5 sucree pastry Recipes

sweet cookie crust (pate sucree), cold unsalted butter, cut into 1-inch cubes, superfine sugar, scant cups all-purpose flour, salt, egg yolk, heavy cream, cream pastry cream, eggs, cornstarch, half-and-half, divided, sugar, vanilla extract or vanilla bean paste, salt, unsalted butter, heavy cream, fruit, fruit preserves , such as apricot, raspberry, or currant for glazing (optional), fresh berries, rinsed, hulled (if necessary), and dried

cream cheese, egg yolks, sugar, orange flower water, frozen puff pastry, thawed but refrigerated, egg yolk beaten with 1 tsp cold water, for glazing, in a small mixing bowl, beat the cream cheese with an electric mixer until very smooth and creamy. add the egg yolks, 1/3 cup of the sugar and the orange flower water and beat until smooth and thoroughly combined, about 3 minutes. transfer the cream cheese mixture to the refrigerator and chill for at least 30 minutes., on a lightly floured surface roll each puff pastry sheet slightly so that they measure 12-inches square. using a pastry cutter or the rim of a small bowl or dish as a guide, use the tip of a sharp knife to cut out 4 (5 to 5 1/2-inch) circles from each sheet of puff pastry. using a dry pastry brush, lightly brush both sides of each pastry circle to remove any excess flour. transfer the 8 pastry circles to a baking sheet and refrigerate for 15 minutes.

allpurpose flour, unsalted butter, chilled and cut into pieces, sugar, salt, ice water

all-purpose flour, sugar, very cold butter, preferably unsalted cut in small pieces (i put the butter in the freezer for 10 minutes), egg yolks, very cold ice water (i let ice sit in a cup for 10 minutes)