Pâte sucrée 



Ingredients

- (render 500 g of mass) ;
- 250 g of wheat flour ;
-100 g butter cut into cubes and slightly softened ;
-100 g of sifted confectioner sugar ;
-2 Eggs at room temperature ;

Preparation

Put the flour on the bench and make a lot with a hole in the center. Add butter and sugar in the middle and mix them with your fingertips. Add the flour gradually to the butter and sugar paste, mixing with fingers until it forms a grainy mass. Again, open a hole and add the eggs, incorporating them to the dough to get uniform. He loved everything with the palm of his hand until a homogeneous mass. Fashion a ball, wrap in plastic film and refrigerate for at least 1 hour. After rest, unwrap and open the dough on floured surface, leaving it with 2 or 3 mm thick. Bake at the time of use, according to the prescription chosen.

Pâte sablée 



Ingredients

-250 g of wheat flour ;
-200 g butter cut into cubes and slightly softened ;
-100 g of sifted confectioner sugar ;
-1 pinch of salt ;
-2 gems ;

Preparation

Have the flour on a bench, preferably marble, and make a lot with a hole in the middle. Add the butter, sugar and a pinch of salt in the center and mix these ingredients with your fingers until you form a cream. Add the egg yolks, gently mix with your fingers and gather the flour until you get a homogeneous mass. Use the palm of the hand to blow the dough, about 3 or 4 times, until completely smooth. Form a ball, wrap in plastic film and refrigerate until the time you use. Bake when using according to the prescription chosen.


Basic indispensable.

The pâtis series enchant with their golden and bright dough sweets. What few knows is that the basis of many of them are two pâte recipes (mass, in French). Pât Sablée and Scrée pâte are mass masses of the confectionery and although distinct characteristics use practically the same ingredients. What differs is the preparation and pinch of Sablée salt, which reduces the sweetness. From them, the pâtissiers create variations, like pasta with almonds, cocoa or nuts.

Tips for the preparation

- Manipulate the mass as little as possible, or you will have a heavy and hard dough.
- Open the dough on floured surface, between two plastics, to prevent it from gru.

Tips for use

- Pâte Scrée: For acid filling or bitter fruit.
- Pât Sablée: for sweet fillings such as cream or sweet milk.