The Basics: Pâte Sablée

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The Technique

Pâte Sablée

Pâte Sablée is a French pastry or pie dough prepared with confectioners sugar. This particular dough yields a rich taste & crumbly texture much like a well made shortbread cookie. It’s ideal to use in a variety of recipe applications from pies & tarts to freeform galettesButtermilk Pâte Sablée is best when it is prepared by hand using a pastry blender as it will produce a fine bakeshop quality like no other. Learn how to make an all butter Pâte Sablée that is ideal to use for many casual & elevated recipe styles. For pointers on how to fit the pastry into tart pans, look to The Profile: Classic Tart Pans.

Pate Sablee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. RebeccaGordon Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining ButtermilkLipstick Southern Recipes Pastry Chef TV Cooking Personality Birmingham Alabama Southern Entertaining Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickButtermilk Pâte Sablée
makes 1 {10-inch} pie crust

2 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk

Whisk together the flour, the powdered sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pâte Sablée

Cold ingredients are key to achieving the flakiness desired for exceptional Pâte Sablée however it is the addition of powdered sugar which adds incredible sweet flavor to many fruit based summer tarts & galettes. What sets it apart from other traditional dough styles is that it does not contain an egg yolk like  Pâte Sucrée. Pâte Brisée omits the addition of sugar all together & is best used for many savory & sweet recipe applications. Look to The Basics: Pâte Brisée for detailed photos that illustrate the proper procedure in which to blend a good quality pastry dough.

Pate Sablee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. RebeccaGordon Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining ButtermilkLipstick Southern Recipes Pastry Chef TV Cooking Personality Birmingham Alabama Southern EntertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

 A pastry blender is a valuable tool in the kitchen for preparing many types of pie & tart doughs. Since cold butter is extremely firm, it will cut through & distribute throughout the mixture quickly. Once you get a good start, remove the tool from the bowl & finish the task by hand. This will allow the fat to be distributed in the proper size & allow a flaky texture during the baking process.

The Tune
“I Got The Sun In The Morning” Betty Hutton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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