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
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—Talcott Parsons (1902–1979)
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—Stephanie Martson (20th century)