Pâte [doughs]

To know how to make des tarte francaises you’ve got to know how to make les pâtes. Plus, the doughs are used for viennoiseries and petits gateaux.

Pâte a Foncer (Brisee)  [short crust dough]
Brissee translates to broken dough or to break dough. To prepare this dough, we do an action called sabler, which is light quick rubbing of butter and flour together between the hands causing a sandy effect. After you’ve incorporated the additional ingredients of egg yolks and water (which contain salt and sugar), you perform a method of fraisage , or  English, to fraser the dough– eliminating the lumps from the dough using a coupe pate. We avoid using the ball of our hands (which is commonly shown in traditional methods) because our hands contain heat, and the whole idea in creating this dough is to avoid giving elasticity. Pate a Brisee tarts inlcude:

– Tarte alsacienne
– Tarte normande
– Tarte aux pommes
– Tarte au riz

Pâte sucree [Sweet dough] 
The dough begins by creaming butter and icing sugar together. Once all ingredients (egg, water) of the dough have come together, a method of fraisage is used. To fraser pastry is to cut parts of the dough with a scrapper and as you do pull or drag it out as if you’re stretching it accumulating each piece into a roll. Then adding those rolls to finally make your complete dough.

– Tarte au cafe
– Tarte amandine
– Tarte Bourdaloue
– Tarte au chocolat
– Tarte au chocolat framboise
– Tarte au Citron
– Tarte au citron meringuee
– Tarte Dacquoise
– Lintzer torte
– Tarte aux noix
– Victoria tart

Pate feuilletee [puff pastry dough]
You’re making a dough with a greater flour to butter ratio (for example, flour 400g/butter 50g). This dough is called a detrempe. The dough is made into a ball – same method of fraisage is used – and you slice an X into it. Refrigerate for no less than 30 minutes. Open the X of the dough, using a rolling pin open up the dough. Your objective is to envelope a block of butter into the detrempe. You will wrap up the butter as if you were wrapping a book. Then you roll out the dough with the butter inside. That’s how the French puff pastry is so flaky and buttery in it’s most basic explanations.

– Tarte alsacienne
– Apple and puff pastry tarte bands
– Tarte normande
– Tarte soufflee with apple brandy

Pate feuillette Inversee [inversed puff pastry dough]
This is a greater butter to flour ratio. In this case we make two doughs, the detrempe (greater flour to butter ratio) and the other, manie (greater butter to flour ratio).  But this time, the detrempe is enveloped into the manie. This method is famously known for giving the puff pastry superb flakiness, and is the most delicious. Pierre Herme is known for using this method. We will use this dough for most of the puff pastries we do at school, it’s certainly Chefs prefered way, and we can’t disagree on that. The puff pastries are above in the list of Pate Feuilletee.

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