Lako
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High profit
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Long shelflife
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Good for freezing
Sugar dough (Pate sucrée in French) is commonly used as a base for tarts, tartlets, and pies in pastry making. It provides a deliciously sweet and tender foundation for a variety of fillings, such as fruit compotes, custards, creams, and ganaches.Sugar dough (Pate sucrée in French) is commonly used as a base for tarts, tartlets, and pies in pastry making. It provides a deliciously sweet and tender foundation for a variety of fillings, such as fruit compotes, custards, creams, and ganaches.Sugar dough (Pate sucrée in French) is commonly used as a base for tarts, tartlets, and pies in pastry making. It provid...
- rok trajanja:
- 5 days into fridge
- Conservation:
- Possible to be frozen
Containing: 1 Component
Chocolate Pâte Sucrée
Sastojci: Chocolate Pâte Sucrée
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167 gbutter
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83 gicing sugar
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69 gwhole eggs
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28 galmond flour
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278 gplain flour
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4 gbaking powder
Priprema: Chocolate Pâte Sucrée
- Cream the butter + sifted icing sugar with the paddle attachement
- Add the whole eggs
- Sift together flour + baking powder + almond flour and add into the mix
- When the texture becomes homogeneous stop to mix
- Wrap in a plastic film for at least 1 hour before using
- Finish manually and wrap into plastic wrap
- Refrigerate before using
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