The book introduces Pate Brisee, Pate Feuilletee, and six application versions of each pate, and 24 peeling recipes that go well with flan and pie. This book explains the characteristics and pros and cons of each dough in detail, so you can choose according to your taste and baking environment. It also explains the dough process by hand, when using a food processor, and when using a kneader, so you can work according to your conditions. It also explains how to use commercially available frozen raw materials for those who want to mass-produce efficiently in a short time or make it easier. As a bonus, it also contains six popular sweet recipes using Pate Feuilletee.
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Author: 김다은 Publisher: 더테이블 The Table (2023)
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