Pâte Sucrée for Florentines

Making Pâte Sucrée from Thomas Keller's Bouchon Bakery Book

Ingredients:

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! :)

Researching on making Bouchon Bakery's Florentines. First the Pâte Sucrée http://instagr.am/p/V4zA_iBtrf/

LILLIAN

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2 HOURS AGO

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PERMALINK

REPLY RETWEET FAVORITE
Sifted mixture of flour, powdered sugar and almond meal for Pâte Sucrée http://instagr.am/p/V441ZgBtiw/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Creaming butter until it holds a peak and looks like mayonaise. http://instagr.am/p/V45qpdhtjj/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Sifting powdered sugar into creamed butter. Pulse to incorporate. http://instagr.am/p/V459d4htj1/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Adding 1 teaspoon of vanilla extract and mix in http://instagr.am/p/V46rsAhtks/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Add dry ingredients (sifted flour,almond, powdered) in two batches to butter mixture http://instagr.am/p/V467X4htlM/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Add 56g of egg (1 large egg) to mixture and mix on low speed for 15-30 seconds http://instagr.am/p/V47Opthtlo/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Place pâte sucrée dough on work surface. http://instagr.am/p/V47wjuhtmZ/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Use heel of hand to spread out dough http://instagr.am/p/V47-hghtmq/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Working the dough from front to back is called 'Fraiser' http://instagr.am/p/V48bv2BtnU/

LILLIAN

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AN HOUR AGO

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PERMALINK

REPLY RETWEET FAVORITE
Divide dough into two portions about 3/4 inch thick and chill for 2 hours. Need 325g for Florentines. http://instagr.am/p/V49FJ9BtoG/

LILLIAN

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41 MINUTES AGO

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REPLY RETWEET FAVORITE

View the story "Making Pate Sucree from Thomas Keller's Bouchon Bakery Book" on Storify Making Pate Sucree from Thomas Keller's Bouchon Bakery Book 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. Storified by Lillian· Mon, Feb 18 2013 15:17:28 Researching on making Bouchon Bakery's Florentines. First the Pâte Sucrée http://instagr.am/p/V4zA_iBtrf/Lillian Sifted mixture of flour, powdered sugar and almond meal for Pâte Sucrée http://instagr.am/p/V441ZgBtiw/Lillian Creaming butter until it holds a peak and looks like mayonaise. http://instagr.am/p/V45qpdhtjj/Lillian Sifting powdered sugar into creamed butter. Pulse to incorporate. http://instagr.am/p/V459d4htj1/Lillian Adding 1 teaspoon of vanilla extract and mix in http://instagr.am/p/V46rsAhtks/Lillian Add dry ingredients (sifted flour,almond, powdered) in two batches to butter mixture http://instagr.am/p/V467X4htlM/Lillian Add 56g of egg (1 large egg) to mixture and mix on low speed for 15-30 seconds http://instagr.am/p/V47Opthtlo/Lillian Place pâte sucrée dough on work surface. http://instagr.am/p/V47wjuhtmZ/Lillian Use heel of hand to spread out dough http://instagr.am/p/V47-hghtmq/Lillian Working the dough from front to back is called 'Fraiser' http://instagr.am/p/V48bv2BtnU/Lillian Divide dough into two portions about 3/4 inch thick and chill for 2 hours. Need 325g for Florentines. http://instagr.am/p/V49FJ9BtoG/Lillian