Dough
Pâte Sablée, 3.1, 3.2, 3.3
pre-baking (blind-
baking)
“resting,”
rolling out, 3.1, 3.2
Sweet Dough / Pâte
Sucrée, 3.1, 3.2, 3.3
pastry making:
baking advice for
“creativity” and
mastering fundamentals
of, itr.1, itr.2, 1.1
chris devlin
(Chris Devlin)
#1