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Pâté Sucrée( sweet dough)



  • 2 ⅔ cups /375 grams - All purpose flour
  • ¼ cup+2 ½ tablespoon /46 grams  - Confectioner’s sugar
  • ¾ cup+1 tablespoon/94 grams  - Confectioner’s sugar
  • ¼ cup+3 tablespoon  /47 grams - Almond meal/flour
  •  1 cup /225 grams, at room temperature - Unsalted butter
  • ½ vanilla bean, split length wise (option:1 teaspoon vanilla paste)
  • 3 ½ tablespoon /56 grams - eggs (see note 1)


  • In a medium bowl, put the all-purpose flour.  Sift the ¼ cup and 2 ½ tablespoons (45 grams) of confectioner’s sugar and the almond flour into the bowl, breaking up any lumps of the almond meal that is left in the sieve and add in the bowl; whisk to combine.
  • Place the soft butter into the mixer bowl, beat the butter using the paddle attachment in 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, 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 in half and form half in any shape into ¾ inch thick. Wrap each piece very well with a 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. (makes 800 grams)


Note 1: Lightly beat the eggs and pour in a mesh strainer and let it drip in a bowl. This makes it easier for exact measurement using any method of measuring.
Additional information:  Stand mixer speed guide
2---Low                                       6—Medium               10-- High  
4--Medium-low                          8 –Medium-high