| The French Pastry Chef | Pâte Sucre | |
| Base Formulas | ||
| Class: Pâte | Batch Size: 34 Ounces |
Storage
Conditions: Cover on tray - Chill |
| Photograph: No | ||
| Ingredient | Quantity | |
| 1. | Unsalted Butter | 7 ounces |
| 2. | Granulated Sugar | 7 ounces |
| 3. | Eggs (fresh) | 2 |
| 4. | Flour (all purpose) | 16 ounces |
Click to view Instructions (10 samples remain)
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