We’re doing a deep dive into three classic French tart doughs—pâte brisée, pâte sablée, and pâte sucrée— discovering how small shifts in ingredients and technique create entirely different textures, from flaky to sandy to crisp. In this Baking School In-Depth class, we’re decoding dough from the inside out. You’ll learn why cold butter makes for flake, why confectioners’ sugar changes the crumb, and how emulsification, gluten control, and temperature all shape your final tart shell. We’ll walk t

37 reactions · 3 comments | ✨ Saint-Honoré ✨ A true French classic reimagined in individual form. Crisp pâte sablée, delicate choux pastry filled with pastry cream, a touch of caramel, and a swirl of light chantilly on top. Elegant, balanced, and made entirely by hand at L’atelier Whakatane.  Treat yourself to a little piece of Paris. 縷 #frenchpastry #artisanbakery #whakatane #latelierwhakatane | latelierwhakatane | Facebook

Pate sablée: 120g beurre 75g sucre glace Un oeuf 1cas beurre d’amande 230g farine Colis de fraise 200g fraises 100g sucre Jus de citron (1/2) Crème pâtissière: 3 jaunes d’œuf 45g sucre 30g maizina 500ml lait Vanille Panna cotta 500g crème liquide (ou lait) 80g sucre 4 feuilles gélatine #fraise #strawberry #patisserie #pastry #dessert #food #chocolat #instafood #yummy #fraises #framboise #gourmandise #cake #foodporn #gateau #homemade #love #tarte #vanille #faitmaison #fraisier #p #fruit #paris #f