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Baking 2 (CSCA)

CSCA - Pate Brisee

PÂTE BRISÉE (PÂTE SABLER) Short Paste. Basic piecrust dough made from flour, salt, butter, and ice water.
PÂTE SUCRÉE Sweet version of Pâte Brisée, with the addition of sugar and usually an egg yolk.
SABLER Literally means “to reduce to sand.” This refers to the process of breaking the butter into the flour/salt mixture when making Pâte Brisée. The butter is reduced to approximately pea size.
PAPILLON The process of adding the ice water when making Pâte Brisée. Make a trough down the center of the flour/butter mixture, adding the water 1 tablespoon at a time, and then fluffing or “butterflying” the water into the flour/butter mixture.
FRAISAGE Taking the heal of your hand and gently pushing the dough out parallel to the counter. This helps to create layers of butter and dough. This is the final step in making Pâte Brisée.
A BLANC Blind baking. Baking a piecrust without a filling. You can either dock the crust and bake it or you can place foil or parchment paper on top of the crust and fill it with pie weights or you can do both.
CRIMP or FLUTE The decorative edge on the rim of a pie. It also helps to seal a double-crusted pie.
DOCK To make holes all over the crust to keep it from puckering up while baking. You would not dock a crust to be filled with a very liquid filling.
BARQUETTE Small mold in the shape of a boat.
Created by: CSCAStudy