I chose to research pâte brisée (pt 9 Book of Salt) because I had never heard of it before, and wanted to learn more about it. Turns out, it’s the pasty found in tartes, pies, and quiches. In English, it means shortcrust pastry and is sometimes called pâte sablée after its town of origin Sablée-sur-Sarthe (“The origin of”). Brisée and sablée, if you’re being very exact, are differentiated by the method of preparation. Brisée is made by mixing the butter and flour first, while sablée starts with creaming the butter and sugar.(Abaffy). These doughs are ones that every chef should know (Abaffy). Bình lists the pâte brisée with other delicious sounding treats that form the “basic components of sweetness that fill my days and someone else’s mouth” (pt 9). The poetry of the list, the rise and fall, shows Bình’s love for these rich, delicious foods. The decadence of the sweets, the daily deserts made from scratch, are compelling the reader. These pastries and sweets are the basics expected of the classical french chef and this small list shows how he has mastered them, as a the great chef he is. He, like his brother, is accomplished in the French cuisine, and like his brother, will never be considered a head chef, worthy of the toque.
Abaffy, Hannah. Brisée, Sucrée, & Sablée: The 3 Types of Pastry Dough You Need to Know. 3 Apr. 2019, www.pjponline.com/brisee-sucree-sablee-the-3-types-of-pastry-dough-you-need-to-know/.
Rob. The Origin of the Shortbread Tart Dough. 1 July 2013, www.roadtopastry.com/blog/pastry-culture/the-origin-of-the-shortbread-tart-dough.