There are hundreds of basic sweet dough recipes from different cookbook authors, chefs, and cooks. Finally, I tried Chef Thomas Keller and Chef Sebastian Rouxel’s recipe from their book “Bouchon Bakery” and settled down. I hope and pray that someday I will meet them to brush myself for their brilliance.
It is like a Godsent, that I don’t have to trouble myself to create my own formula or search for the best because this recipe is the best and perfect for all the not-too-sweet-tart desserts you want to share or brag to your friends and family or even just enjoy it to yourself. Thank you very much “Bouchon Bakery!”
What attracted and inspired me the most about this recipe is the addition of almond flour and vanilla seeds that give a depth-rich flavor with sublime sweetness and exquisite outcome. But, having no vanilla seeds should not turn you off - instead, vanilla paste or a teaspoon of pure vanilla extract will be equally delicious.
Pâté Sucrée( sweet dough)
- Standing mixer
- 375 grams (2 ⅔ cups )All purpose flour
- 46 grams (¼ cup+2 ½ tablespoon) - Confectioner’s sugar
- 94 grams (¾ cup+1 tablespoon) - Confectioner’s sugar
- 47 grams (¼ cup+3 tablespoon) - Almond meal/flour
- 225 grams (1 cup) Unsalted butter - room temperature
- 1 teaspoon vanilla paste or ½ vanilla bean, split lengthwise
- 56 grams 56 grams - eggs (see note 1)
- Sift the flour, ¼ cup and 2 ½ tablespoons (45 grams) of confectioner’s sugar and almond flour into a large bowl, breaking up any clumps of the almond meal that is left in the sieve and add in the bowl; whisk to combine.
- Using a standing mixer, beat the butter with the paddle attachment at a medium-low speed until like a mayonnaise consistency, and hold the peak when the paddle is lifted. Sift in the remaining ¾ cup plus 1 tablespoon / 94 grams powdered sugar and pulse to begin incorporating the sugar, then increase the speed to medium-low and mix for about a minute, until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly.
- Add the dry ingredients in two additions, mixing for 15 to 30 seconds after each addition, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have not been settled. Add the eggs and mix on low speed until just combined 15 to 30 seconds.
- Transfer the dough to the work surface. Use the heel of your hand to smear the dough and work it together (fraiser****A French term and technique for smearing and blending the dough with the heel of your hand. Once combined, the dough is folded over and the method repeated until every ingredient is incorporated and the dough is uniform and smooth. As the dough bakes, the butter create steam, and the resulting crust is light and flaky)
- Divide the dough into two equal portions. shape it into ¾ inch thick disc and then wrap it with plastic wrap. Refrigerate until firm, about two hours, but preferably overnight. The dough can be refrigerated for 2 days or frozen for up to a month.