Pates A Sucre
Pates A Sucre. It is most often used to make tarts. A half recipe is enough to line a deep.
Traces éventuelles de fruits à coque. When the edges of the pate sucree dough just start to color, remove the tart from the oven, and carefully lift the parchment paper along with the pie weights. Add the egg yolk, water, and lemon zest (if using).
Let cool to room temperature on a wire rack.
Pâtes à la "carbonara" à la française.
Ensuite, tout dépend si vous souhaitez colorer la pâte à sucre ou pas. This recipe is incredibly tender and makes a delicious crunch when you cut it with a fork. Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix.
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John Woods
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