Best 2 Chocolate Pate Sucree Recipes

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Chocolate pate sucree is a sweet, crumbly pastry that is often used as a base for tarts and pies. It has a rich chocolate flavor, and its texture is similar to shortbread. This pastry is relatively easy to make, and it can be made by hand or in a food processor. It is important to use high-quality chocolate for this recipe, as the flavor of the chocolate will be the main flavor of the pastry. If you are looking for a delicious and easy-to-make chocolate pastry, then chocolate pate sucree is a great option.

Here are our top 2 tried and tested recipes!

EASY CHOCOLATE PATE SUCREE



Easy Chocolate Pate Sucree image

Use this recipe to make our Chocolate-Caramel Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

CHOCOLATE PATE SUCREE



Chocolate Pate Sucree image

Use this crust to make any number of chocolatey treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 1 nine-inch tart

Number Of Ingredients 7

1 1/4 cups all-purpose flour
2 tablespoons cocoa powder
1/3 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into pieces
3 large egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
  • Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
  • Use Good Quality Chocolate: The quality of your chocolate will greatly affect the taste of your pâté sucrée. Use a high-quality chocolate that has a cocoa content of at least 70%.
  • Don't Overwork the Dough: Overworking the dough will make it tough. Mix the ingredients just until they come together.
  • Chill the Dough: Chilling the dough will help it to firm up and make it easier to work with. Chill the dough for at least 30 minutes before rolling it out.
  • Bake the Pâté Sucrée Blind: Blind baking is a technique used to pre-bake the pastry crust before filling it. This helps to prevent the crust from becoming soggy.
  • Use a Variety of Fillings: Pâté sucrée can be filled with a variety of different fillings, such as chocolate ganache, fruit preserves, or custard. Get creative and experiment with different flavors.

Conclusion:

Pâté sucrée is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover chocolate and is also a perfect dessert for any occasion. With a little practice, you can easily make this classic French pastry at home. So what are you waiting for? Give it a try today!

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