Hello Daphne
In France, such bags of "sucre vanillé" contains approximately 10 grams (1/3 oz) : precisely 7.5 grams. If you cannot find any or if you use it quite often, do it yourself : buy natural vanilla beans for making custard or other desserts and keep the empty beans (you have used the inside seeds for your custard or other desserts) you keep into a closed pot with caster sugar : the beans will flavour the sugar after a few weeks

Thank you for your prompt and helpful response.

I have to tell you, getting a response to my question, from a stranger, so far away - feels like magic!

I'm sitting alone, in front of my computer, grinning, feeling like I just got the best gift ever (your answer/not the computer).

Daphne
I am blushing ... fortunately, I am (also) sitting alone in front of my computer in Paris (it is lunchtime and I have no time for lunch today : a shame for a French gastronom !!!).
Just for my information, what kind of pie (or other ?) do you have in mind with your "pâte sablée" ?

When I 1st started looking for this recipe it was for a tart filled with lemon curd topped with concentric circles of blackberries and raspberries - then in season. I used a recipe for "pâte sucrée" that I found on the internet but as an English-only-speaking non-pastry-chef, the learning curve is steep and at times confusing. No, I'm wrong - it was a recipe for "pâte sablée" made in a food processor using frozen butter. The same term is used by different bloggers and cookbook authors to refer to end products that can't be even similar judging by the differences in ingredients and/or techniques. One blogger uses the terms "pâte sucrée" and "pâte sablée" interchangeably. Whatever the pastry I used "really was" the tart was much enjoyed and got rave reviews. Fortunately for me no one asked for details - I think they assumed I knew what I was doing and that I have done it often. I let them think it :)

I have, until recently, led a very "North American pastry (often using shortening) made in a food processor" pastry-making life. Stumbled on the blog of a California pastry chef http://eggbeater.typepad.com/shuna/2005/06/pie.html and graduated to using all butter and making pastry by hand, then by following links to commenters to various posts on her site, and links from their sites... discovered pâte brisée, pâte sucrée, pâte sablée, quiche crust very different from what I've used, and pastries for both sweet and savoury galettes, and, and... wonderful things! There's so much to learn and it's so much fun.

So, the short answer now is: I don't know. I can't believe you're asking me! Do you have any suggestions? And the big question - What's the deciding factor to determine when to use "pâte sucrée" and when "pâte sablée" ? Are you sorry you asked?

Give me a recipe from France. I need to do a report. Give me some info about it
Bye
Yo See YA Dude
OR Dudete

On top of this page, click on "recipes" then on any of the parts of the meals (starters, meat, fish, desserts ...) you want, you will find French exclusive recipes.
PS: What is the meaning of your last words (dude or dudete) ?

how about oven temperature....or should we eat it raw ?... Thanks

Hi Jay
This recipe is the one of the pastry AS A BASE for some desserts. Of course, it is not intented to be eaten by itself.
This is why we did not address any cooking detail because it will depend what you do with the pastry : to go recipes of tarts using such pastry and you will find cooking instructions