Vanilla and Chocolate Sucrée

We made these sucrée doughs two different ways in class so that we could compare the standard recipe with the recipe from the Advanced Bread and Pastry book that we are using.  The main difference in the two recipes is the sugar used: granulated sugar or confectioners sugar. Confectioners sugar contains starch that makes a final product have a more chalky taste, but it does allow for a stronger flour to be used.

Pate Sucrée

33% Sugar*

66% Fat

16% Eggs

100% Pastry flour

1% Salt

20% Almond flour

Total: 236%

Chocolate Sucrée: sub 20% cocoa powder for flour.

*Substitute equal parts vanilla sugar for granulated sugar. Create vanilla sugar by throwing your excess vanilla bean stalks in a lexan. Put the stalks and sugar in a food processor. Strain through a sifter to get the thick bits of the stalks out. Makes a very flavour and strong vanilla aroma.

MOP: creaming method

Pate Sucrée: yields about 35 tea sized cookies

This formula is adapted* from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 498

100% Bread flour, 13 7/8 oz.

40.23% Powdered sugar, 5 5/8 oz.

50% Butter, 1/2 t

25.29 Eggs, 3 1/2 oz.

14.94% Almond meal, 2 1/8 oz.
Vanilla Beans, 1 each
Total: 231.03%,  2 lbs




*0.57% Baking powder was omitted from this recipe

Chocolate Sucrée: sub 20% cocoa powder for flour.

MOP: creaming method