PÂTE BRISÉE
Brisée means ‘broken’. Other names include: pie dough or savory shortcrust dough.
The classic pâte brisée is very simple and contains the following ingredients: flour, salt, cold butter and ice-cold water. Sometimes an egg yolk is added (at which point it’s known as pâte à foncer). Julia Childs says adding a small amount of shortening makes the dough more flaky.
Unlike the tart doughs, pâte sucrée and sablée, the mixing method for pâte brisée is pretty much agreed upon. It uses the ‘cut-in' or 'biscuit/rub-in' method.
'Cut-In' means working solid shortening into dry ingredients with two knives or a pastry blender. 'Rub-In' means working solid shortening into dry ingredients with fingers. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.
This can be done by hand or in a food processor. It’s these little lumps that will help your dough be nice and flaky once it’s baked. The butter melts and the water in the butter turns to steam to create small layers of air pockets in the baked pie crust, resulting in that wonderful flaky texture. The use of cold butter is critical, since you do not want the fat to melt.
Next, the ice-cold liquid is added to bind the flour together to form the dough. It is important to use the smallest amount of water possible; just enough for the dough to come together when pressed with your hands, but not too much that you end up with a sticky dough. The dough is formed into a round disc, wrapped with plastic wrap and then left in the refrigerator for at least 30 minutes to let the gluten strands relax and the water be absorbed into the flour. This makes the dough less tough and easier to roll out.
The flakiness of this particular dough makes it perfect for the classic apple pie, cherry pie, or pretty much any kind of fruit pie. It serves as the base for classic cream pies and can also be used to make crostatas, galettes and homemade ‘pop tarts’. Pâte brisée, providing there is no sugar in the recipe, is also used for savory meat/vegetable pies and quiches too.
PÂTE SUCRÉE
Sucrée means ‘sugar’. Other names include: tart dough, sugar dough and sweet dough.
It contains many of the same ingredients, but the mixing method is different. It’s normally made using the creaming method: the sugar and the butter are creamed together in a mixer, yolk or whole egg is added and the flour is blended in. What you get is a dough that is more tender, a key characteristic of pâte sucrée, but also a dough can be a little trickier to handle compared to the sturdier pie dough.
Pâte sucrée is the classic base used for desserts such as fruit tart, framboise tart and more. Its cookie-like texture makes it the perfect base for cream fillings such as pastry cream, ganache or lemon cream. The same dough can be used regardless of whether you’re making a large tart or lots of mini tarts.
PÂTE SABLÉE
Sablée means ‘sandy’. Other names include: sandy dough, shortbread dough or cookie crust. Of the three crust types, this is the most buttery, rich and decadent crust and well worth trying.
This dough contains the same ingredients as a pâte sucrée, but in different proportions. It contains a higher proportion of butter in the recipe and less egg to make a richer, more tender and sandy crust. It can sometimes call for almond meal and often uses more sugar. Just egg yolks are typically used to maintain that high degree of richness in the crust, although whole eggs can be used too. The use of powdered sugar is also seen more frequently in pâte sablée recipes.
Like pâte sucrée, this dough is usually made using the creaming method and is meant to have a crumbly, “sandy” texture. It can be used as the base any tart recipe that calls for pâte sucrée as a base. Pâte Sabléeis a more delicate crust, once your tart is made it needs to be eaten the same day or at the most, the day after. The tart shell will become soggy much faster than a pâte sucrée tart shell.
It is important to remember to work each of the three short doughs as little as possible to prevent any excessive gluten strands from developing. An old saying is applied to short dough: "Cool hands make a good pastry" meaning that the ingredients should
not be warmed excessively during production.
https://www.pastryamour.com/single-post/2017/09/12/P%C3%A2te-Bris%C3%A9e-P%C3%A2te-Sucr%C3%A9e-P%C3%A2te-Sabl%C3%A9e
Searching and comparing recipes is part of my daily basis, but recently I ran into some questions about the 3 types of basic pastry dough every baker or pastry chef should know: pâte brisée, pâte sucree, pâte sablée and the major differences between them, which are actually stated from their name, brisée mening broken, sucrée sweet and sablée meaning sandy. So I decided to do some serious research on this.
Pâte brisée is the most basic dough of all and contains only basic, common ingredients: butter, flour, salt and cold water. Julia Child says that adding a small amount of shortening to this dough will make it more flaky. This dough is easy to make: the cold butter is cut into cubes, then mixed into the flour until it looks flaky, then cold water is added bit by bit until the dough gets together. The golden rule is that you work the dough quickly so that the butter stays cold. You can use your fingertips or even a food processor, but make sure you move quickly and don’t overwork the dough. It is perfect for both sweet and savory dishes. It is also known as pate a foncer so don’t panic if you see this name in culinary books as well. There are tons of recipes out there, but the main rule is that you use 1 part butter – 2 parts flour.
Pâte sucrée is basically the same as pâte brisée, except that confectioners sugar is added to the flour before rubbing in the cold butter. Some recipes, such as Pierre Herme’s also call for almond flour and even eggs, but Pierre Herme’s recipe is special as it’s made by creaming the butter with the sugar first, then adding the rest of the ingredients. To be fully honest with you, I prefer the creaming method because it yealds a better, easy to work with dough, but in the end it’s only up to you which recipe you want to use.. don’t be afraid to try until you find one recipe that best suits your needs.
Pâte sablée is obviously the richest in flavour from the three of them and has a higher sugar ratio which makes it more suitable for desserts such as fruit tarts. Actually, browsing through Pierre Herme’s recipes, I noticed that pâte sucree and pâte sablée are very similar: they both use the creaming method, the dough is made more tender by the addition of almond flour and eggs and sometimes a bit of milk if the dough is not workable enough. I am a huge fan of this dough and for some reason I find it easier to work with than pate brisee. Pâte sablée is, for obvious reasons, used for desserts, such as pies, tarts and even biscuits. In fact, Herme’s recipe yealds some of the best biscuits I ever had
The pâte sablée recipe I usually use is Pierre Herme inspired:
140g butter, room temperature
70g confectioners sugar
30g almond flour or other type of nuts
1 egg
280g all purpose flour
salt
vanilla/orange zest (or any other flavours you like)
To make the dough, cream the butter with the sugar until light and fluffy. Add the almond flour and egg, vanilla and orange zest. Mix, then incorporate the flour. The dough will be quite soft. Shape it into a ball and refrigerate for 1h then use for tarts or biscuits.
https://pastry-workshop.com/pate-brisee-pate-sucree-pate-sablee-3-types-of-basic-dough/
What Is Pâte Sablée?
Ever eaten a beautiful fresh fruit tart with luscious pastry cream and a tender, butter crust? Nine out of 10 times that crust was made from pâte sablée. Typically partially or fully baked and then filled, pâte sablée is responsible for creating tart shells, bakewells, and more. Fill a partially baked tart shell with frangipane for a velvety almond tart, pastry cream and fruit for a fruit tart, or rich chocolate ganache for an easy chocolate tart. These tarts can be round, square, or rectangular; big enough to share, or mini individual tarts — pâte sablée is endlessly adaptable.
The Role of Butter in Pâte Sablée
Pâte sablée is a shortcrust pastry dough — meaning it uses a high ratio of fat to flour. In this case, that fat comes in the form of butter. The butter is responsible for making baked pâte sablée rich, tender, and, well, "sandy."
Unlike when making a flaky pie crust, the butter for making pâte sablée should be softened. Room-temperature butter is creamed together with powdered sugar to evenly distribute the fat instead of it being cut into the flour and left in small pieces like other pie doughs. By coating the flour particles, butter helps inhibit gluten formation and creates the sandy, tender texture.
Remember This: Butter should be soft, not cold when making pâte sablée.
Making Pâte Sablée
Pâte sablée is a very manageable and approachable kind of dough — much easier and more forgiving than other pastries. Other than a bit of resting time between steps, it is a relatively simple and straightforward recipe.
All you do is cream softened butter together with powdered sugar; add in an egg yolk, and mix until incorporated; carefully add in the flour and be sure to only mix until the last trace of flour begins to disappear. Even though the butter prevents gluten from forming, it's still best to avoid overmixing. The finished dough should be smooth and fairly soft.
Pat the dough into a disk, wrap it in plastic, and let it chill in the fridge for at least one hour to let it firm up a bit before rolling it out.
To blind bake your pâte sablée, chill in the refrigerator for at least 30 minutes after you fit it into the tart or pie tin and get your oven preheating. Once the dough has chilled, line it with parchment paper or aluminum foil. Use pie weights or dry beans to fill the center of the tin. We are essentially weighing the dough down so the crust holds its shape and the bottom does not puff as it bakes. Some recipes will instruct you to poke holes in the tart with a fork instead of baking it with weights; this isn't quite as effective as weights (the dough still puffs up a bit), but is a good alternative if you don't want to bother with pie weights.
Once set, the edges of the tart will start to brown. Take the crust out of the oven and carefully remove the weights by lifting up the parchment or foil. Return the crust, unlined, back to the oven. For a partially baked crust, let it bake for a few minutes longer, or until the center of the crust appears dry but is still pale in color. For a fully baked crust, the center should tun light-brown when done.
Ways to Switch Up This Dough
As if you didn't already have enough ideas for filling these tarts (lemon curd, chocolate ganache, pastry cream, vanilla custard, frangipane — oh my!), you can also play around with the dough itself. Try adding finely ground pistachios, hazelnuts, and almond meal in place of a portion of the flour, or add cocoa powder and different spices! Just think — a cinnamon-chocolate tart shell with vanilla bean pastry cream and fresh strawberries, or a nutty pistachio shell filled with luscious chocolate ganache!
Make-Ahead Pâte Sablée
Pâte sablée can definitely be made in advance. The prepared dough may be chilled and kept in the refrigerator for two to three days before being baked, or you can freeze it for up to one month (thaw overnight in the refrigerator before using). Alternatively, you can freeze the tarts right after rolling them out and then bake directly from the freezer.
You can also bake the tart crust by itself a day or two ahead of when you plan to serve it. Cool completely the unfilled tart shell, wrap it in plastic (or transfer mini tarts to an airtight container) and keep them at room temperature until ready to fill. You may also wrap it in foil and then place in a large zip-top bag (or place minis in an plastic, lidded container) to freeze for up to one month. Thaw baked, frozen shells in the refrigerator before adding the filling.
https://www.thekitchn.com/baking-school-day-8-pate-sablee-222486
Butter in Pâte Brisée
Classic pâte brisée is all about butter. It gets cut — literally cut, with a pastry cutter, knife, or a food processor — into the flour, so it stays in relatively large pieces — about the size of a pea or bean. This makes sure the fat coats the flour particles, which helps slow gluten formation and keeps the crust tender instead of tough. Just the right amount of blending creates a barrier between the flour and liquid, so this step must occur before any water is added.
Once the dough is rolled out, you'll see streaks and blobs from the butter all throughout. In the heat of the oven, those bits of butter melt, creating flaky, crispy layers in the dough. That's pie bliss, right there.
While any old butter (or shortening, or lard!) can be used to make pie dough, this is one place where the quality of the butter you use makes a big difference in the overall flavor of your finished dish. Use a butter whose flavor you really like — sweeter-tasting butters are great in fruit pies, and you might think about trying more strongly flavored cultured butters in savory pies.
How to Make Pâte Brisée
Since pâte brisée is made with only a few ingredients and just a handful of steps, it is important that each instruction is followed with care. Fortunately, once you've made a few pies on your own, those skills are yours for life — the process of cutting the cold butter into the flour, rolling out the dough, and crimping the edges becomes ingrained in your mind.
Cold butter: First, keep the butter cold. If it's too warm, it will mix too much with the flour and the tart won't be flaky. To make sure it's really cold, dice it first, then throw it in the freezer while you gather and prepare the remaining ingredients.
Mix the butter with the flour: When ready, cut the butter into the flour mixture using a pastry cutter, knife, or food processor (more on that below). You can also do this step by pinching and rubbing the butter with your fingertips; work lightly yet quickly, trying to handle the butter as little as possible to avoid melting it.
Add a small amount of cold water: Next, slowly add in ice water, a tablespoon at a time, stirring with a tossing or fluffing motion. Use the least amount of water as possible to avoid a soggy dough or creating too much gluten (which can make your pie tough and brittle instead of tender). You want to add just enough water so the dough holds together when you squeeze some in your hand and doesn't fall back apart when you poke it. Add more water as needed, but pay attention to not overmix or overwork the dough.
Chill the dough: Divide the dough in two, pat into a disk, and wrap it in plastic. Chill it in the fridge for at least one hour before rolling out the dough.
Roll out the dough: Gently roll the dough between sheets of wax paper to keep from sticking. Carefully transfer to your pie dish and trim the edges. You may do this simply with kitchen shears or a paring knife. Alternatively, you may pinch the edges to create a fluted finish.
Chill the rolled dough again: Chill the dough after being placed in the pie dish for another 30 minutes while the oven preheats. All of these chill steps are necessary to make sure the butter stays solid and doesn't melt into the flour. When the pie hits the oven, the liquids steam, causing the layers to puff and resulting in a flakier crust.
Bake the pie: At this point, the pie can be filled and baked, or it can be blind-baked. Which way you go depends on the specific pie you're making and your recipe.
Pâte Brisée in a Food Processor
Making pâte brisée in a food processor sounds easy, doesn't it? Albeit untraditional, you can achieve great results by letting the machine do some of the work. However, it may work too well, so still use caution.
Using a food processor helps keep the ingredients cool and makes the steps of cutting the butter into the flour and mixing in the water go faster — two major factors when producing a flaky pie crust. But because it does come together so quickly, it can be easy to mix too much and overwork the dough. Pulse the dough and turn out onto your work surface just as the water is incorporated to avoid overworking.
Why You Shouldn't Overwork the Dough
The more the dough is mixed, rolled, and handled, the more the gluten develops. An overworked dough makes it difficult to work with and makes the finished pie crust tough. The crust may also shrink after it is baked.
To keep this from happening, try not to over-blend the butter when cutting it into the flour. And then, during mixing, only add in enough water as needed to bring the dough together, and only mix until the flour is moistened. It should hold together if you press two pieces together with your fingers.
Overworked dough typically needs more water to bind everything together, emphasizing the problem even more.
Is your dough getting sticky? Toss it into the fridge for a bit instead of adding more flour to overcompensate.
Storing Pie Dough for Later
Well-wrapped dough may be stored in the fridge for up to about 5 days or in the freezer for up to 2 months. A fully-baked pie crust may be carefully packed and frozen.
https://www.thekitchn.com/baking-school-day-9-pate-brisee-222487
These pastas are base for both pies and petit fours , or cookies. [As you wish!] - and in the confectionery, we basically use three formulations:
Pâte Brisée
Pâte Sablée
Pâte Sucrée
They differ basically in the quantity of sugar and eggs and the choice of one of them will depend on the expected result and the type of production. That is, if your filling is too sweet, to balance the flavors of your pie, you need to opt for a neutral dough, if your filling is neutral, and even acidic, like lemon tart, you, on the contrary, would have to opt for a sweeter mass.
The Pate brisée is a mass that does not contain sugar and can be used for both savory fillings as sweet. It is the famous quiche dough, or salty pie. Or rather, the well-known rotten mass !
Its basic recipe leads:
200 grams of BUTTER WITHOUT SALT
1 pinch of REFINED SALT
50 ml of FRESHWATER
250 grams of WHEAT FLOUR
Already sablée and s ucrée are more specific masses for the confectionery, and will differ in the amount of sugar.
As the name says, sucrée is a sweet mass, with a high percentage of sugar. The sablée , although containing sugar, is softer, accepting for example, sweeter fillings. The stability of the two does not differ much, as both receive the same amount of flour and butter.
Ingredients
Wheat flour
Sablée - 250
Sucrée - 250
Refined sugar
Sablée - 125
Sucrée - 175
Butter without salt
Sablée - 125
Sucrée - 125
Egg
Sablée - 1
Sucrée - 1
PÊTE SUCRÉE
Another ingredient that can sometimes appear in the recipes that surround our world is the chemical yeast. It is not necessary, but when it appears in the recipe it has the function of adjusting some preparation time that may occur: for example the excessive development of the gluten network that causes the dough to be hard.
The role of yeast, inside the oven and through the formed gases, is to make the dough become more aerated and consequently lighter. Therefore, if used in excess, all we will have is a pâte betron , a mass of its own characteristics:
250 grams of SUGAR
6 GEMS
290 grams of BUTTER WITHOUT SALT
390 grams of WHEAT FLOUR
15 grams of CHEMICAL FERMENTO
Pinch of SAL
For any of these masses to work properly, some care needs to be taken, such as:
Do not mix the ingredients in excess;
Always use cold or chilled butter, never in a point of ointment or softened, as this will cause your gluten to be hydrated very quickly and consequently its mass will become elastic and retract;
Let the dough rest in the refrigerator for at least 30 minutes before using [remember? - to relax gluten]
Always work with the frozen pasta [in low temperatures the gluten develops less. Oh gluten ....]
Open dough with roll on floured surface or between plastics to prevent it from sticking;
Open the dough in uniform thickness so that the baking is equal. Here is not worth thinking about the wife who likes toasted border and the son who likes more massive edge, hoping to meet everyone in a pie alone!
Always bake in a hot oven [180 ° C].
METHODS
Within all these care, the methods, more basic than the masses themselves, are only two : sablage and crémage .
The sablage , used for example for pâte brisée, is a mixture of flour and butter, until it forms a moist sand and finally liquids, that is, the egg.
The crémage is used for, for example, the pâte sablée and sucrée , in which we beat the butter with the sugar until forming a cream, we join the eggs and we finish with the flour, without mixing much.
http://www.daninoce.com.br/gastronomia/quimica-na-cozinha-ickfd/nao-mexam-na-minha-massa-uma-conversa-sobre-tipos-de-massa/