mystery mixture of pate sucree & yeast dough

[schneich]

on a trip trough some liegeois patisseries my executive pastry chef showed me some small

fruit/creme d amande tarteletts. she said the dough used is a mixture of a heavy yeast dough and pate sucree... i certainly have never heard of it..

how is it called, and what is it made of?

maybe someone has a few special recipes ???

cheers

torsten s.

[reenicake]

This might be related to brioche or viennabrod... I know one method of making it is to beat the butter and sugar with eggs and flour (like a pate sucree), then adding a yeast sponge. For viennabrod the mixture has less butter in the first part, then given a roll-in.

Might be similar, could be very different and wrong!