a flour mixture stiff enough to knead or roll

dough used for very light flaky rich pastries

a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères; it contains only butter, water, flour, and eggs.

a type of pastry often used for the base of a tart, quiche or pie.