contains less butter in
proportion to flour. Pastry
chefs have been working
with pie doughs for
decades, and there are
many formulas for pâte
sucrée. The version we
teach at the French Pastry
School calls for
confectioners’ sugar (as
opposed to granulated),
butter, cake flour, almond
flour, and egg. It’s easy to
chris devlin
(Chris Devlin)
#1