Pâte Sucrée

Crèmer Method

Appears in

Published 2010

Place the flour and powdered sugar on the work surface. Make a large well in the powdered sugar and add the butter.
Work the butter with your fingertips until smooth.
Using the corne, begin to incorporate the sugar and butter.
Mix the sugar into the butter until creamy.
Add the egg yolks and mix well. It will not be smooth.
Add the vanilla and mix well.
Mix together until completely incorporated.
Gradually add the flour.
Once the flour has been incorporated, use the corne to cut the flour into the wet ingredients.
Cut and turn the mixture onto itself until it begins to form a dough.
Once the dough forms, continue cutting the dough.
Eventually the white traces of the flour will disappear and the dough will hold together.
Fraiser the dough by smearing it on the work surface, using the ball of the hand. Scrape up the dough with the corne and repeat several times.
Form the dough into a smooth ball and wrap in plastic. Chill and rest for at least 30 minutes, or overnight.