Pate sucree
2000g ap flour
1500g unsalted butter
700g sugar
500g tant pour tant blanc (250g 10x sugar/250g almond flour)
20g sea salt
400g whole eggs
2 vanilla beans
Paddle the butter and sugar until malleable, but not creamed. Add tant pour tant blanc. Mix the flour and salt. Pass flour and vanilla seeds through a drum sieve. Add flour mix and eggs into butter mix in thirds, ending on the flour mix to pull it together.
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