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The Creamed Sweetened Short Pastry (‘sucrée’)
2019-06-05
- This Recipe
- Chef: Stéphane Tréand
- Cuisine: French Cuisine
- Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée
- Difficulty: Easy
- Category: Base
- Yield: Un fond pour une tarte
- Preparation Time: 15 Minutes
- Readiness Time: 1 Day
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday June 5, 2019
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Egg yolks, Eggs, Almond powder,
- Print This Recipe
-
Print
La version Française se trouve ICI |
The Creamed Sweetened Short Pastry (‘sucrée’) Don't forget to share your photos once you tried this recipe! HERE |
Video
Source of the recipeA recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California |
 |
 | See the article I wrote about Stéphane Tréand's school HERE |
Ingredients
 | 575 g (1 ¼ lbs ): 2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter½ Cup Butter (137 grams)½ Cup Icing Sugar (100 grams)½ Cup Almond Flour (37 grams)1 pinch of Salt1 Egg. 2 Tablespoons or 50 grams1 ¾ Cup Flour (250 grams) |
Half: 287 g ( 10 oz ): Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter⅓ Cup Butter (68.5 grams)¼ Cup Icing Sugar (50 grams)3 Tablespoons Almond Flour (18.5 grams)1 pinch of Salt½ Egg. 1 Tablespoon or 25 grams¾ Cup Flour (125 grams) |
Double: 1.14 kg (2 ½lbs )1 ¼ Cup Butter (274 grams)1 Cup Icing Sugar (200 grams)¾ Cup Almond Flour (74 grams)1 pinch of Salt2 Eggs. ¼ Cup or 100 grams3 ½ Cups Flour (500 grams) |
Pour 1 tart 9.05" (or 9 1/16" or 23 cm) in diameter½ Cup Butter (90.5 grams)⅓ Cup Icing Sugar (66.1 grams)¼ Cup Almond Flour (24.4 grams)1 pinch of Salt0.6 Egg. 1 Tablespoon or 30 grams1 ¼ Cup Flour (165.3 grams) |
Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter4 Tablespoons Butter (55.4 grams)3 Tablespoons Icing Sugar (40.5 grams)2 Tablespoons Almond Flour (14.9 grams)1 pinch of Salt0.4 Egg. 2 teaspoons or 20 grams⅔ Cup Flour (101.2 grams) |
You will need...
Steps
| Here's the recipe video: https://www.youtube.com/watch?v=XpJ1Ubfyx4Y |
1. To make the dough, you may use a stand mixer (like a Kitchen Aid appliance) with the 'paddle', or knead everything manually, or with a spatula
3. 
Make sure the
Make sure the Butter
is not liquid and not too hot ! If that's your case, wait for the butter to cool down
4. Mix together : the
Butter
(½ Cup or 137 g), theIcing Sugar
(½ Cup or 100 g), theAlmond Flour
(½ Cup or 37 g) and theSalt
(1 pinch)
5. Then add the
6. Sift and add the
7. DO NOT add water ! this would make the dough elastic, and it would shrink while baking !
Egg
(1), mix6. Sift and add the
Flour
(1 ¾ Cup or 250 g), then mix7.
DO NOT add water ! this would make the dough elastic, and it would shrink while baking !
8. 
You will need to mix for
You will need to mix for a few seconds
only. Beginners make the mistake to knead too long, which will make the crust too hard while baking
9. Even if the dough seems a little bit crumbling, stop kneading
Kneading and Stretching ("Frasage" in French) |
10. You need to "fraser" (French term) to 'activate' the gluten : to do this, just spread the dough on the work surface (counter), just twice
11. Shape into a ball
12. We cannot use this dough right away, as it doesn't have the proper structure.
13.
You need to let it rest, covered with plastic wrap in the fridge for
13.
You need to let it rest, covered with plastic wrap in the fridge for 2 hours
or more
Result |
Recipes using Shortcrust Pastry    
All the recipes using Shortcrust Pastry are HERE |
The other recipe of Shorcrust Pastry Sablée And Sucrée |
The 2 other recipes of Sweet Pie Doughs |
The result and the pix
|
|
Share Your Photos
Cooking with the same Chef ?
All recipes of Stéphane Tréand |
     |
Cooking with the same ingredients ?
What else to cook with Almond powder |
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½ Cup Butter (137 g)
½ Cup Icing Sugar (100 g)
½ Cup Almond Flour (37 g)
1 pinch of Salt
1 Egg
1 ¾ Cup Flour (250 g)
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