Pâte Levée

Doughs included under the heading of pâte levée (yeast doughs) are as numerous as there are different styles of yeast breads, pizza doughs, savarins, and viennoiseries. Within this group, textures ranging from the density of pumpernickel bread to the air-filled and buttery characteristics of a croissant can be found. Pissaladière (recipe featured in Classic Recipes) and tarte au sucre (recipe featured in Classic Recipes) are, respectively, examples of savory and sweet pâte levée preparations.