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Cuisine d'Aubéry
The food blog of FX
Base Shorcrust Pastry Sablée And Sucrée Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée

https://www.cuisinedaubery.com/recipe/short-pastry/

The Creamed Sweetened Short Pastry (‘sucrée’)

A recipe by Stéphane Tréand Wednesday June 5, 2019
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The Creamed Sweetened Short Pastry (‘sucrée’)

FX (François-xavier)

About this recipe

The Creamed Sweetened Short Pastry (‘sucrée’)

Source of the recipe

A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

The Creamed Sweetened Short Pastry (‘sucrée’)

See the article I wrote about Stéphane Tréand's school HERE

The Creamed Sweetened Short Pastry (‘sucrée’)

The Creamed Sweetened Short Pastry (‘sucrée’)

Print Recipe, with photos Print Recipe, no photos
Chef: Stéphane Tréand Preparation Time: 15 Minutes Ready in: 1 Day Yield: Un fond pour une tarte Skill: Easy Level Cuisine: French Cuisine Courses: Base, Shorcrust Pastry Sablée And Sucrée, Sweet Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée, 
Egg yolks Eggs Almond powder
 5
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 diameter

  •   ½ Cup Butter (137 grams)
  •   ½ Cup Icing Sugar (100 grams)
  •   ½ Cup Almond Flour (37 grams)
  •   1 pinch of Salt
  •   1 Egg. 2 Tablespoons or 50 grams
  •   1 ¾ Cup Flour (250 grams)


  • Half: 287 g ( 10 oz ): Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter

  •   ⅓ Cup Butter (68.5 grams)
  •   ¼ Cup Icing Sugar (50 grams)
  •   3 Tablespoons Almond Flour (18.5 grams)
  •   1 pinch of Salt
  •   ½ Egg. 1 Tablespoon or 25 grams
  •   ¾ 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 Salt
  •   2 Eggs. ¼ Cup or 100 grams
  •   3 ½ Cups Flour (500 grams)


  • For 200 g ( 7 oz )

  •   3 Tablespoons Butter (47.6 grams)
  •   3 Tablespoons Icing Sugar (34.7 grams)
  •   2 Tablespoons Almond Flour (12.8 grams)
  •   1 pinch of Salt
  •   0.3 Egg. 1 teaspoon or 15 grams
  •   ½ Cup Flour (86.9 grams)


  • Pour 1 tart 9.05" (or 9 1/16" or 23 cm) in diameter

  •   ½ Cup Butter (90.5 grams)
  •   ⅓ Cup Icing Sugar (66.1 grams)
  •   ¼ Cup Almond Flour (24.4 grams)
  •   1 pinch of Salt
  •   0.6 Egg. 1 Tablespoon or 30 grams
  •   1 ¼ Cup Flour (165.3 grams)


  • Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

  •   4 Tablespoons Butter (55.4 grams)
  •   3 Tablespoons Icing Sugar (40.5 grams)
  •   2 Tablespoons Almond Flour (14.9 grams)
  •   1 pinch of Salt
  •   0.4 Egg. 2 teaspoons or 20 grams
  •   ⅔ Cup Flour (101.2 grams)

  • You will need...
    Almond Flour
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Sifter for Baking
    Flour Sifter
    Large Stainless Steel Fine Mesh Strainer
    Food Wrap
    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

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    2. Let the Butter (½ Cup or 137 g) soften, but not more than 10 minutes at room temperature

    The Creamed Sweetened Short Pastry (‘sucrée’)

    3.  Make sure the Butter is not liquid and not too hot ! If that's your case, wait for the butter to cool down

    The Creamed Sweetened Short Pastry (‘sucrée’)

    4. Mix together : the Butter (½ Cup or 137 g), the Icing Sugar (½ Cup or 100 g), the Almond Flour (½ Cup or 37 g) and the Salt (1 pinch)

    The Creamed Sweetened Short Pastry (‘sucrée’)

    5. Then add the Egg (1), mix

    6. Sift and add the Flour (1 ¾ Cup or 250 g), then mix

    7.  DO NOT add water ! this would make the dough elastic, and it would shrink while baking !

    The Creamed Sweetened Short Pastry (‘sucrée’)

    Sifter for BakingFlour SifterLarge Stainless Steel Fine Mesh Strainer

    8.  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

    The Creamed Sweetened Short Pastry (‘sucrée’)

    9. Even if the dough seems a little bit crumbling, stop kneading

    The Creamed Sweetened Short Pastry (‘sucrée’)

    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, just twice

    The Creamed Sweetened Short Pastry (‘sucrée’)

    11. Shape into a ball

    The Creamed Sweetened Short Pastry (‘sucrée’)

    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 2 hours or more

    The Creamed Sweetened Short Pastry (‘sucrée’)

    Food Wrap

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Egg yolks Eggs Almond powder
    Back To Top French Version Pdf Version
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    2 comments

    Cuqui Mendez Saturday March 28, 2020

    Hi, if I want to use this dough for the apple tart with almond paste, do I have to bake the dough first? Or I can just add the paste and apple to the unbaked tart and cook everything at once?

    FX (François-xavier) Saturday March 28, 2020

    Which apple tart with almond paste ? In this blog ?

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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