How To make Pate Sucree
1 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch salt 8 tablespoons cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 to 2 tablesp ice water
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal. Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smooth
surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour.
PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal. In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture. Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface. If the mixture is dry, sprinkle it with 1 more tablespoon water. With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days.
How To make Pate Sucree's Videos
Sweet Tart Crust (French Pastry - Pâte Sucrée)
If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts.
Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.
PRINT RECIPE:
Sweet Shortcrust Pastry Recipe (Pate Sucree)
Instagram: @trigavin
I show you how to make a Sweet Shortcrust Pastry, the simple way.
Susbcribe for more sweet, simple recipes plus a taste of european life.
100g cold unsalted butter, cubed
80g icing (powdered) sugar, sifted
40g cold egg (without shell)
3g salt
200g plain (all purpose) flour, sifted
1. Beat butter until just soft
2. Add icing sugar & beat until smooth
3. Stir salt into egg.
Add egg in 2-3 parts, beating well between each addition.
4. Add flour.
Fold together briefly with spatula.
Then tip onto work surface & bring together to form rough ball.
5. Roll out into long sausage shape.
Using palm of hand, smear across work surface.
6. Form into ball.
Wrap in cling film and refrigerate 2-3 hours then use as desired OR see how to make a perfect tart shell video.
Will keep in fridge up to 3 days or freezer up to 1 month.
FRENCH FRUIT TART:
Chef Martin Gilligan's Pate Sucree Recipe
Chef Martin Gilligan began his culinary career in his father's restaurant in the Hamptons. He went on to graduate with honors from The Culinary Institute of America at Hyde Park in 1987. He recently held the position of Resident Chef with Sur La Table's Culinary Program where he was featured on KCAL9, Fox Television's Career Day, and KTLA 5's award winning Good Day LA.
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
Written recipe:
????????INGREDIENTS????????
250 grams/ 8.8 oz plain flour
180 grams /6.3 oz plain butter
1 egg yolk ( from a medium size egg)
50 ml /1.7 fluid oz whole milk
1 or 2 pinch of salt ( for as savory shortcrust)
1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use.
As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
[ Recette de base n°4 ] : La pâte sucrée
● Aujourd’hui je vous propose la recette de la pâte sucrée facile et rapide, parfaite pour réaliser de jolies tartes !
● Ingrédients pour la recette :
250g de farine
125g de sucre glace
100g de beurre
1 œuf
1 pincée de sel
● Je vous souhaite un bon appétit !
● Si vous souhaitez suivre mes vidéos n’hésitez pas à vous abonner à ma chaîne, c’est gratuit !
● Retrouvez-moi le mardi et le vendredi pour une nouvelle recette !
● Mes réseaux sociaux :
Facebook :
Instagram :
● A bientôt ! ♡
Pate Sucree : Easy recipe : step-by-step method
Pate Sucree is basic tart dough for most of French Dessert. I try to make it simple and give the easy recipe to follow, please subscribe!!