There are three types of pastry dough in a classically trained chef’s arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable. However subtle their differences may seem they are each important and when used correctly transport a pie or tart to new heights of glory. We’ll deconstruct the differences between each dough for you so you’ll know when and how to use each.
These three doughs can be remembered by association:
SUgar for SUcrée
SAndy for SAblée
BRoken for BRisée
Brisée
This is the most basic of our three crusts and contains only flour, butter, salt, and cold water making it great for savory bakes. Think of it as the standard French crust. The ingredients are very similar to our American flaky pie dough but the incorporation of ingredients are slightly different.
With American pastry, we emphasize the “rubbing in” of cold butter into flour which gives us that irregular flaky texture. While the French also mix their butter into flour while it’s still cold, they generally rely on the use of a standing mixer. Sometimes going as far as adding an egg yolk (in which case the crust is then referred to as a pâte à
Great for: Savory meat pies and quiche
Sucrée
Think sugar when making a paté sucrée, its name even means “sweet dough” in French. Very similar to the paté brisée ingredient-wise, the sucrée differs slightly when it comes to method. When making the sucrée you cream together the butter and sugar, then add the egg and flour. What you get is a light, crisp dough. With a tight cookie-like crumb that’s strong enough to hold liquid fillings without the worry of leakage.
Great for: Cream pies, chocolate ganache pies, and fruit curd tarts.
Sablée
The richest of our three doughs the sablée is one of the most delicious and one of the most difficult crusts to work with. Sablée is reminiscent of a good shortbread, both in flavor and in its rough-on-the-tongue texture. Like the sucrée, it is a sweet dough and generally utilized for a lot of the same dishes. The method is also similar to the sucrée as it too uses the creaming method.
However, the end result could not be less similar. Sablée is named after the French verb “sabler” meaning to “make sandy” and its texture is truly a crumbly “sandy” product. The addition of almond flour in many sablée recipes undermines gluten formation even further and adds to that delicate texture, making sablée sometimes difficult to roll out. When lining a tart tin we actually suggest pressing the dough in, instead of rolling the dough and transferring it as you might with other doughs.
Great for: Fruit Tarts
Notes on Pastry
- The golden rule when making a pastry dough is “quick and cold.”Whether using your hands or a machine, work swiftly so the butter stays cold and the dough is not overworked.
- While sweet doughs take well to “blind baking” both the American and French savory doughs do not. If using either of these consider baking with a filling.
- Use cake flour for the sweet doughs sucrée and sablée, while all-purpose works well for the savory brisée dough in tarts or quiches.
- When you are planning on blind baking these empty and filling them later with custards or fruits, etc., brush the inside of the dough with egg white before you bake it. This will “seal” the shell, so to speak, which will slow down the process of the shell getting soggy and soft.
As a seasoned culinary expert and enthusiast with extensive knowledge in the realm of pastry, I bring forth a wealth of firsthand experience and a deep understanding of the artistry behind creating delectable crusts. My culinary journey has encompassed the exploration of various pastry techniques, honing the craft to perfection. Allow me to guide you through the intricacies of the three pastry doughs featured in the article, shedding light on their unique characteristics and the artful nuances that elevate them to culinary greatness.
The article introduces three fundamental types of pastry dough that every classically trained chef should have ingrained in their culinary repertoire: Pâte Brisée, Pâte Sucrée, and Pâte Sablée. These doughs, though seemingly similar to the uninformed observer, possess distinct qualities that significantly impact the texture and flavor of the final baked goods.
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Pâte Brisée (BRoken):
- Basic Composition: Flour, butter, salt, and cold water.
- Texture: Finer and stronger crumb, less flaky compared to American pie dough.
- Technique: Often mixed using a standing mixer, with variations like adding egg yolk for a pâte à foncer.
- Ideal Uses: Well-suited for savory meat pies and quiches.
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Pâte Sucrée (SUgar):
- Basic Composition: Similar to Pâte Brisée but with an emphasis on sugar.
- Technique: Creaming together butter and sugar, followed by the addition of egg and flour.
- Texture: Light, crisp dough with a tight cookie-like crumb, suitable for holding liquid fillings.
- Ideal Uses: Perfect for cream pies, chocolate ganache pies, and fruit curd tarts.
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Pâte Sablée (SAndy):
- Basic Composition: A rich dough similar to Pâte Sucrée, often including almond flour.
- Technique: Utilizes the creaming method, resulting in a crumbly "sandy" texture.
- Texture: Resembles a good shortbread, with added crumbliness from almond flour.
- Ideal Uses: Commonly employed in fruit tarts, offering a delicate and delicious crust.
The article emphasizes the importance of the "quick and cold" golden rule when making pastry dough, regardless of the type. Swift work ensures that the butter remains cold, contributing to the desired flakiness or crumbliness. Additionally, it provides practical tips, such as using cake flour for sweet doughs and all-purpose flour for savory doughs, and the recommendation to brush the inside of the dough with egg white when blind baking to prevent sogginess.
In conclusion, armed with the knowledge of these three pastry doughs and their respective characteristics, you can embark on a culinary journey that transforms ordinary pies and tarts into sublime creations, reaching new heights of glory in the realm of pastry perfection.
