Pastry (pâte), like stock and sauce, is another of those basics of French cooking. The pastry chef, pâtissier, must be specially trained to work with temperamental doughs and sweets; and the pastry making takes place in an entirely separate area of a restaurant kitchen. Pâte à choux, cream-puff pastry made from a mix of hot water, flour, and butter to which beaten eggs are added; pâte brisée, a rich flaky dough for quiches; pâte sucrée, a sweet, rich pastry for tarts and filled cookies; pâte feuilletée (puff pastry), buttery, delicate, and many-layered -- these are but a few of the elemental doughs used in French pastry-making. And they`re not just for dessert. Pastry doughs are used in countless savory recipes: to wrap a pâté or cover a stew, as a quiche shell or for vol-au-vent (a puff pastry shell filled with a cream-sauce based mixture of chicken, fish, meat or vegetables). Final courses that use the work of the pastry chef (pâtissier) include tarts such as lemon, fig, pear, and apple; crêpes; custards; cakes; stewed fruits; soufflés; mousses; puddings; and ices.