Recipe courtesy of Wolfgang Puck
Pate Sucre
Getting reviews...
- Yield: Makes 1 1/2 pounds or 2 (9-inc
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 267
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 4 mg
- Yield: Makes 1 1/2 pounds or 2 (9-inc
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 267
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 4 mg
Ingredients
Directions
- In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
- In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
