Woke up around 11 am. Feet have blisters from last night’s heels (when will we learn?!) . Head heavy and achy! listening to boyfriend’s choice of music (one of Kitsone albums) which is slightly louder than I wished it to be. Flicking through Michel Roux and Richard Bertinet books and thinking ” I want these stunning foods. I want to cook them all myself. Why do I think I can’t?!” . Have no energy to think anymore so I go back snoozing. Eventually peeled myself from the uncomfortable sofa, still having the message of “YES I CAN!” in my head. So got ready and went food shopping. Currently sober and have a few ingredients, and half way through.
Do I dare to follow the French chefs or was it a hangover dream?! I shall find out in a couple of months I guess! All I know is that I have started !
Here is the recipe of ‘ Pâté Sucree ‘ for the base of many French fruit based deserts. Its just not too fragile, easy to work with and yet very light. Try it for yourself (hangover or sober) :
- 250g Plain Flour
- 100g butter, cubed and slightly softened
- 100g icing sugar , sifted
- Pinch of salt
- 2 Eggs , at room temperature
- Put the flour in a mound on a work surface, make a well. Put in butter, icing sugar and salt, and mix these with your fingertips.
- Gradually draw the flour into the centre and mix until grainy.
- Again make a well and add the eggs, using your finger tips to mix till the dough begins to hold together.
- When amalgamated, kneed it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap in cling film and leave to chill in a fridge for 1-2 hrs.
For the Lemon Tart filling please see the following post.
Thanks for looking and come back soon