Thomas Keller and Sebastien Rouxel

My mom, Betty Keller, was a creature of habit. She worked very hard at her job managing restaurants while raising five boys and a daughter as a single mother. She loved to have cookies on hand at the end of the day, and she especially loved the Keebler pecan sandie. It was part of my childhood, and it's a flavor combination, vanilla and pecan, that I associate with her. It was an adult cookie to me. There was always a bag of them in the cupboard.

[More from Bouchon Bakery: The Butter Continuum and Pâte Brisée]

Chilled

Our pâte brisée--butter, salt, and a little water to bring it all together--is as traditional as a crust gets. Sebastien likes to add a bit of milk and egg to many of his doughs, for richness and binding power, but this pâte brisée reflects my enduring respect for classical technique. It's something every cook should master--it's so easy and so versatile. Pâte brisée is used for savory tarts, such as quiches, and for very sweet tarts.