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.
55 K 3.5/5 (2 reviews)
15 min.
Easy
525 g
5 IngredientsLast modified on: June 27th 2018
For 525 g, you will need:
- 1
60 ml egg - 2
390 ml flour - 3
103.2 ml butter - 4
125 ml icing sugar - 5
3.5 ml fine (or table) salt
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Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Stage 2 - 3 min.
Put into a food-mixer bowl: 390 ml flour, 103.2 ml butter cut into small pieces, 125 ml icing sugar and 3.5 ml fine (or table) salt.
Stage 3 - 3 min.
Mix together on medium speed until it makes a grainy dough.
Stage 4
Stop as soon as it reaches this consistency.
Stage 5 - 2 min.
Start the mixer again and pour in the egg in a thin stream.
Stage 6 - 2 min.
Stop kneading as soon as the dough is evenly mixed.
Stage 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.
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.
Keeping: Several days in the fridge, wrapped in plastic film.
Source: Based on a recipe from the INBP (French professional bakery institute).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 310 RDI=30 % | 90 RDI=10 % | 2,200 RDI=110 % | 9,210 RDI: 110 % |
| Per 100 g | 5 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,710 RDI: 20 % |
How much will it cost?
- For 525 g : 1.60 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Flour
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Icing sugar
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Butter
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Egg
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