Recipe courtesy of Wolfgang Puck

Pate Sucre

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  • Yield: Makes 1 1/2 pounds or 2 (9-inc
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  1. 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.
  2. 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.
  3. Wrap in plastic wrap and refrigerate for at least 1 hour.
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