Pâte A Foncer

Pâte a foncer is a dough that is similar to pie dough, pâte sucree, except with the addition of egg yolks and the substitution of milk for the liquid. It has a fine, more extensive texture that makes it easier to mold into a shell or mold. It still has a pretty neutral, not too sweet flavour so it would be good for sweet or savoury applications.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 497

Formula: yields 2 lbs
75% Butter, 11  7/8 oz.
2% Salt, 1.5 t
1.5% Sugar, 1 t
4% Egg yolks, 5/8 oz.
20% Milk, 3  1/8 oz.
100% Pastry flour, 15  3/4 oz.
Total: 202.5%

MOP: Cut-in Method

• Sift dry ingredients into mixing bowl.
• Add butter in chunks, mix with paddle attachment until it is incorporated
• In stages, add liquid and egg. Like pie dough the amount of liquid needed varies on moisture of the flour. You might need more on hand, you might not need all of the milk. Mix to incorporate.
• Refrigerate in a square or rectangle shape for a minimum of one hour to allow gluten to relax before using.