Explained: The 4 types of shortcrust used in French baking

[@jazzy_taste]

This is what I call a nice guide! It's 10 out of 10! So useful video!

[@FrenchCookingAcademy]

thanks a lot

[@Screddy_Henks]

I really enjoy these types of clips. Really helpful for background knowledge building

[@erich214]

Ah thank you for this easy explainer video!

[@FrenchCookingAcademy]

🙂👍

[@johnriperti3127]

Amazing! I've learned a lot, thanks Stéphane

[@jamesa7506]

Thanks for the "nuggets of knowledge"!

[@seren7850]

Absolutely 💯 useful and very clear information 👌 👍 thank you very much x

[@FrenchCookingAcademy]

pleasure🙂👍

[@along5925]

These tutorials are wonderful. I've been cooking a long time, and I always need to go back and review the time tested basics. One is never too experienced to learn and relearn. Thank you so much for your classes.

[@theoriginalchefboyoboy6025]

truthfully, it's no laughing matter - life is short... eat dessert first!

[@Caracaraorangeberry]

this was a great video- thank you for explaining it so well! 💚

[@carledouglas-l2w]

Even if the brisée is being used for savoury fillings, it may contain some sugar. Very little though if you compare it to the others. Don’t get confused if a recipe calls for milk instead of water, it all goes for liquid. Even egg/yolks, although that changes the structure a little….it all goes for liquid. There are many more different doughs, some made with buttermilk, sour cream or else, but these are the French basics.

[@BruceRicard]

I mostly use a pâte brisée WITH sugar, so without egg, for most of my tarts. I find that it's less buttery, less sweet than pate sucrée, and I really don't get the point of the egg in the pate a foncer. Does pate brisee with sugar have a name?

[@Reinolds_Recipes]

Love it!! Going to try this :) keep up the good work and thank again for sharing!! 😀☺️😃

[@FrenchCookingAcademy]

thanks for watching 👍🙂

[@linjubar]

But how much more butter and sugar? Ratios would be useful to know.

[@yeahumkay]

Can you please share a recipe for a gluten-free tart dough?

[@drk321]

Excellent information. Great teacher.

[@carledouglas-l2w]

This video makes it even more confusing. If you would mention the amounts of butter, sugar, flour, salt and liquid, the differences would become clearer. Also the method of making the dough makes up the structure. For instance the brisée is flaky, and the sablée is like sand.

[@adventureswithsuzanna5667]

Wow such a great presenter! Refreshing!

[@acearch5ive]

"Quick and Easy Shortcut Pastry by Hand" What is its French name : A little confused. In your demonstration video you make this shortcut pastry, sweet or not, that has milk as an ingredient. The technique uses a "sanding" method or "sable". Is this sort of a mix of sable and the fonce' ? or pure sable? In sum Can I use it for a sweet tart to make a shell?

[@workinprogress3609]

You did something different with your appearance. I don't know what it is, but it makes you look younger and healthier.

[@Screddy_Henks]

That's what I thought too!

[@FrenchCookingAcademy]

i am surfing more lately 😁

[@workinprogress3609]

@@FrenchCookingAcademy Ahhhh, good ol' vitamin D therapy!

[@kah22a]

When I bake an apple pie it's normally for someone lactose intolerant so I use 220g flour 60g hard margarine plus 50g lard and a little water. No egg, no sugar to the ingredients. Would you suggest different proportions for this and would the egg affect it any way? I'm just thinking of a basic apple pie

[@scottev954]

I'm so happy to find this channel, I've been watching British Bake-off and I'm keen to bake!

[@MichaelNewman-x8q]

Excellent! Very clear and useful information. Thank you so much 😁

[@jasonsmith2775]

Thank you, Sir! Thank you! I finally understand!! Staphane, you are wonderful! 😀

[@nazmafasmil6231]

Hi can i know what is shortbread??

[@bowlofcompassion]

Hey Stephane, is there a chance that you could show us how to make a Sauce Maltaise. Its Asparagus season in Germany and I am looking for alternatives to Hollondaise. I dont know if the recipes i found are authentic. But yours are always authentic :) Greetings from Germany

[@MayimHastings]

So THAT’S what I was doing wrong with the cookies 🤦🏻‍♀️ This was awesome, Stephane! You have such a gift for bringing clarity to cooking. 💚🙏

[@marckunke3689]

Very useful guide! So it boils down to two shortcrusts and two not so short ones... 🙂

[@melisse8150]

Finally a great explanation 😂. Thanks very much for this video!

[@MoonRiverTravels]

Superb video that clearly identifies these shortcrust pastries - which are all wonderful to cook with, and produce amazing dishes. Will definitely be recommending this video to others to explain the differences!

[@gettem6341]

Would have been nice if you could have shown the actual dough and it's texture

[@kishorikhirwadkar8312]

Escofièr level, enjoyed it. Thank you.

[@moand7862]

Thank you for this guide. It's really helpful.

[@olgaguadalupeortegadavalos1551]

Useful, clear and easy vídeo Thanks a lot ! ! ! Take care of your health

[@seanmcerlean]

Thank you Stephane. Much appreciated.👌😊

[@mikeprice2517]

Merci! This makes it way easier to understand 💀

[@professork5612]

Excellent explanations! Merci beaucoup!

[@cleTIGER125]

mercineacoup

[@Nzunghe]

Much needed video. Thank you 😍

[@FrenchCookingAcademy]

glad you like it 👍

[@MariaMeekerenergyflows]

Thank you

[@uberkidx]

man youre not gonna make them in your video?

[@pepocanales]

Great video. No I understand

[@Wbkchef]

This is very useful! 🎉😊

[@cfs9828]

From USA: Merci!!

[@SALTOTE]

Is there one with whole wheat?

[@marthaaguirre4213]

Thank you 🙏🏼

[@doubled334]

Underrated video

[@cybermats]

I've been doing a Bakewell Tart with what I think is a Pate Sucree given that it was blind baked before adding the Frangipane. Based on your walkthrough I guess I could have easily used a Pate Foncer instead since it may be easier to handle?

[@angelachu73]

Di

[@fitblkpa]

Good lesson

[@theoldgrowler3489]

Simply put. Thank you.

[@FrenchCookingAcademy]

pleasure

[@ma220]

😋😍😋

[@teridacktaljones4553]

👌

[@itsolliez2183]

Enfin, une explication claire! Merci!

[@FrenchCookingAcademy]

👍

[@jimmydore1968]

Would have appreciated you actuality showing how to make each one and what they look like.

[@eviljew8206]

FAKE CHEF!!!