Name: Pâte Sucrée
Yield: Makes 1 kg (2¼ lb)
Cuisine: French
Ingredients: 100 g (3½ oz) whole eggs (about 2 eggs); 200 g (7 oz/¾ cup) icing (powdered) sugar sifted; 250 g (9 oz/generous 1 cup) room temperature unsalted butter cubed; 3 g (½ tsp) salt; 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour sifted

Preparation info

Makes
1 kg

Difficulty
Easy

Appears in

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