Pāte 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.

 | Pate Sucre |
|
Ingredients Required: Pate Sucre
| |
| Unsalted Butter |
7 ounces |
| Granulated Sugar |
7 ounces |
| Eggs (fresh) |
2 |
| Flour (all purpose) |
16 ounces |
Preparation Instructions: Pate Sucre
| Cream butter in mixer until soft, using paddle. |
| Add sugar and cream until completely blended. Scrape down
sides of bowl. |
| Add eggs and mix until smooth . |
| 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. |
| Store in refrigerator. Use well chilled or
even frozen. Store on paper lined pan and cover with plastic to keep fresh.
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