What is the fraisage method?
Fraisage is the fancy French term for scraping the dough across the counter with the heel of your hand. This step starts to create a network of layers and bring the dough together; I now always fraisage. Divide the dough roughly into 12 portions, and scrape each across the counter with the heel of your hand.
How do you make Fraiser dough?
When you ‘fraiser’ a dough you use your handpalm to push down the dough (or parts of the dough) and smear it over your working surface. Some use it extensively, other only smear out the dough a few times.
Why did we Brush the dough with milk before baking?
MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it. WATER: Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust.
Why is it important to bake cream puffs and éclairs thoroughly and to cool them slowly?
Why is it important to bake cream puffs and éclairs thoroughly and to cool them slowly? Then reduce the heat to 375 F/190 C to finish baking and set the structure. The products must be firm and dry before being removed from the oven. If they are removed too soon or cooled too quickly, they may collapse.
What are the four types of pie fillings?
Any dish that has a crust with a filling. There are four types of pies: cream, fruit, custard, and savory.
What are the two types of pie dough?
There are two types of textures to pie dough: flaky and mealy, always being tender, depending on how the fat is blended in with the flour and its temperature.
Why is it important to bake cream puffs?
What is a pie without top called?
Classic Bread Stuffing Recipe The words tart and galette identify similar types of sweet or savory pastry, yet there is a slight distinction between the two. A tart consists of a shallow, straight-sided pastry that is filled before or after baking and has no top crust.
How is fraisage used to make pie crust?
Fraisage seems like it breaks with many American “rules” for pie crust — namely, it asks you to work the dough a bit in order to create layers. Instead of pulsing the butter into tiny pieces in a food processor, this method uses a pastry cutter to incorporate the butter into large, uneven chunks.
What’s the best way to fraisage pastry dough?
Instead of pulsing the butter into tiny pieces in a food processor, this method uses a pastry cutter to incorporate the butter into large, uneven chunks. These bigger pieces make it possible to fraisage the dough after adding the liquid to dry mixture.
How does a Fraiser work in a pastry?
You tend to use fraiser with a pastry that contains quite a bit of butter. By smearing the dough after you’ve mixed it you elongate the pieces of butter in the dough. Instead of butter pieces or balls you will end up with streaks of butter throughout the dough.
When to use fraisage for pate sucree?
Fraisage anytime you’re making pâte brisée and pâte sucrée —so, any kind of tart or quiche—or if you’re making a free-form pie like a galette. These recipes are a perfect place to start: Have you ever tried the fraisage method? Tell us about the recipe in the comments below!