Pate Sucree Dough
The classic French pastry dough. Make up to 3 days in advance.
Yield
6 servingsPrep
10 minCook
0 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| 3 | tablespoons |
sugar
|
|
| ½ | cup |
butter
1 stick |
|
| 2 | large |
egg yolks
beaten |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 45 | ml |
sugar
|
|
| 118 | ml |
butter
1 stick |
|
| 2 | large |
egg yolks
beaten |
|
| 2.5 | ml |
salt
|
|
Directions
In a large bowl add, flour, sugar and salt, stir to blend.
Cut in the butter with a pastry cutter, fork or fingertips. Blend until the mixture resembles course crumbs or meal. Add the egg yolks and stir with a fork until moist clumps form.
Gather the dough into a ball, flatten into a disk.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Let soften at room temperature slightly before using. Can be refrigerated for up to 3 days.
