Which cooking technique is closely related to the idea of 'smearing' in pastry?

The technique referred to as 'smearing' in pastry is closely associated with making a friasier. This method involves spreading and incorporating butter into flour in a way that creates a specific texture in the dough. During the friasier process, the butter is softened and then smeared over the flour, which allows for the development of a light and flaky texture in the final pastry. This technique is particularly beneficial for making certain types of pastries, as it helps evenly distribute fat throughout the flour, which is essential for achieving the desired consistency and structure in the baked product.

While whipping, chilling, and folding are all important techniques in pastry-making, they do not specifically relate to the concept of smearing as it is executed in the friasier method. Whipping is typically associated with incorporating air into ingredients, chilling helps to firm up doughs or fats, and folding is a gentle technique used to combine ingredients without deflating air. None of these techniques capture the essence of the smearing involved in the friasier process, which uniquely contributes to the pastry's texture.