Classic Pâte Sucrée
Classic pâte sucrée is a classic recipe that you need in your repertoire. It contains eggs, flour, and loads of butter, giving it structure while retaining divine flakiness.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter (cut into small pieces)
- 2 large egg yolks (lightly beaten)
- 2 to 4 tablespoons cold heavy cream or ice water
Instructions
- 1
Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse just until the mixture resembles coarse meal. Add the yolks and drizzle 2 tablespoons of the cream evenly over the mixture. Pulse just until the dough begins to come together, no more than 30 seconds. If the dough is too dry, add the remaining cream, 1 tablespoon at a time, and pulse to combine.
- 2
Divide the dough in half, pat each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 2 days or freeze for up to 3 months (thaw in refrigerator for several hours or overnight before using).