Pâte Sucrée - Sweet Pastry

Ingrédients

• 1 Ex L egg
• 1 Ex L egg yolk
• 225 g icing sugar sifted
• 4 g salt
• 300 g cold unsalted butter
• 500 g Cake flour (I use Chrystal Valley 00 flour)
• 40 g maizena

Préparation

1. 1

   In stand mixer whisk attached mix egg, yolk, sugar and salt to combine

2. 2

   Change to paddle attachment add cold butter, flour and maizena mix until dough comes together.

3. 3

   Measure 200g and wrap in cling film. Repeat until you have about 5 batches. Total Yield about 1Kg

4. 4

   Each 200g batch make 6 x 10cm pastry cases or 1 x 20cm pastry caseFreeze or refrigerate until neededWhen needed roll out the defrosted dough and gently fill lose bottom pans.

5. 5

   pre-bake in Pre heated 180°C oven for 15 min to 20min

6. 6

   Options:- When cooled brush with chocolate to ensure the bases don't get soggy.

7. 7

   Fill with my lemon curd cheesecake mix decorate with my Kumquat preserve white chocolate shards and a dusting of bronze edible crystals. I also did a squiggle of Swiss meringue Alternative fillings use Creme Patisserie and fresh fruit glazed with apricot jam. Or chocolate ganache and nuts