Quick Bites from Pender

3 Pates in 1 Single Day – Sucree, Breton…& Foncer

In Kitchen Tips, Lessons From Cooking School on April 29, 2010 at 5:01 am


Friday may have been the last day of class, but there’s never any slacking off at the San Francisco Baking Institute.  (seriously.)

On the calendar for Day 5:  Chocolate Salted Caramel Tart, Quiche, Strawberry Breton Tart and Tarte Bourdaloue.

Yes, that’s 4 “tarts” from 3 doughs — no time for dilly-dallying.

The pâte à foncer formed the base for our quiche.  A rich dough that uses pastry flour, milk, yolks and butter.  It’s French, so you expect butter — but in this case we have 75% of the flour weight in butter.  That’s 3 parts butter to 4 parts flour, folks.  Tasty…indeed.  I made grilled chicken club quiches, with bacon and cheddar.

The Tarte Bourdaloue is a pâte sucrée shell, filled with raspberry purée, frangipane and pears.  The sucrée contains all purpose flour, almond meal, powdered sugar, 45% butter and 34% of the flour weight in egg yolks.  It seems we’re getting richer as we go…

foncer-quiche-shell pate-sucree

The sable Breton was the biggest surprise of the day (for me, at least).  It is a crumbly, crispy dough that forms the perfect base for a light fruit tart.  We used pistachio cream, strawberries and apricot glaze.  I loved this dough!  Thirty percent yolks, 70% sugar, 75% butter and a little baking powder combine with pastry flour to make what is, essentially, a crazy-rich sugar cookie.


The Creamy Chocolate Tart with Salted Caramel is a blind-baked chocolate pâte sucrée, filled with a salted caramel sauce and dark chocolate crèmeux, and finished with a black chocolate glaze.  So much goodness in a 6″ tart…

chocolate-pate-sucree chocolate-salted-caramel-tart


And to top it off, my classmates all sang Happy Birthday to me — and the School presented me with this gorgeous Charlotte.  Thanks to everyone at the San Francisco Baking Institute, and all of my classmates.  I couldn’t have had a better day!

  1. Beautiful work. The strawberry with pistachio is a real work of art. How rewarding that class must have been.

  2. Hey Theresa, you’re all RSSed…I’m looking forward to keeping up with you and your culinary adventures!

    Since I’ve been back in the “real” world, haven’t had a hankerin’ for whipping up any of the delectable treats we made (pastry – bleck, cream – bleck, super, eggs, you got it – bleck, bleck). Of course, now that I’m revisiting the class via your blog, I believe there is at least one Salted Caramel Chocolate tart in my near future.

    Awesome photos, delicious commentary. mmm, pastry.

  3. *that would be “sugar” — not “super.”

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