Pâte Sucre

The French Pastry Chef	Pâte Sucre
Base Formulas
Class: Pâte	Batch Size: 34 Ounces	Storage Conditions: Cover on tray - Chill
Photograph: No

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:

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