pate sucree
CATEGORIES
INGREDIENTS
  • Butter 808 g 28.5 oz
  • Sugar 397 g 14 oz
  • Eggs 2 ea 2 ea
  • Yolks 4.5 ea 4.5 ea
  • Salt 1 tsp 1 tsp
  • Bread flour 567 g 20 oz
  • Pastry flour 567 g 20 oz
DIRECTIONS
  1. creaming method. keep in fridge until ready to use
  2. 300 oven