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Pâte Sucrée - Sweet Pastry

Servings 1 kg

Ingredients

  • 1 Ex L egg
  • 1 Ex L egg yolk
  • 225 g icing sugar sifted
  • 4 g salt
  • 300 g cold unsalted butter
  • 500 g Cake flour I use Chrystal Valley 00 flour
  • 40 g maizena

Instructions

  • In stand mixer whisk attached mix egg, yolk, sugar and salt to combine 
  • Change to paddle attachment add cold butter, flour and maizena mix until dough comes together.
  • Measure 200g and wrap in cling film. Repeat until you have about 5 batches. Total Yield about 1Kg
  •  Each 200g batch make 6 x 10cm pastry cases or 1 x 20cm pastry case
    Freeze or refrigerate until needed
    When needed roll out the defrosted dough and gently fill lose bottom pans. 
     
  • pre-bake in Pre heated 180°C oven for 15 min to 20min
  • Options:-
    When cooled brush with chocolate to ensure the bases don't get soggy.
  • Fill with my lemon curd cheesecake mix decorate with my Kumquat preserve white chocolate shards and a dusting of bronze edible crystals. I also did a squiggle of Swiss meringue Alternative fillings use Creme Patisserie and fresh fruit glazed with apricot jam. Or chocolate ganache and nuts