componentHistory unverifiedscratch: kitchen
Pâte sucrée
pate-sucree · pastry · French
About
A sweet shortcrust: butter and sugar creamed, then yolk and flour. A variant of pâte brisée for tarts that want a cookie-like shell.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- All-purpose wheat flour 250 g
- Unsalted butter 140 g
- Powdered sugar 80 g
- Egg yolk 40 g
- Salt 2 g
Preparations used
- No preparation inputs on this node.
Used in
- Almond tart dish
Similar in this layer
- Classic pâte brisée 0.53
- Quick shortcrust 0.47
- Shortbread dough 0.47
- Rice-flour shortbread dough 0.44
- Cultured shortbread dough 0.44
- Tempered pâte brisée 0.43
- Puff pastry 0.39
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g All-purpose wheat flourpath pate-sucree → wheat-flour
- 140.0 g Unsalted butterpath pate-sucree → unsalted-butter
- 80.0 g Powdered sugarpath pate-sucree → powdered-sugar
- 40.0 g Egg yolkpath pate-sucree → egg-yolk
- 2.0 g Saltpath pate-sucree → salt