Doughs / Pies / Tarts

Question 1

Brisée dough / Sablée / Sucrée

Answer 1

Make a volcano with the flour add the sugar and salt. Add the butter to the middle of the volcano and use a bench scrapper to start making small butter pieces. A sand texture needs to be achieved. Then add the eggs and yolks, use water as needed and then let it rest in the fridge. Then spread and in a baking pan make the tart blind bake at 190C

Question 2

Cremage

Answer 2

Cream the butter with the sugar and the salt until a paste is achieved not to creamy. Then in a bench put the butter with the flour and start folding it in until a uniform dough is shaped.

Question 3

Sablage

Answer 3

Make a hole in the middle of the flour add the butter to the middle until a sand texture is achieved.

Question 4

Lemon curd

Answer 4

Mix lemon juice, water, egg yolks and sugar in a pan. Heat it up until it starts to boil a little. Remove from heat add the butter and emulsify. make the gelatine and add to the lemon mix. Then mix in the heavy cream in soft peaks to the mix. Use sucrée

Question 5

Quiche Lorraine

Answer 5

Mix the custard ingredients, egg yolks, heavy cream, salt, pepper and nutmeg, blend it all. add the bacon and cheese to the bottom of the tart and finish with the custard. Use brisée dough cook at 150C

Question 6

Raspberry Tart

Answer 6

Combine fruit and let them cook for about 10 minutes after it boils. Blend the fruit and then strain. Activate the gelatine and then add to the coulis. Pour into the bottom of the tart. Make a light pastry cream. After the cream is ready add the activated gelatine, put the mix into the fridge and then use in a mixer add the pastry cream mix until smooth and add the heavy cream whipped in soft peaks.

Question 7

Briseé is

Answer 7

Sablage

Question 8

Sucreé is?

Answer 8

Sablage or cremage. Nowadays is more commonly used the cremage.

Question 9

Sableé is?

Answer 9

It used to be made by sablage. Nowadays sablage or cremage is used buts more common cremage.