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recipes pate sucree
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Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.
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This classic sugar cookie and tart shell dough is also known as pâte sucrée. Like the Chocolate Sugar Dough, it is very versatile and works as tart shells or sugar cookies, or whenever you need a sweet, sturdy crust to hold delicacies like strawberries and cream or chocolate mousse. You can also mix all the ingredients in a food processor—just pulse until the ingredients come together.
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This is yet another recipe that evokes that nostalgic, “Why don’t people make this anymore?” feeling, like a beautiful picture from the old Larousse, a civil-war reenactment, or sleeping on a train. There is only one good reason to make this dish: because you can! Thankfully, people like Frank, Marco, and Emma (our kitchen mainstays and true Joe Beefers) see the value in making historically relevant dishes like this, and it stays with them forever and can live on. The most difficult part of this recipe is measuring the dough to cover the pâté. Although some pâtés are served hot, the salt content in this one means it only tastes good cold. We serve it with some mustard and a glass of Morgon.
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For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
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This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).
Easy
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My grandmother taught me how to make this basic pastry when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything—sweet or savory.
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This dough is the building block for many classic French pastries.
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Can be prepared in 45 minutes or less but requires additional unattended time.
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(Cream Puff Pastry)
Recipes
Articles
(223)
Cooking
An on-the-fly healthy weeknight meal (and an excuse to eat pancakes for dinner)
Alaina Sullivan
Cooking
On this episode of Dinner SOS, Chris and Shilpa chat with the chef-owners of one of Bon Appétit’s Best New Restaurants of 2024.
Bon Appétit
Culture
What could be better than that? Get this recipe from Seamus Mullen's new cookbook, Hero Food
Julia Bainbridge
Shopping
All Day’s Crave seasoning perks up sad lunches and simple weeknight dinners.
Ali Francis
Culture
What's the culinary scene's next ramp? Is ricotta the new burrata? Grits the new polenta? Menu Spotting searches the country's restaurants, bars, and farmers' markets, revealing the next big ingredient coming soon to a plate near you.
Andrew Knowlton
Videos
(355)
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Bon Appétit’s Shilpa Uskokovic shows how to make our most popular recipe of all time: a shockingly easy no-knead focaccia. Learn essential bread-baking techniques, from proofing dough to achieving that signature bubbly texture, all without kneading. Plus, discover how to turn your homemade focaccia into an incredible Italian-inspired sandwich.
Feeling inspired? You can follow the recipe yourself here
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Learn how to make French Toast (pain perdu) with master French chef Alexia Duchêne. Alexia breaks down every step behind one of France's most iconic sweet dishes, from soaking brioche in custard to achieving a perfect caramelized finish, and making a delicious salted caramel and vanilla mascarpone whipped cream to top it off.
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Learn how to make steak au poivre with frites with Chef Alexia Duchêne. This classic French bistro dish is a fundamental of French cuisine, pairing a perfectly seared steak with a rich, creamy peppercorn sauce and crisp fries. Master essential techniques like building a pan sauce, cooking a juicy, flavorful steak, and double-frying potatoes for golden, crispy fries so you can deliver restaurant-quality results at home.
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Make something delicious with all your leftovers!