Mixing methods used when making french pastry

Mixing methods used in French pastry

Methods used when making pies and tarts

Emulsion or creaming method

  1. Sift four and make a well.
  2. Soften the fat and put it in middle of well.
  3. Add sugar.
  4. Combine sugar properly with the fat.
  5. Add eggs to the fat and sugar.
  6. Using the fingertips, pinch and work the sugar, butter and egg together until well blended.
  7. Using two hands, gradually work in all the flour to bind the mixture together.
  8. Smear (fraiser) until smooth, to ensure all ingredients are thoroughly mixed and wrap the dough.

Sablage method

  1. Sift flour.
  2. Cut fat into chunks.
  3. Rub fat into flour until a sand-like texture is achieved.
  4. Make a well.
  5. Mix salt and sugar into water add to the well.
  6. Add as much water as necessary.
  7. Smear (fraiser) to ensure ingredients are thoroughly mixed.
  8. Cover the dough.

TIP: For recipes that require Sablage, it would be best to have the flour stored in the freezer and the butter stored in the fridge over night. Water should be ice water cold. A coarse sablage will give a flakier finished product in relation to a fine sablage.

NOTE: In the video below, the sugar (as specified in the cinnamon rolls recipe) is added before you begin the Sablage. Only steps 1 - 3 are shown  (making cinnamon rolls). All steps of sablage will be shown on another video.


Fraisage is a technique used to blend ingredients together when you want minimal gluten development. Fraisage is synonymous to smear. Fraisage method is used when you want to avoid overheating the dough, which in turn will develop the gluten. You will understand better once you watch the video below.

Methods used when making cookies

Creaming method

  • Soften the butter using mixer.
  • Add sugar and cream the mixture.
  • Add the cream with the eggs in batches until fully incorporated.
  • As a last step, add the flour all at once and beat just enough to bind the ingredients together.

Methods used when making airy batters

Biscuit cuillere method

  • Beat the eggs and sugar to ribbon stage.
  • Beat egg whites and sugar to stiff peak.
  • Fold in the sifted flour and the egg whites, alternating between the two, and finish by adding the egg whites at the very end to maximize volume.


  • Beat the eggs and sugar to ribbon stage.
  • Beat egg whites and sugar to stiff peak.
  • fold in a bit of the egg whites just to lighten the mixture.
  • Fold in remaining eggs whites all at once or in a few batches.
  • Gently fold in the flour in 2-3 batches.

Methods used when making muffins

Muffin method

The usual method for making muffins involves mixing together all dry ingredients and then combining all liquid ingredients (including fats; melted butter or oil). Mix just enough so that the dry ingredients are incorporated. Do NOT overmix, so as to not develop the gluten.  

Miscellaneous techniques

 Warm method

If you encounter this term (warm method) in a recipe, it simply means to gently stir the eggs with the sugar over a bain marie just until the sugar dissolves.

 Cold method

If you encounter this term (cold method) in a recipe, it simply means to beat the eggs with the sugar to thick ribbon stage. Then fold in the sifted flour, and then fold in the French meringue.

Quick bread mixing method

The quick bread mixing method is a method of mixing ingredients where the wet ingredients are folded into the dry ingredients very gently using a spatula. The ingredients are mixed just enough to combine. Over mixing will develop the gluten too much which in turn results in a tough and flat final product.

Proper folding technique for delicate recipes

When you are working with delicate mixtures in which other light mixtures need to be incorporated, the technique is very important. If you over mix you will lose volume, while if you undermix, you will see streaks from the various mixtures. Watch our video below to master the folding technique.

 For more tips and tricks on folding technique used in pastry please follow this link. 

Pastry accessories for sale by OnlinePastryTrainingSchool.com

We are the first Canadian supplier of the LM25 electric food spray gun, an indispensable item for any pastry shop.

Model no: LM25


Electric Food Spray Gun model LM25

IMPORTANT: The shipping cost for within Canada is set to $50. If the shipping cost to your area is more than $50 (according to your address) we will contact you by email to pay the difference. Once we receive your payment (using one or more of the Paypal buttons below), your package will be released.

Additional shipping charges apply for orders outside of Canada.


Mini compressor air brushing kits for cake decorating


Mini-compressor air brushing kits for cake decorating
No. Item's name Image Price


Shipping and handling costs
















back to top


Free pastry training videos

Pastry training course outline

Units of measure

Brix / Baumé conversion table

Pastry name translations

Pastry terminology

Pastry FAQs page

Other pastry topics