Types of pasta: brisée, sablée, sucrée
Types of pasta brisee sablee sucree

Types of pasta: brisée, sablée, sucrée

I once heard a confectioner say that there are so many pates [massas] in the world how much sauces [molhos]. No, don’t call me cool because I want to use the French names and don’t even tell me that I don’t value our Brazilian Brazil. I use a universal kitchen language, so half a word is enough!
Today I came here to talk a little about the pâtes d’office, or better translating, the basic pastries of French confectionery. That they are the rotten masses of the life of every housewife.
These pastas are the basis for both pies and petit fours, or cookies. [Como queira!] – and in confectionery, we basically use three formulations:

They basically differ in the amount of sugar and eggs and the choice of one will depend on the expected result and the type of production. That is, if your filling is very sweet, to balance the flavors of your pie, you need to choose a neutral dough, if your filling is neutral, and even acidic, like lemon pie, you, on the contrary, I would need to choose a sweeter dough.

THE Pâte Brisée is a dough that does not contain sugar and can be used for both savory and sweet fillings. It is the famous quiche pastry, or savory pie. Or rather, the well-known Rotten Pasta!
Your basic recipe takes:

  • 200 grams of BUTTER WITHOUT SALT
  • 1 pinch of REFINED SALT
  • 50 ml of COLD WATER
  • 250 grams of WHEAT FLOUR

The sablée and the sucrée are more specific pastries for confectionery, and will differ in the amount of sugar.
As the name says, the sucrée it is a sweet pastry with a high percentage of sugar. THE sablée, although it contains sugar, it is softer, accepting, for example, sweeter fillings. The stability of the two does not differ much, as both receive the same amount of flour and butter.




Wheat flour



Refined sugar



Butter without salt






PÂTE SUCRÉE – CLICK HERE to check the recipe
Another ingredient that can sometimes appear in recipes that surround our world is chemical yeast. It is not necessary, but when it appears in the recipe it has the function of adjusting any preparation error that may occur: for example, the excessive development of the gluten network that makes the dough hard.
The role of yeast, inside the oven and through the formed gases, is to make the dough more aerated and consequently lighter. So if overused, all we’ll have is a pâte betron, a mass of its own characteristics:

  • 250 grams of SUGAR
  • 6 GEMS
  • 290 grams of BUTTER WITHOUT SALT
  • 390 grams of WHEAT FLOUR
  • 15 grams of CHEMICAL Yeast
  • Pinch of Salt

For any of these masses to function properly, some precautions need to be taken, such as:

  1. Do not mix the ingredients in excess;
  2. Always use cold or iced butter, never in ointment or softened, as this will cause your gluten to be hydrated very quickly and consequently your dough will be elastic and will retract;
  3. Let the dough rest in the refrigerator for at least 30 minutes before using [lembra? – para relaxar o glúten]
  4. Always work with frozen dough [em temperaturas baixas o glúten se desenvolve menos. Ah o glúten….]
  5. Roll out the dough on a floured surface or between plastics to prevent it from sticking;
  6. Open the dough in uniform thickness so that the baking is the same. Here it is not worth thinking about the wife who likes crispy edges and the son who likes thicker edges, hoping to serve everyone in one pie!
  7. Always bake in a hot oven [180 °C].

Within all these precautions, the methods, more basic than the masses themselves, are just two: sablage and cremage.

  • THE sablage, used for example for pâte brisée, it is a mixture of flour and butter, until it forms a wet sand and finally the liquids, that is, the egg.
  • THE cremage we use for, for example, the pâte sablée and sucrée, in which we beat the butter with the sugar until it forms a cream, add the eggs and finish with the flour, without mixing too much.


PÂTE SABLÉE – CLICK HERE to check the recipe
But then you must be thinking: ok, I understand everything. I’ve read the post about fats and their importance in pasta [se você não leu, clique aqui], I understood that the flour contains gluten that cannot be developed, I read all the steps to produce a dough. But what about the egg? Do I use egg or water?
Ah dear ones, the egg! It’s a chat for our next conversation!
Up until!

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