French Culinary Institute

Pâte sucrée

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

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A sweet, rich pastry dough softer than pâte brisée, generally used for small pastries or cookies.

© 2021 All rights reserved. Published by Abrams Books.