Today, you will learn how to make an enriched sweetened shortcrust pastry recipe. It made by hand easily. This is the third of the four main types of shortcrust pastry we will go over, also known as a pâté sablée translates into “sand paste.” Pâté Sablée is an enriched sweet shortcrust pastry, but only moderately so. It is made using the rubbing in method. Pâté sablée will remind you a lot of shortbread but will be a little more sturdy and less crumbly because of the addition of eggs. Egg yolks are most commonly used so that the crumbly texture remains with a slight snap and to give a better flavor. Pâté sablée uses less sugar and the finished crust is far more crumbly than pâte sucrée. recipe. Milk is sometimes added in place of the water to make it easier to work the pastry.
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Recipe Tips:
✔ This recipe is for a single crust conventional pie pan. For deep dish pie pans (greater than 1 1/4” high) or if you want to make a pie with a top crust, you will need to double the recipe.
✔ Try not to overwork the dough for best results.
✔ If you want to use a blender or food processor, pulse the flour, butter and salt until it is breadcrumb consistency, add in the water and pulse until it just starts to come together.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ If using lard or vegetable shortening, add up to 2 more tablespoons (30mL) of water, one teaspoon (5mL) at time until you get a workable dough.
✔ If you want a challenge, try using milk in place of the 3 tablespoons of water or 45mL. See how the texture changes.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!
30 сен 2024
