Jeni Wright, Eric Treuille, Le Cordon Bleu

Pate

Pâte

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Used to describe a pastry mixture, for instance pâte brisée (shortcrust pastry); pâte sucrée is the sweetened version.

© 1996 All rights reserved. Published by Le Cordon Bleu.