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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
03-16-2007, 08:47 AM
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 Rolling Out Pate Sucree Hi  ,I posted this in the other Professional Pastry Chef thread, but wanted to post it here, too. My Chef said recently that there is a French term used to describe rolling out Pate Sucree. When you first take it out of the refrigerator and push it down with your rolling pin until it is soft enough for you to roll out. Anybody know what it is  ? This is for extra credit, so I can't just ask her  . I've looked all over the internet and can't find it.
__________________ I often wonder what he's feeling. Has he ever heard a word I've said? Look at him now in the mirror dreaming What is happening in his head?      |
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#2
03-16-2007, 08:49 AM
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| please see first post.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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