How to make French fashion candy pastry | EUROtoday
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How to make French fashion candy pastry – referred to as pâté suisse in French – ultimate for truffles and tarts. It's a kind of shortcrust pastry, however sweeter, softer and richer than a standard shortcrust pastry.
340 g (2¾ cups) plain (all-purpose) flour
Pinch of salt
150 g (5½ oz) unsalted butter
90 g (¾ cup) icing (confectioners') sugar
2 eggs, crushed
Makes 700 g (1 lb 9 oz)
Cream the butter and sugar along with a mixer, simply calmly, yoi don't wish to a lot air in it. Add the crushed eggs, separately.
Add within the flour and salt and blend on a low pace till the flour is blended in.
Remove from the mixer and convey collectively together with your palms after which knead just a few occasions to make a clean dough. Roll right into a ball, wrap tightly in plastic wrap (clingfilm) and put within the fridge for a minimum of 1 hour.
Roll out the pastry on a calmly floured floor and use to line a tart tin.
Slide onto a baking tray and relaxation within the fridge for 10 minutes.
Recipes that use candy pastry
Classic French lemon tart
Fruit tarts
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