Monday, February 18, 2013

Pâte Sucrée for Florentines

Making Pâte Sucrée from Thomas Keller's Bouchon Bakery Book

375g All purpose flour
46g powdered sugar
94g powdered sugar
47g almond flour/meal
225g unsalted butter (at room temperature)
1/2 vanilla bean, split lengthwise (I used 1tsp of pure vanilla extract instead)
56g eggs

Tweets and Pictures from the entire process of making pate sucree. This is in preparation for making Florentines based on Thomas Keller's Bouchon Bakery. I am trying a new method to capture all of my tweets while I am baking. Hoping that this will be a quicker way to get recipes onto the blog. Let me know what you think! :) 
  1. Researching on making Bouchon Bakery's Florentines. First the Pâte Sucrée
  2. Sifted mixture of flour, powdered sugar and almond meal for Pâte Sucrée
  3. Creaming butter until it holds a peak and looks like mayonaise.
  4. Sifting powdered sugar into creamed butter. Pulse to incorporate.
  5. Adding 1 teaspoon of vanilla extract and mix in
  6. Add dry ingredients (sifted flour,almond, powdered) in two batches to butter mixture
  7. Add 56g of egg (1 large egg) to mixture and mix on low speed for 15-30 seconds
  8. Place pâte sucrée dough on work surface.
  9. Use heel of hand to spread out dough
  10. Working the dough from front to back is called 'Fraiser'
  11. Divide dough into two portions about 3/4 inch thick and chill for 2 hours. Need 325g for Florentines.

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