Chocolate Pate Sucree Recipes

MICHEL ROUX'S PATE SUCREE

Michel Roux's Pate Sucree image

This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.

Provided by Martha Stewart

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

Yield Makes about 1 pound

Number Of Ingredients 5

Ingredients

1 3/4 cups all-purpose flour
7 tablespoons unsalted butter, cut into small pieces and softened
1 cup confectioners' sugar
Pinch of salt
2 large eggs, room temperature

Steps:

Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.

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

Ingredients

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.

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

Ingredients

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).

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