Advanced Home Baking: Recipes for Mastering Sweet and Savory Bakes by Jaclyn Rodriguez

Author:Jaclyn Rodriguez [Rodriguez, Jaclyn]
Language: eng
Format: epub
ISBN: 9781646118649
Publisher: Rockridge Press
Published: 2020-07-20T22:00:00+00:00

Pâte Sucrée

Prep time: 1 hour

This is a dough made with confectioners’ sugar that is used for tarts with sweet fillings. It’s so delicious that I’ve also used it to make cookies. It’s a simple process, and the dough comes together quickly. Make it ahead to keep in your refrigerator or freezer and you’ll be ready to make pies and tarts on the spur of the moment. * Yield: 2 (9-inch) pie or tart shells

166 grams unsalted butter, at room temperature

82 grams confectioners’ sugar

2 large eggs, at room temperature

330 grams cake flour

1.In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar and mix on medium speed until light, fluffy, and pale in color.

2.Add the eggs, one at a time, and mix on medium speed, letting each one become fully incorporated before adding the next.

3.Add the flour and mix until the ingredients are just combined. The dough should be soft and smooth.

4.Wrap the dough and chill in the refrigerator for at least 30 minutes to 1 hour. Your dough is now ready to use.

Technique Tip: When mixing the dough, make sure to mix just until the ingredients are combined. If you overmix the dough, the crust will be tough after it’s baked.

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