In this engaging online class, Chef Michel will teach you how to make sweet dough, also known as pâte sucrée, a fundamental pastry that serves as the perfect base for tarts and desserts. You'll learn the essential ingredients and techniques needed to achieve a tender, crumbly texture, as Chef Michel guides you through the mixing, resting, and rolling processes. He'll share valuable tips on handling the dough, ensuring it maintains its shape during baking and delivers a rich, buttery flavor. Whether you're looking to create fruit tarts, creamy custards, or decadent desserts, this class will equip you with the skills to master pâte sucrée and elevate your pastry game. Join Chef Michel and unlock the secrets to this essential pastry technique!
240 g Butter
160 g Sifted powdered sugar
400 g Pastry flour
60 g Almond powder
4 g Salt
80 g Eggs
2 g Vanilla paste
Cream the butter with the salt and vanilla—do not whip.
Add the powdered sugar and almond powder.
Gradually add the eggs and flour at the last moment.
Stop the mixing as soon as everything is combined.
Cover and chill: 12 h minimum in the cooler.
Roll out the paste to 2.5mm
Bake at 311°F (155°C) for 15–18 min.
Stand Mixer
Bowl scraper
Spatula
Truly a versatile dough, the almond powder in this recipe can be switched out with any other nut powder for a different aroma.
