Hello again. I hope you can help me…it’s not about one of Rose’s recipe, rather my tried-and-trusted recipe for Pate Sucree’ from Gordon Ramsay’s ‘Just Desserts’ book. I’ve been making it for years, by hand because I didn’t have a food processor nor a mixer. I finally bought one a few weeks ago and have made Rose’s pastry recipes with her food processor method, with success. However, I’ve now made my pate sucree twice with the food processor and it just comes out overworked. I’ve looked in Rose’s book at how she does the Cookie Pastry, but her process seems really different and I’m worried that it wouldn’t work for my recipe. The annoying thing is that Gordon Ramsay refers to a ‘mixer’, presumably one of those Chef Aid type of things? But I have a food processor, a Kenwood top of the range thing with all bells and whistles that was recommended by the Institute of Good Housekeeping.
I have a feeling that I might need to keep processing to a minimum, and today I mixed less than on my previous attemp but probably still too much. The manual says to use max speed for pastry. Today I used the pulse setting which I guess is max speed anyway.
I post the recipe below (hopefully Gordon won’t mind, he’s got enough money anyway) - if you could have a look at it and give me some advice, I’d really appreciate it.
Makes about 1 kg
250g butter, softened (I use the UNSALTED type)
180 caster sugar
3-4 vanilla pods (I use a teaspoon of vanilla extract)
2 large free range eggs, beaten
500g plain flour
1/4 teaspoon fine sea salt
Using an electric mixer, beat the butter and sugar together in a bowl until smooth and creamy, but not fluffy. Slit open the vanilla pods and scrape out the seeds with the tip of a knife, adding them to the creamed mixture.
With the mixer on slow speed, gradually incorporate the beaten eggs. stop the machine once or twice and scrape down the sides.
Sift the flour and salt together. With the mixer on its lowest speed, add the flour in 3 or 4 stages. As soon as the mixture comes together as a crumbly dough, stop the machine.
Gather the dough together and turn on to a lightly floured surface, preferably cool marble. Briefly knead it with your hands until smooth, this should only take a minute or two. Avoid over-working the pastry or it will become softened by the warmth of your hands.
Divide into 3 or 4 batches and wrap in cling film. Leave to rest in the refrigerator for 30 minutes before rolling out. Freeze any that you don’t need now for later use.
Before you roll out Pâte Sucrée, give it another light kneading, to prevent it from cracking as you roll. Dust your work surface very lightly with flour and roll out the pastry quickly, using light, even strokes. If you apply too much pressure you will release the butter in the dough and it will become difficult to shape.