Pâte

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The French term for use in describing or referencing a batter, a dough, a type of pastry, a pastry paste, or the meat (paste) of cheese.

When used to reference batter, the term may be used to describe Pâte à Choux, which is a light pastry batter formed into a pastry shell, shaped for holding sweet fillings. The term Pâte used to describe a dough may be applied to Pâte Sucrée, a sweet, flaky, short pastry dough that is similar to Pâte Brisée but with more sugar and egg yolks added as ingredients. Reference to this type of Pâte often describes dough used to make dessert tarts and shell pastries.

The use of Pâte to describe a type of pastry can be applied to the French dessert referred to as Pâte Brisée. Made with a small amount of sugar and a large amount of butter, the dough of this short crust pastry bakes into a crumbly consistency that is not flaky or very sweet, but rich and buttery. It is used for making pastry shells that will be filled with sweet fillings or heavier fillings such as savory meat and cheese ingredients. When used to describe a paste, Pâte may be used to refer to the fillings for cream puff pastries, eclairs, tarts, pies, or appetizer shells. A French word that looks very similar to Pâte is Pâté, which differs only with the use of an accent character over the "e" in the word. This spelling of Pâté is used to describe a French "charcuterie' which are pastes made of ground meat shaped into loaves, round cylinders or flat cakes that may be produced as firm or spreadable Pâté paste to be served hot or cold.

USDA Nutrition Facts

Serving Size1 tbsp
Calories462
Protein11g
Total Fat43g
Total Carbohydrates4g
Dietary Fiber0g
Potassium138mg
Sodium697mg
Cholesterol150mg
Serving Size1 serving 2 oz
Calories327
Protein11g
Total Fat28g
Total Carbohydrates6g
Potassium138mg
Sodium807mg
Cholesterol105mg
Serving Size1 tbsp
Calories201
Protein13g
Total Fat13g
Total Carbohydrates6g
Dietary Fiber0g
Sugars0g
Potassium95mg
Sodium386mg
Cholesterol391mg

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