Classic Pastry Session 3 – Pâte Brisée


Fundamental Techniques of Classic Pastry Arts

We have moved on to session 3 (chapter 3) and it is no surprise that the first real hands-on activities are making pastry. There are three primary recipes to start with; Pâte Brisée, Pâte Sucrée and Pâte Sablée.

The first dough, Pâte Brisée which mean broken dough, is standard flaky pastry pastry. The key trick with this dough is minimizing the work so that we don’t overwork it and create all that gulten that will make a tough crust.

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