Is there a meaningful, consistent difference between pâte sablée and pâte sucrée? I am primarily interested in differences in ingredients and/or technique, not just descriptions of the end product.
I have come across many recipes (in French and in English), and many websites that essay an explanation of the alleged differences, but there seems to be little consistency between them. In many cases, what one place describes as pâte sablée looks pretty much identical (in ingredients and in technique) to what another place describes as pâte sucrée. The distinction doesn't have any practical importance for me, but I am just generally curious.
Theories I have seen or tried to infer from different recipes include:
(1) Pâte sablée uses the creaming method, whereas pâte sucrée involves massaging the butter into the dry ingredients. But I have found descriptions or recipes in which both are made using the creaming method; others that suggest that it's the other way around; and others that indicate that neither needs to be made using the creaming method.
(2) Pâte sablée uses almond flour to inhibit gluten formation. But many of the most popular recipes do not use almond flour.
(3) Pâte sablée has more butter. But the most popular recipes generally seem to have a similar ratio (about one part butter to two parts flour by weight).
(4) Pâte sablée has more egg. But the most popular recipes generally seem to have a similar ratio (about one egg per 250g flour).
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from A place to become a better cook and share your culinary knowledge https://www.reddit.com/r/AskCulinary/comments/ihwufu/pâte_sablée_and_pâte_sucrée/
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