Test Template: 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
·
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
·
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
·
AN HOUR AGO
·
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
·
41 MINUTES AGO
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PERMALINK
REPLY RETWEET FAVORITE

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

Test Template

Monday, February 18, 2013

Pâte Sucrée for Florentines

Making Pâte Sucrée from Thomas Keller's Bouchon Bakery Book

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