French for a sheet of dough or pastry rolled out to an even thickness (from abaisser, to lower or roll out). In pastry it also means a thin layer of sponge cake used to build layered desserts and entremets.
Example: rolling an abaisse of pâte sucrée to 3 mm to line a tart ring; slicing a génoise into three abaisses for a layer cake.
Chef’s tip: rotate the dough a quarter turn after every few strokes of the rolling pin so it stays round and even.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
