Pâte Sucre - Base Formulas

Pâte Sucre, this is the Sugar Dough that's used to produce the different shells for tarts, flans and petits four. Keep it well covered to prevent it from drying out.

Category:
Base Formulas

Serving Size:
34 ounces

Difficulty Level:
Beginner

Photo Gallery:
No

Storage Factor:
Covered - Chill

| Pate Sucre |

Ingredients Required: Pate Sucre

	Ingredient	Quantity
1.	Unsalted Butter	7 ounces
2.	Granulated Sugar	7 ounces
3.	Eggs (fresh)	2
4.	Flour (all purpose)	16 ounces

Preparation Instructions: Pate Sucre

12 free samples remaining.
Buy the cookbook for just 6.95

Process	Instructions
1. Cream	Cream butter in mixer until soft, using paddle.
2. Add	Add sugar and cream until completely blended. Scrape down sides of bowl.
3. Add	Add eggs and mix until smooth .
4. Add	Add flour and mix until it comes together. Continue mixing on medium speed for 2-3 minutes until it pulls away from the bowl and forms a clean mass.
5. Store	Store in refrigerator. Use well chilled or even frozen. Store on paper lined pan and cover with plastic to keep fresh.
Variations: