Pâte sucrée

Pâte sucrée

By
From
New Classics
Makes
1.1 kg
Photographer
Mark Roper

This sweet pastry is your dessert workhorse. Not only is it a delicious support act to many other ingredients, the pastry itself is not too ‘short’, so it’s easy to work with. Short refers to the texture of the pastry. The more butter it has, the shorter or more delicate and crumbly it becomes.

Ingredients

Quantity Ingredient
360g butter, softened
150g pure icing sugar, sifted
4 egg yolks, plus 1 extra lightly beaten egg yolk for brushing
2 1/2 tablespoons cold water
500g plain flour, plus extra for dusting
A pinch cooking salt

Method

  1. Making the dough

    Place the softened butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter on low speed until it is smooth and of a uniform texture.
  2. Add the icing sugar and mix on medium speed until combined, taking care not to aerate too much – you don’t want it to go pale and fluffy.
  3. In a separate bowl, combine the 4 egg yolks and water. While still mixing, add to the butter mixture little by little. At this stage the mixture may look as though it has separated, but once the flour is added this will be rectified.
  4. Now turn off the mixer and tip in the flour and salt. On low speed, work in the flour and salt until the mixture comes together and is crumbly. Do not overwork at this stage as the gluten in the flour will activate and the pastry could become tough.
  5. Working the dough

    Tip the contents of the bowl onto a work surface and, using the heel of your hand, smear the mixture away from you until it looks smooth and no patches of butter remain.
  6. Using a palette knife or scraper, scrape the pastry together into a mound. Divide the mound of pastry in half and pat each half into about 3 cm high rounds – you don’t want a big boulder otherwise it will make it harder to achieve the right temperature to work the dough later. Wrap in plastic wrap and refrigerate until chilled all the way through.
  7. Once the dough has chilled, remove it from the refrigerator and place on a work surface lightly dusted with flour. Chop the dough into manageable bits and smear each bit with the heel of your hand to get the dough going. If you missed any bits of butter before, make sure you smear them out this time.
  8. Once the pastry dough is all of a uniform texture, bring it all together again.
  9. Shape the pastry back into a ball and it’s now ready to roll out and use. If you want to freeze this pastry, freeze at the end of Step 6. Remove from the freezer and thaw overnight in the refrigerator before rolling out.
Tags:
Philippa
Phillipa
Sibley
European
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