Pâte Sablée

Cream Tart Pâté Sablée

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Cream Tart Páte Sablée


Print Recipe
Páte Sablée
A light buttery and flaky dessert dough that can be made into a pie crust, cookie or other pastry treat!
Cream Tart Pâté Sablée
Servings
Ingredients
Servings
Ingredients
Cream Tart Pâté Sablée
Instructions
  1. Pour flour, confectioners sugar and salt into mixer, a bowl, blender or food processor and mix together.
  2. Add egg yolk
  3. Add butter and mix until just incorporated
  4. Knead just a few times to incorporate then wrap in Saran Wrap and place in the refrigerator for a few hours or overnight.
  5. When ready to use remove from the refrigerator and knead to soften.
  6. Dough will be crumble at first and quickly come together
  7. Roll out on parchment paper and cut into shapes. You can use a small amount of flour on your rolling pin if needed or restick any pieces that come up back down by hand.
  8. Transfer parchment paper to a cookie sheet and bake at 350 degrees for 10-15 minutes depending on size and thickness of your dessert. Check regularly. You what it to be just golden in color.
Recipe Notes

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Cinnamon Roll Cake With Brown Sugar Cream Cheese Buttercream


Print Recipe
Cinnamon Roll Cake With Brown Sugar Cream Cheese Buttercream
Servings
Ingredients
Brown Sugar Cream Cheese Buttercream
Servings
Ingredients
Brown Sugar Cream Cheese Buttercream
Instructions
  1. Preheat your oven to 350*F. Grease and Place parchment rounds in 3 8'' round cake pans. I always use baking strips for my vanilla cakes. If using them, wet them and pin them on pans now.
  2. Place Butter, oil, and sugar in your mixer and turn onto low. You want to mix just enough to incorporate it together. About 30 seconds.
  3. Add you egg whites. Mix on low until the butter mixture has just adsorbed the egg whites.
  4. Next sprinkle in your dry ingredients. Once they are all in, turn the mixer on low, pulsating if needed so you don't throw the flour back out. mix until it is just incorporated. About another 30 seconds.
  5. Next add in the cup of milk. It is important that the milk is not cold. You do not want your butter to curdle back up. Once the milk is incorporated, turn the mixere up to medium and let it mix for 1 minute. scraping down the bowl midway.
  6. Poor evenly into the prepared pans and bake for 30-35. Remove when centers are firm and toothpick comes out clean
Recipe Notes