Foodly Experts
The sucrée pasta is a French pasta, the way of speaking is “Sicrê”, in French it means sugar or sugar, as it is a sweeter dough used as a base for petit-fours or pies like the guava cheesecake.
A famous pastry chef taught this recipe, he learned it when he took a course at a famous French school, and today you will learn this recipe in full detail, worthy of a great pastry shop.
Contenus
Pasta sucrée recipe
Ingredients:
250 grams of wheat flour
25 grams of refined sugar
1 pinch of salt
125 grams of chilled unsalted butter
1 egg
2 tablespoons of ice water
Wheat flour – to sprinkle
Preparation mode:
First, in a bowl, we are going to sift the wheat flour, sugar and salt. Here I am using refined type sugar.
Cut the butter into cubes, remembering that it is cold. Then add the butter to the flour mixture.
With your fingertips, add the butter to the sucrée dough, it will be like a very moist crumb.
Then add egg and water, mix very gently. Just to add the dough.
Finally, wrap the dough in plastic film or a plastic bag and take it to rest in the refrigerator for 30 minutes. After this rest you can bake the dough.
To bake, you can open the dough with the help of a rolling pin and place it in the shape of your choice. This dough must be baked in a preheated 180 degree oven. It takes about 10-15 minutes to bake.
So, here we have already taught you how to make Pasta Sablee dough, so if you want to make another famous pie dough, this can be a great option.
Uses of dough:
So, this sucrée dough can be partially or fully baked, depending on the production. If you are going to use, for example, in a pie that the filling needs to be in the oven, you can just pre-bake the pie, and finish baking with the filling, now if you are going to use it with fillings such as mousses that do not need to be baked, you can bake she completely and finish putting the stuffing.
An example of a fully baked pie is one filled with confectioner’s cream. The dough is baked until golden. Once cold, add the cream and fruit. The pie is ready.
