Label
All
0
Clear all filters

Sweetcrust Dough

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

Sweetcrust Dough, often referred to as pâte sucrée (French for “sweetened dough”), is shortcrust’s sister dough. The former contains sugar, as its name suggests, as well as less butter and a higher ratio of cake flour to bread flour, giving it a softer texture than that of shortcrust. Because the two recipes are so similar, you can substitute sweet-crust dough in any recipe that calls for shortcrust and vice versa. The dough ratio is 8 FLOUR : 4 SUGAR : 4 FAT : 1¾ EGG.

Use this dough to make:
Tarts

Photos

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title