Types
- Pâte à foncer
- Pâte à foncer is French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it.
- Pâte brisée
- This is similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter — up to three fifths the quantity of flour.
- Sweetcrust pastry
- Sweetcrust pastry is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.
Read more about this topic: Shortcrust Pastry
Famous quotes containing the word types:
“The bourgeoisie loves so-called “positive” types and novels with happy endings since they lull one into thinking that it is fine to simultaneously acquire capital and maintain one’s innocence, to be a beast and still be happy.”
—Anton Pavlovich Chekhov (1860–1904)
“He types his laboured column—weary drudge!
Senile fudge and solemn:
Spare, editor, to condemn
These dry leaves of his autumn.”
—Robertson Davies (b. 1913)
“The wider the range of possibilities we offer children, the more intense will be their motivations and the richer their experiences. We must widen the range of topics and goals, the types of situations we offer and their degree of structure, the kinds and combinations of resources and materials, and the possible interactions with things, peers, and adults.”
—Loris Malaguzzi (1920–1994)