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Article: Secrets of a Master Baker // Pie Crust Takes Light Touch
- Article from:
- Chicago Sun-Times
- Article date:
- July 29, 1993
- Author:
CopyrightCopyright 1993 Chicago Sun-Times. (Hide copyright information)
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Home cooks may sweat and swear over dough that tears or toughens,
but Michel Tournier, head pastry instructor at the Culinary School of
Kendall College in Evanston, can whip out a flawless tart shell in
minutes.
So we asked him to demonstrate how to make a first-rate tart
shell or pie crust. Both are made on the same principle, he said:
Fat and liquid are worked into the dry ingredients, then the mixture
is chilled, rolled and baked.
The difference between the two pastries lies in the ingredients.
In pate sucree (a short - which means containing a high proportion of
fat to flour - and sweet dough used for tarts), butter and egg create
a rich, tender "cavity to put filling in," Tournier ...