Pastry Fat Temperature Mechanics

Shortcrust (pâte brisée) and choux, two pastries that treat fat in opposite ways, made with cultured butter blended with rendered leaf lard. Shortcrust keeps the fat solid until the oven, while choux melts it into boiling water first and cools the paste before the egg goes in, and it credits lard's large crystals with flaky gaps that butter cannot leave. As a temperature guide it has a serious gap: most melting points and critical temperatures dropped out, including the whole temperature column of its choux table.