Monday, January 2, 2012

How to make Pate Brisee and Pate Sucree

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.