Shortcrust Pastry - Types

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:

    ... there are two types of happiness and I have chosen that of the murderers. For I am happy. There was a time when I thought I had reached the limit of distress. Beyond that limit, there is a sterile and magnificent happiness.
    Albert Camus (1913–1960)

    He’s one of those know-it-all types that, if you flatter the wig off him, he chatter like a goony bird at mating time.
    —Michael Blankfort. Lewis Milestone. Johnson (Reginald Gardner)

    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)