Pâte Sucrée

Batch Size:
Yield:

Main

AmountIngredient
Unsalted Butter
Powdered Sugar
Vanilla Beanseeds (½ tsp)
Whole Eggs
Cake Flour
Salt½ tsp
Baking Powderoptional (¼ tsp)
Scaled ingredient total1,031.25 g

Prep Method 4

  1. 1.In a mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla bean seeds.
  2. 2.Add the eggs one at a time, scraping down the bowl as necessary.
  3. 3.Add the sifted dry ingredients and mix just until combined.
  4. 4.Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, preferably overnight.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Unsalted Butter$1.6865
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Powdered SugarThis ingredient is not yet set with a purchase cost and unit—
Vanilla BeanThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Baking PowderThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,025 g
Total Cost$1.6888
Cost Per G:$0.0016

Partial estimate; unpriced ingredients are excluded. 24% of ingredient weight is priced.

5 costing issues
  • Powdered Sugar: no active USD purchase price with a convertible package size
  • Vanilla Bean: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Cake Flour: no active USD purchase price with a convertible package size
  • Baking Powder: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data6 of 7 connected
✓Cake FlourWheat flour, white, cake, enriched500 g›✓Unsalted ButterButter, stick, unsalted250 g›✓Whole EggsEgg, whole, raw, fresh150 g›✓Powdered SugarSugars, powdered125 g›!Vanilla BeanAdd nutritional data2.5 g›✓SaltSalt, table2.5 g›✓Baking PowderLeavening agents, baking powder, double-acting, sodium aluminum sulfate1.25 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories250

% Daily Value*

Total Fat 22g
28%
Saturated Fat 0.5g
3%
Cholesterol 110mg
37%
Sodium 130mg
6%
Total Carbohydrate 50g
18%
Dietary Fiber <1g
3%
Total Sugars 12g
Protein 6g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 100% mapped. Scaled batch: 2511 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Baking powder helps tenderize and add lightness to the crust.
  • The dough can be refrigerated for 3 days or frozen up to 2 months.