Name: Properly Incorporated Butter
Uploaded: 2007-08-22T04:05:00.000Z
Duration: 1 min 4 s
Channel: America's Test Kitchen
Description: The food processor does only part of the work. We also use a French technique called fraisage to create really flaky dough.

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<p>The food processor does only part of the work. We also use a French technique called fraisage to create really flaky dough.</p>

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