Pâte sucrée is another type of pastry dough. The method for making it is the same as for pâte brisée; you just have to add a bit more sugar and a couple of egg yolks. The presence of sugar results in a sturdier crust—ideal for the more structured crusts used for tarts. The flour and butter are processed slightly longer than for pâte brisée, as there should be no pieces of butter remaining. Both sugar and egg soften the dough a bit, making it a little harder to roll out perfectly than pâte brisée; it’s easier to patch, however, because any tears can simply be pressed together. Pâte sucrée is often used for blind-baked tart shells (meaning the crust is baked before the filling is added; see note on page 448). Because it is tender (due to the eggs), it will hold its shape better than a flaky crust would. A baked pâte sucrée shell is delightfully crisp, providing a nice contrast to soft, unbaked fillings, such as the panna cotta in the recipe that follows.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.