What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more flaky, and sablee a bit more 'sandy'.
I thought it could be either the method of adding butter or the use of yolks vs whole eggs, but I've found conflicting recipes on google, some suggesting that sucree needs creaming and others suggesting that sablee does, or others suggesting both. Same with yolks. I thought it might also be sifting the dry ingredients, but that doesn't seem consistent either.
What is the difference and how do the ingredients and process cause it?