You start making pate sucre saying “ add the butter to your dry ingredients “ ok , and what are those ? Sugar salt and flour , I can guess cause I done it before but name it also call out the measures , how many grams of each because that’s the difference in between many pastries . So when you don’t talk about grams/measures …. And last, pate Sucre should be made without almond even if some people / recipes add it , shouldn’t be on a basic pate Sucre . But you can add it for example for Frangipane
Great video for someone who makes tart shells! And I do!
Yes!
These short videos are great!
Glad you like them!
Pastry Gold👌💃
Yummy!😊
Thank you 😋
Can I you this type of crust for cherry pie?
Im sorry but do we bake it forst and then bake again after we add the filling? Im adding a sweetened sweet potato filling.
Matt, is it ok to freeze baked pate sucre? Will it spoil its crunchiness?
It will soften once it defrosts :(
You start making pate sucre saying “ add the butter to your dry ingredients “ ok , and what are those ? Sugar salt and flour , I can guess cause I done it before but name it also call out the measures , how many grams of each because that’s the difference in between many pastries . So when you don’t talk about grams/measures …. And last, pate Sucre should be made without almond even if some people / recipes add it , shouldn’t be on a basic pate Sucre . But you can add it for example for Frangipane