Enriched pastries

Enriched pastries

By
Leiths School of Food and Wine
Contains
16 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

The ingredients may be similar to shortcrust, but the method for these French pastries is quite different and the dough created much softer, so calling for longer chilling time before baking.

Pâte sucrée tastes almost cookie-like due to the high sugar quantity and vanilla flavour of the dough. It needs to be carefully checked towards the end of the cooking time as it should be a pale biscuit colour rather than a golden brown, and must be removed from the tin while still warm or it will stick. All the recipes made using pâte sucrée or sablée can also be made with rich sweet shortcrust pastry if you prefer.

Featured Recipes in this Chapter

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