Pâte Sucrée
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 crusts
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 3/4 cups all-purpose flour
- 3 large egg yolks
- 1/4 cup plus 3 tablespoons sugar
- Carbohydrate 25 g(8%)
- Cholesterol 80 mg(27%)
- Fat 16 g(25%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 10 g(48%)
- Sodium 39 mg(2%)
- Calories 256
Preparation Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough). Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1"-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.
Preparation Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough). Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1"-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.
