Pastry Chef Online: How to Think Like a Pastry Chef

How to Think Like a Pastry Chef

Pastry Doughs
Start here for all your basic doughs.  Use almost any one you want for a tart, pie, galette, cookies, etc.  Most of these doughs are French and most tend to be sandy rather than flakey.  The closest recipe to an "American" pie dough is the pate brisee.  Leave the butter in about pea-sized pieces, chill and roll out.  Except for pate a choux, which is "pipe-able" before baking, any of these doughs can be par-baked and then filled and baked off.  Pate a choux, used for cream puffs, eclairs and the like, should always be completely baked before filling. 

Please use the links below or the buttons to the left.

Nut Dough
Pate a Choux
Pate Brisee
Pate Sucre
Sable Dough
Shortbread

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