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Thursday, July 2, 2015

Recipe: Pate Sucree (Sweet Pastry Dough)



Sweet Pate Sucree Crust

Recipe: Pate Sucree (Sweet Pastry Dough)

A Pastry Recipe Everyone Should Know


Pate Sucree (pronounced paht soo-KRAY) is the sweet cousin of Pate Brisee. Producing a crust that is similar to shortbread in taste and texture, Pate Sucree is a richer dough due to the addition of eggs and sugar. While typically used only for sweeter tarts, it is still part of the pastry canon.

Caramelized Apple Tart in a Pate Sucree Shell
When it comes to a dessert tart (like this Caramelized Apple Tart), you can't go wrong with a sweet crust made from Pate Sucree.

Ingredients for Pate Sucree
Like Pate Brisee (Flakey Pastry Dough), the ingredients for Pate Sucree are simple and few. In addition to Cake Flour and Butter, Pate Sucree contains Sugar and Eggs, making for a more enriched dough. The Sugar brings sweetness while the Eggs provide both richness (i.e. fats from the egg yolks) and structure (i.e. proteins from the egg whites).

Butter and Powdered Sugar for Pate SucreeStart by creaming the Butter and Powdered Sugar until the ingredients are completely smooth.

Creamed Butter and Powdered Sugar for Pate SucreeUse room temperature Butter. Cold Butter will not mix smoothly.

Eggs for Pate Sucree
Once the Butter and Powdered Sugar are beaten smooth, slowly beat in the Eggs. As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).

Butter, Powdered Sugar and Eggs Fully Mixed for Pate SucreeAt this point, a properly mixed dough should have the appearance of Mayonnaise.

Cake Flour for Pate Sucree
Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.

Making Cake Flour by Adding Corn Starch to All Purpose Flour
If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of the All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough.

Properly Mixed Pate Sucree
The final dough should have a smooth, shiny appearance. There should be no visible spots of unmixed Flour or Butter.

Portion the dough as necessary for your specific needs (approximately 240g is needed for an 8"/9" tart). Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before rolling. A resting period helps to relax any gluten that developed during the mixing process. This makes it easier to roll the dough and makes for a more tender crust. The dough can be refrigerated for a week or frozen for a couple of months.

Forming a Tart Ring with Pate Sucree
For most uses, the dough should be rolled on a lightly floured surface to approximately 1/4" thickness.

Trimming a Tart Ring
When forming a tart, mold the shell and then chill and rest the dough in the refrigerator before trimming the edges. Use a sharp knife for clean, uniform edges.

Scraps of Pate Sucree to be Rerolled
Pate Sucree is a bit more forgiving than Pate Brisee. It is possible to patch tears in the dough without compromising the texture. It is also possible to reroll the dough once without it becoming too tough. However, additional rolling is not recommended as too much gluten will develop.

Unbaked Molded Pate Sucree Tart Shell
Pate Sucree is most often baked at 350 degrees Fahrenheit. An unfilled tart shell takes 25-30 minutes to bake fully. Applying a light egg wash creates a shiny, golden finish.

Pieces of Baked Pate Sucree
Baked Pate Sucree should be crumbly and tender, like a cookie.





- The Recipe -



Pate Sucree:

Yield: 480g - enough for two 8"/9" Tarts

Ingredients:
  • Butter, room temperature: 115g (0.5 Cup / 1 Stick)
  • Powdered Sugar, sifted: 60g (0.50 Cup)
  • Eggs: 75g (1.5x)
  • Cake Flour: 240g (2.0 Cups)

A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough.

To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.


Directions:

1. Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.

2. With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.

Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).  

3. Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.

Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter. 

4. The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.


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1 comment:

  1. This is perfect. Apple season has just started here and I'm definitely going to be experimenting with this crust and the apple tart. Your instructions were very clear!

    ReplyDelete