Chocolate pâte sucrée
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High profit
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Long shelflife
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Good for freezing
Sugar dough (Pate sucrée in French) is commonly used as a base for tarts, tartlets, and pies in pastry making. It provides a deliciously sweet and tender foundation for a variety of fillings, such as fruit compotes, custards, creams, and ganaches.
- Level:
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Easy
- Shelf life:
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5 days into fridge
- Conservation:
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Possible to be frozen
https://vimeo.com/914549845
Demonstration videoChocolate pâte sucrée
Chocolate Pâte Sucrée
Ingredients: Chocolate Pâte Sucrée
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5.9 ozbutter
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2.9 ozicing sugar
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2.4 ozwhole eggs
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1.0 ozalmond flour
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9.8 ozplain flour
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0.1 ozbaking powder
Preparation: Chocolate Pâte Sucrée
- Cream the butter + sifted icing sugar with the paddle attachement
- Add the whole eggs
- Sift together flour + baking powder + almond flour and add into the mix
- When the texture becomes homogeneous stop to mix
- Wrap in a plastic film for at least 1 hour before using
- Finish manually and wrap into plastic wrap
- Refrigerate before using
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