g
  • Salt (½ tsp)
    3 g
  1. 03
    Add to egg and butter and mix until just combined.
  2. 04
    Chill dough for at least , overnight preferably.

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.

Categorisation

Category
pastry
Meal
component
Cuisine
france french
Diet
omnivorous
Tags
pastry pate sucrée