When it comes to baking, few things are as quintessentially French as a well-made pie crust. Whether you’re whipping up a tart tatin or a quiche lorraine, the foundation of any great French pastry is a flaky, buttery crust. But have you ever wondered what the French call this culinary staple? In this article, we’ll delve into the world of French patisserie and uncover the term that will make you sound like a true pastry pro.
A Brief History of French Pastry
Before we dive into the world of pie crust terminology, it’s worth taking a brief look at the history of French pastry. French patisserie has a rich and storied past that dates back to the Middle Ages. During this time, pastry chefs were highly respected for their skill and creativity in the kitchen. As French cuisine evolved, so did the art of pastry-making, with the development of intricate pastries and delicate desserts.
One of the key factors that contributed to the rise of French patisserie was the introduction of sugar from the New World. Sugar was a rare and expensive commodity in medieval Europe, but as trade routes expanded, it became more widely available. This led to the development of sweet pastries and desserts, which quickly became popular among the French aristocracy.
The Art of Patisserie
French patisserie is an art form that requires skill, patience, and attention to detail. Pastry chefs must have a deep understanding of ingredients, techniques, and presentation. From the delicate layers of a croissant to the intricate designs on a wedding cake, every aspect of French patisserie is a testament to the craftsmanship of the pastry chef.
At the heart of every great French pastry is the crust. Whether it’s a flaky, buttery pie crust or a delicate, crispy cookie crust, the crust is what sets French pastries apart from their international counterparts. So, what do the French call this culinary staple?
The French Term for Pie Crust
The French term for pie crust is pâte brisée. This term refers to a specific type of pastry dough that is made with flour, butter, and water. The dough is rolled out and used to line a tart pan or mold, and is often filled with sweet or savory ingredients.
Pâte brisée is a versatile pastry dough that can be used to make a wide range of pastries, from quiches and tarts to pies and galettes. It’s a fundamental component of French patisserie, and is a must-know for any aspiring pastry chef.
Other Types of French Pastry Dough
While pâte brisée is the most common type of pastry dough used in French patisserie, there are several other types of dough that are also used. These include:
- Pâte sucrée: a sweet pastry dough made with sugar, eggs, and butter. This dough is often used to make sweet pastries, such as tarts and cookies.
- Pâte feuilletée: a flaky pastry dough made with layers of butter and dough. This dough is often used to make croissants and puff pastry.
How to Make Pâte Brisée
Making pâte brisée is a relatively simple process that requires just a few ingredients and some basic kitchen equipment. Here’s a step-by-step guide to making pâte brisée:
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the flour and salt.
- Add the cold butter to the flour mixture and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water to the mixture, stirring with a fork until the dough comes together in a ball.
- Turn the dough out onto a lightly floured surface and knead a few times until the dough becomes smooth and pliable.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out and using.
Tips for Working with Pâte Brisée
Working with pâte brisée can be a bit tricky, but with a few tips and tricks, you’ll be making like a pro in no time. Here are a few tips to keep in mind:
- Keep the butter cold: cold butter is essential for making a flaky, tender crust. Make sure to keep the butter refrigerated until you’re ready to use it.
- Don’t overwork the dough: overworking the dough can lead to a tough, dense crust. Mix the ingredients just until they come together in a ball, and then stop mixing.
- Use the right rolling pin: a light touch and a gentle rolling motion are essential for rolling out pâte brisée. Use a light, flexible rolling pin to avoid applying too much pressure to the dough.
Conclusion
Pâte brisée is a fundamental component of French patisserie, and is a must-know for any aspiring pastry chef. With its flaky, buttery texture and delicate flavor, pâte brisée is the perfect foundation for a wide range of sweet and savory pastries. Whether you’re making a quiche lorraine or a tart tatin, pâte brisée is the perfect choice. So next time you’re in the kitchen, give pâte brisée a try and experience the flaky, buttery goodness of French patisserie.
What is the French term for pie crust?
The French term for pie crust is ‘pâte.’ This term is used to describe a wide variety of pastry doughs, including those used for both sweet and savory pastries. The word ‘pâte’ is derived from the Old French word for ‘pastry’ or ‘dough,’ and it has been used in French cuisine for centuries.
In French patisserie, the term ‘pâte’ is often used to describe a specific type of pastry dough, such as ‘pâte brisée’ (shortcrust pastry) or ‘pâte feuilletée’ (flaky pastry). Each type of ‘pâte’ has its own unique characteristics and uses, and French patissiers (pastry chefs) spend years mastering the art of creating these delicate doughs.
What is the difference between pâte brisée and pâte feuilletée?
Pâte brisée and pâte feuilletée are two types of pastry doughs that are commonly used in French patisserie. The main difference between the two is the way they are made and the texture they produce. Pâte brisée is a shortcrust pastry made with flour, butter, and water, and it is often used for savory pastries such as quiches and tarts.
Pâte feuilletée, on the other hand, is a flaky pastry made with layers of butter and dough. This type of pastry is often used for sweet pastries such as croissants and puff pastry, and it is known for its light and airy texture. The process of making pâte feuilletée is more time-consuming and labor-intensive than making pâte brisée, but the end result is well worth the effort.
How do you make pâte brisée?
To make pâte brisée, you will need flour, butter, and water. The ingredients are combined in a specific ratio, and the dough is then mixed and kneaded until it comes together. The dough is then rested for a period of time to allow the gluten to relax, and it is then rolled out and used to make pastries.
The key to making good pâte brisée is to use cold ingredients and to handle the dough gently. This will help to prevent the gluten from developing, which can make the pastry tough and dense. It’s also important to not overwork the dough, as this can cause it to become tough and lose its delicate texture.
What is the secret to making flaky pâte feuilletée?
The secret to making flaky pâte feuilletée is to create layers of butter and dough. This is done by rolling out the dough and then folding it over on itself, creating layers of butter and dough. The dough is then rolled out again and the process is repeated, creating multiple layers of butter and dough.
The key to creating flaky pâte feuilletée is to keep the butter cold and to handle the dough gently. This will help to prevent the butter from melting and the dough from becoming tough. It’s also important to not overwork the dough, as this can cause it to become dense and lose its flaky texture.
Can I use a food processor to make pâte?
While it is possible to use a food processor to make pâte, it’s not always the best option. Food processors can be useful for mixing and kneading the dough, but they can also overwork the dough and cause it to become tough.
If you do choose to use a food processor to make pâte, be sure to use the pulse function and to stop the machine frequently to scrape down the sides of the bowl. This will help to prevent the dough from becoming overworked and will ensure that it remains delicate and flaky.
How do I store pâte?
Pâte can be stored in the refrigerator or freezer, depending on how soon you plan to use it. If you plan to use the pâte within a day or two, you can store it in the refrigerator. Simply wrap the dough in plastic wrap and place it in the refrigerator until you are ready to use it.
If you don’t plan to use the pâte for several days or weeks, you can store it in the freezer. Simply wrap the dough in plastic wrap and place it in a freezer-safe bag. The pâte can be frozen for up to several months, and it can be thawed and used as needed.
Can I make pâte ahead of time?
Yes, you can make pâte ahead of time. In fact, making pâte ahead of time can be beneficial, as it allows the gluten to relax and the dough to become more tender. Simply make the pâte as you normally would, and then store it in the refrigerator or freezer until you are ready to use it.
It’s worth noting that some types of pâte, such as pâte feuilletée, are actually better when they are made ahead of time. This is because the layers of butter and dough need time to relax and come together, which can take several hours or even days.