French Pastry

Question 1

Describe point by point the method of making pate sucree

Answer 1

Sift flour and salt directly into a ring. Place butter in centre and the sugar, peck at it until the mixture is completely combined. Then add the yolk and vanilla and keep pecking until it is smooth, streak free and not curdled. Then use pallette knife to flick flour over the mixture and chop through until a dough is formed, scraping the palette knife clean with a butter knife as you go. Then put cling film down and fraiser the mixture onto the clingfilm. Then shape into a smooth flat disk and chill before using.

Question 2

Why is the oven temperature lower for pate sucree?

Answer 2

The high sugar content means it could catch/burn more easily

Question 3

What is the oven temperature for pate sucree?

Answer 3

190

Question 4

What shelf should pate sucree be cooked on?

Answer 4

Top

Question 5

What is pecking (pastry)

Answer 5

Motion with fingers/thumb on one hand that combined the sugar/butter, or the eggs to that mixture

Question 6

What is fraisering (pastry)

Answer 6

Motion a bit like pressing garlic that presses the dough together without overworking it

Question 7

What are the two types of french pastry?

Answer 7

Pate sucree – caster sugar - sugared pastry
Pate sablee – icing sugar - sandy dough

Question 8

How to identify when pate sucree is cooked?

Answer 8

Pastry is a light golden colour and no grey areas present

Question 9

How do you prep of tins for french pastries?

Answer 9

The must be fully lined with parchment on the bottom and butter on sides as the richness of the pastry means it sticks easily