Pâte sucrée/brisée. Pâte sucrée is basically the same as pâte brisée, except that confectioners sugar is added to the flour before rubbing in the cold butter. Some recipes, such as Pierre Herme's also call for almond flour and even eggs, but Pierre Herme's recipe is special as it's made by creaming the butter with the sugar first, then adding the rest of. Pâte brisée is a type of shortcrust pastry, similar to pâte sablée (the classic crust with a "sandy" texture used in delicate fruit tarts), and pâte sucrée (a sweetened dough with added structure from the addition of egg).
Very similar to the paté brisée ingredient-wise, the sucrée differs slightly when it comes to method.
Typically when making the sucrée you cream together the butter and sugar, then add the egg and flour.
What you get is a light, crisp dough.
You can cook Pâte sucrée/brisée using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pâte sucrée/brisée
- It's 250 g of FARINE.
- It's 110 g of SUCRE SEMOULE.
- Prepare 100 g of BEURRE MOU.
- It's 1 of pincée de SEL.
- You need 1 of oeuf.
Reader Brendan also writes: Also, a quick definition request. I understand the basic concept but they are so interchangeable between different sources i'm finding it hard to nail down the exact terms. Think of pâte brisée as your standard savory tart crust. Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade.
Pâte sucrée/brisée step by step
- Mélanger le beurre bien mou avec le sucre jusqu'à l'obtention d'une texture crémeuse et homogène..
- Ajouter l'oeuf, le sel et bien fouetter à nouveau..
- Ajouter enfin petit à petit la farine en mélangeant. Pour obtenir une pâte brisée et même conseillé pour la sucrée : ne pas trop travailler la pâte, juste le nécessaire pour qu'elle ne soit pas trop friable..
- Pour la cuisson, tout dépend de ce que vous aller ajouter comme préparation, mais seule, c'est environ 10-15 min dans un four préchauffé à 180°C..
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Pâté sucrée is a sweet, crumbly French pastry that is used to make classic French dessert tarts such as a fruit tart which often includes a layer of crème pâtissière, or pastry cream. One of the tricks to making a perfect crust is chilling it twice—after you form the dough into a disc, and then again once the dough is in the tart pan.
