pastries recipe:

sugar/sweet pastry / pâté sucre

ingredients

flour - soft 250 gm
butter (softened) 100 gm
icing sugar 100 gm
eggs (approx) 100 gm
salt sq

production method 01

1. Sift flour and icing sugar and make a well
2. Put in the butter and work with the fingertips until very soft
3. Add eggs and mix again
4. Gradually draw in the flour to make a homogenous paste
5. Knead the paste two or three times with the heel of the hand until very smooth
6. Roll into a ball, flatten slightly, wrap in cling film and refrigerate for several hours

productionmethod 02

1. Make a well in centre of the sifted flour
2. Cream the butter, salt and sugar together and then mix in the eggs
3. Put into the well and mix in the flour quickly
4. Knead two or three times until very smooth
5. Roll into a ball and flatten slightly then wrap in cling film
6. Chill for two hours

chef notes:

Mainly used for tarts and tartlets, especially those that are required to be baked blind. This is a light delicate textured pastry due to the icing sugar used (most recipes call for castor sugar).

email chef@tallyrand.info