Patisserie – A pâtisserie is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food. (Wikipedia).
I am looking at a copy of the above book and recipes and thinking about our class readings and grains. “All purpose flour” is called for in all of the book’s recipes for pie crust, sugar crust pastry, sweet crust pastry, puff pastry, brioche dough, baba dough, croissant dough, coux pastry, genoese sponge and lady finger recipes. I am reflecting on now how I select the flour I choose to use when I try a recipe such as these and how it makes a difference.