1. Basic Dough

2. 3 Basic Types
Pate Brisée = “broken paste”
Pate Sucrée = “sugar paste”
Pate Sable = “sand paste”

3. Pate Brisée
 AP Flour- all purpose flour. Medium amount of gluten. Gives
structure
 Gluten- the protein strands found in flour when flour and
water are mixed
 Fat- COLD butter, tenderizes and gives flavor
 Liquid-cold water adds tenderness and aids in consistency
 Salt- gives roundness of flavor
Ingredients of the dough and their roles

4.  AP Flour- all purpose flour. Medium amount of
gluten. Gives structure
 Eggs- tenderizes, adds richness and color
 Sugar- tenderizes, gives color when baked
 Salt- gives roundness of flavor
Pate Sucrée

5.  AP Flour- all purpose flour. Medium amount of
gluten. Gives structure
 Eggs- tenderizes, adds richness and color
 Sugar- tenderizes, gives color when baked
 Salt- gives roundness of flavor
 Almond flour- gives a fine structure
Pate Sable

6. Dough Ingredients Mixing method Temp of fat
and water
Pate Brisee AP flour,
butter, water
and salt
Cut butter into small
pieces brief mixed,
add cold water, mix
Cold
Pate
Sucree
AP flour, sugar,
butter, eggs
Butter and sugar
creamed, eggs and
flour are added,
mixed briefly
Room temp
Pate Sable AP Flour,
butter , eggs
flour, almond
flour
Butter and sugar
creamed, eggs and
flours are added,
mixed briefly
Room temp

7.  Translations for all three dough
 What is gluten, how and why do we control it
 Describe how to make pate brisee
 Describe how to make pate sucre
 Describe how to make pate sable
 What are the ingredients in each of these dough