Pâte Brisée

Commenting on the production of pâte brisée (translated as broken dough-referring to the dough’s crumbly nature) in the 1913 edition of La Pâtisserie Pratique, Henri Pellaprat suggests that to lose unwanted elasticity, let this pastry dough rest as long as possible. He warns that if the dough is tough before it is cooked it will be like “carton” (cardboard) afterwards. Furthermore, if the dough is tough, it could shrink and cause the filling to overflow.