Sweet pastry

Sweet pastry

Pâte sucrée

By
From
Luke Nguyen's France
Makes
335 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
55g caster sugar
1 egg yolk
100g salted butter, cut into cubes
150g plain flour

Method

  1. Put the sugar and egg yolk in a mixing bowl. Combine briefly with a wooden spoon, then add the butter. Using the spoon or your fingers, blend until the mixture comes together. (You can also use an electric mixer.)
  2. Sift in the flour and quickly work everything into a dough. Shape into a flat slab, wrap in plastic wrap and rest in the fridge for 1 hour before using.
  3. The pastry will keep in the refrigerator for 5 days, and can also be frozen, provided it is well wrapped.
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