William Curley, Suzue Curley

Pâte Sucrée

Creaming method

Preparation info
  • Makes

    1 kg

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Literally translated, pâte sucrée means ‘sugared dough’. It is similar to the Pâte Brisée, but with the addition of sugar and a higher proportion of eggs. This results in a more golden colour when baked as a result of the sugar caramelizing.

Ingredients

  • 250 g (9 oz/generous 1 cup) room temperature unsalted butter cubed
  • 200<

Method

  • Put the butter in a mixing bowl and beat until soft and smooth. Add the icing (powdered) sugar and beat together until smooth.
  • Gradually incorporate the eggs, making sure the mixture becomes fully emulsified.
  • Mix in the flour and salt and mix to a smooth, homogeneous mass.
  • Turn the dough out onto the work surface, shape it into a block and wra