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Sweet pastry

Sweet pastry

This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.

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Last modified on: June 27th 2018

For 1 kg 100 g, you will need:

How long does it take?

PreparationStart to finish
13 min.13 min.
Preservation: Several days in the fridge, wrapped in plastic film.

Step by step recipe

Stage 1
3 min.
Sweet pastry : Photo of step #1 Weigh 120 g egg, then whisk briefly until liquid.

Note: once liquid, it is easier to adjust the weight more precisely if necessary. Use up any egg left over for glazing.
Stage 2
3 min.
Sweet pastry : Photo of step #2 Put into a food-mixer bowl: 550 g flour, 215 g butter cut into small pieces, 270 g icing sugar and 5 g fine (or table) salt.
Stage 3
3 min.
Sweet pastry : Photo of step #3 Mix together on medium speed until it makes a grainy dough.
Stage 4
Sweet pastry : Photo of step #4 Stop as soon as it reaches this consistency.
Stage 5
2 min.
Sweet pastry : Photo of step #5 Start the mixer again and pour in the egg in a thin stream.
Stage 6
2 min.
Sweet pastry : Photo of step #6 Stop kneading as soon as the dough is evenly mixed.
Stage 7
Sweet pastry : Photo of step #7 Weigh out the dough into pieces of 8 to 10 oz (250 to 300 grams), shape into balls, then into flat "cakes" and wrap these in plastic film.

Refrigerate until needed, or freeze.

Remarks

Sweet pastry can be used the day it is made. It just needs to rest in the fridge for 1 hour beforehand.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg 100 g : 3.33 €

Note : These prices are only approximate.

Change currency:

Recipes which use this 3

Lime meringue tart
Lime meringue tart
Alsatian apple tart
Alsatian apple tart
Tarte Normande
Tarte Normande
Source: Based on a recipe from the INBP (French professional bakery institute).
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More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Almond macaroon cake, Cannelés, Flognarde, Lobster Thermidor, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Gâteau Nantais, Chocolate madeleines, Arizona cupcakes, Walnut short bread, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Breton Pie, Household cake (Gâteau de ménage), Melting Epoisses on toast , French onion soup, Little caramelized peach tarts, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Crab Cakes, Rémoulette of celeriac, Little lemon biscuits, Meatballs, Mustard baps, ... All

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