Pâte à Foncer

The word “Foncer” means “to put a bottom under.” In French cooking we use both the Feuilletée and the short doughs Brisée and Sucrée as a foundation for other foods.

Brisée, or the Foncer Ordinaire, is the dough we use in cuisine cookery, such as in the making of Quiche Paysanne, while Sucrée dough, or Foncer Fine, is used in desserts, such as tarts.

The difference between ordinaire and fine Foncer is the addition of sugar, egg yolk, and crème fraîche to the fine pâte, or Pâte Sucrée. Both doughs are mixed quickly, handled very little, and always refrigerated for several hours or overnight before they are rolled and used. As these doughs rest, the flour starch combines with the moisture, which mellows the dough and makes it easy to handle. Cold doughs absorb less flour; consequently, recipe ingredients remain unchanged and products of better quality result. However, doughs should not be too cold to roll.