Pâte Sucrée

By LRay

Recipes & Menus | recipes

Pâte Sucrée
Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

Makes2 crusts

Recipe by Suzanne Goin

Photograph by Michael Graydon + Nikole Herriott

November 2012

Ingredients

• 3 large egg yolks
• 1/4 cup heavy cream
• 2 3/4 cups all-purpose flour
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup plus 3 tablespoons sugar
• 1/4 teaspoon kosher salt

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough).

Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1-inch-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.

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