Les pâtes

There are two versions of short paste with whole egg, pâte à croustade, one made with all butter and the other with mostly margarine. For a slightly sweet pastry, the pâte sublime is a fine dough made with cream and baking powder, which give a very delicate result, ideal for fruit tarts and petits fours. All three of these doughs are easily produced in the food processor, and although I normally recommend first mastering pastry by hand, the processor is indeed a breakthrough in the search for good and easy dough making. I must note that the flour for these recipes should be spooned into the measuring cups and then leveled off with a knife.