Sweet Pastry Dough (Pâte Sucrée: Part 1)

The first part in a video cooking lesson that teaches you how to make pastry dough (pâte sucrée). Explore the pastry ingredients, techniques, and utensils that are used to make sweet pastry dough in this video cooking class with Dawn Viola, the 2009 Crisco National Apple Pie Champion for Chef2Chef.net.

Category:

Howto & Style

Tags:

• pate
• sucree
• sweet
• pastry
• dough
• chef
• cooking
• baking

[iononcentro]

@tamjawcht warm & cold were just an easy way to remember the 2 different preparations. Warm butter was intended at room temperature either leaving it out of the fridge for a couple of hours or putting it into a microwave for 15 seconds. If you have studied pastry in french you will know that butter must be in "petit moceaux" when it is still cold then you will bring it to a softer texture. For the recipes you are asking I'll try to answer you in private.

[tamjawcht]

plz anyone one could help me to get the doughs base and creams base in english , cuz i learn the pastry by frensh language , therefore i would like to improve my skills in english ,

la Pate a Genoise ( Ingredients , technical of realisation )

la Pate a feuilltée ( ingredients , technical of realisation )

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créme Patissier ( ingredient , technical of realisation )

créme chantilly ( ingredient , technical of realisation ) ...etc

10X

[tamjawcht]

@iononcentro / Thanks a bunch for this tip , i am really need it as i am a biginner in Pastry Metier , but i am still need much more illustrates from you over this ( warm butter ) , what did u mean by ' warm butter' ?? is to put the butter on gaz and melt it ???

[iononcentro]

The main difference between Pâte Sucrée and Sablée is in the method which is completely different. The Sucrée dough is made with butter dice at room temperature, then sugar (in the fine version icing sugar is used), then the eggs or just the yolks according to recipe and last the flour 00. The Sablée is made with flour and icing sugar mixed together, then COLD butter dice are added and last the eggs. Easy to remember: Sucrée=warm butter / Sablée= cold butter.