Pate Sucre

Name: Pate Sucre
Yield: Makes 1 1/2 pounds or 2 (9-inc
Ingredients: 2 1/3 cups cake or pastry flour; 1/3 cup sugar; 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces; 2 egg yolks; 1 or 2 tablespoons heavy cream

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Yield: Makes 1 1/2 pounds or 2 (9-inc

Yield: Makes 1 1/2 pounds or 2 (9-inc

Ingredients

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2 1/3 cups cake or pastry flour

1/3 cup sugar

1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces

2 egg yolks

1 or 2 tablespoons heavy cream

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.