How to make Pate Brisee
good for 25 cm tart tin:
250 g flour
125 g unsalted butter- cold
3 egg yolks
around 30-ml water
How to make Pate Sucree:
good for 25 cm tart tin:
225 g flour
112 g unsalted butter- cold
2 egg yolks
33-66 g icing sugar
around 30-ml water
Procedure for Pate Sucre
To the total of flour and butter, add 10-20% icing sugar. So with the above quantity, add 33 g to 66 g of icing sugar. Add the water little by little. You may need even less than 30 ml.
*Once the flour is mixed with liquid (water and beaten eggs), work the flour mixture lightly, rolling it and kneading gently on a lightly floured surface, maximum of 30 sec.
Follow the same for Pate Brisee, except that no icing sugar is added.
