{"id":1227,"date":"2016-01-01T12:25:46","date_gmt":"2016-01-01T12:25:46","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1227"},"modified":"2016-01-26T17:12:39","modified_gmt":"2016-01-26T17:12:39","slug":"pate-sucreesweet-pie-pastry","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1227","title":{"rendered":"P\u00e2te Sucr\u00e9e\/Sweet Pie Pastry"},"content":{"rendered":"
\n
P\u00e2te Sucr\u00e9e\/Sweet Pie Pastry<\/div>\n
<\/div>\n
Recipe Type<\/span>: Pastry<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 cusp flour<\/li>\n
  • 8 tbsp. flour<\/li>\n
  • 1\/2 tsp. salt<\/li>\n
  • 1\/3 cup confectioners’ sugar<\/li>\n
  • 2 egg yolks<\/li>\n
  • 1 sp. vanilla extract<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. For certain meat pies, quiches, pates en croute, the substitution of half the butter by shortening or lard is desirable.<\/li>\n
    2. The method of working all the pastry dough is the same.<\/li>\n
    3. Sift the flour on the table or board.<\/li>\n
    4. Make well in the center.<\/li>\n
    5. Place the butter, egg yolks, salt and liquid and work with the fingertips by blending so that the flour absorbs all the liquid elements slowly.<\/li>\n
    6. Work this dough lightly into large crumbs with fingers or cut it with a plastic scraper until smooth, and not sticky.<\/li>\n
    7. For certain recipes, it is necessary to “fraiser” the dough, that is to blend the butter and flour without making the dough elastic.<\/li>\n
    8. It is not a kneading method.<\/li>\n
    9. The dough is pushed away with the heel of the hand and gathered with the fingers into a ball.<\/li>\n
    10. This “fraisage” is done twice.<\/li>\n
    11. Wrap the ball and chill at least hours.<\/li>\n
    12. Can be kept a few days in the refrigerator.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Sweet Pie Pastry<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1227","post","type-post","status-publish","format-standard","hentry","category-abcs","course-pastry","cuisine-french"],"yoast_head":"\nP\u00e2te Sucr\u00e9e\/Sweet Pie Pastry - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1227\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2te Sucr\u00e9e\/Sweet Pie Pastry - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"Sweet Pie Pastry\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1227\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T12:25:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T17:12:39+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1227\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1227\",\"name\":\"P\u00e2te Sucr\u00e9e\/Sweet Pie Pastry - 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