BASIC PASTRY RECIPES and MORE
You will find in this page several basic pastry recipes, sugary sauces and more basics
PASTRY KEYS :
Extracts from Joel Robuchon cooking recipes - "ma cuisine pour vous" by P.Wells 1986
The keys to successful pastry are simple.
All ingredients should be at the same temperature, preferably room temperature (so that one ingredient does not shock another)
The butter should be well aerated (the food processor is ideal for this) so that the resulting pastry is very crusty.
Don't overwork the dough after the flour has been added or it will result a tough pastry and risks shrinkage.
Prick thoroughly the pastry after being place in the tart tin.
Allow the dough to hang over the edges of the tin a bit. Set the filled tart tin on a baking sheet in the oven, and once the dough is set - after about 5 minutes' baking, trim the pastry with a knife to form a neat attractive shell
PASTRY KEYS :
Extracts from Joel Robuchon cooking recipes - "ma cuisine pour vous" by P.Wells 1986
The keys to successful pastry are simple.
All ingredients should be at the same temperature, preferably room temperature (so that one ingredient does not shock another)
The butter should be well aerated (the food processor is ideal for this) so that the resulting pastry is very crusty.
Don't overwork the dough after the flour has been added or it will result a tough pastry and risks shrinkage.
Prick thoroughly the pastry after being place in the tart tin.
Allow the dough to hang over the edges of the tin a bit. Set the filled tart tin on a baking sheet in the oven, and once the dough is set - after about 5 minutes' baking, trim the pastry with a knife to form a neat attractive shell
SWEET PASTRY
This dough is generally prepared in batches five times this size so you can keep the remaining four in the freezer and use it later.
The dough for a single pastry shell can easily be prepared in a food processor. If you are in a hurry, chill the pastry in the freezer for
20 minutes rather than in the refrigerator for the allotted hour's time
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or your elbow oil ( as we said in french for doing it with your hand and will power :)
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
1 moist vanilla bean
4 tablespoons unsalted butter, softened
1/2 cup of caster sugar, sifted
2 large egg yolks, at room temperature
1 cup + 2 tablespoons all- purpose flour, sifted
Pinch of fine sea salt
Unsalted butter, softened, for the pan.
Technique :
Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds and place them in the bowl of a food processor,(the pod can be used to prepare vanilla sugar, recipe somewhere in this page:)
Add the butter to the food processor and mix until very light, smooth and well aerated. Add the sugar and process until thoroughly blended. The mixture should have the consistency of a thick frosting. Add the egg yolks and process to blend. Add 1 cup of the flour and the salt, and process just until the flour is incorporated. If the dough is exceptionally sticky, add the remaining 2 tablespoons flour and quickly process again.The dough should not form a ball. Do not over process.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. Place a large piece of waxed paper on a flat surface. Place the dough on the waxed paper, and carefully roll it out to form an 22 cm /11inch circle. Invert the dough (dough side down, paper side up) into the prepared tart pan.Peel away and discard the waxed paper. Without stretching the dough, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C
Remove the tart shell from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 15 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 15 minutes more, for a total of about 35 minutes. Watch the pastry carefully.
Cool for at least 10 minutes ( or up to several hours) before filling.
This dough is generally prepared in batches five times this size so you can keep the remaining four in the freezer and use it later.
The dough for a single pastry shell can easily be prepared in a food processor. If you are in a hurry, chill the pastry in the freezer for
20 minutes rather than in the refrigerator for the allotted hour's time
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or your elbow oil ( as we said in french for doing it with your hand and will power :)
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
1 moist vanilla bean
4 tablespoons unsalted butter, softened
1/2 cup of caster sugar, sifted
2 large egg yolks, at room temperature
1 cup + 2 tablespoons all- purpose flour, sifted
Pinch of fine sea salt
Unsalted butter, softened, for the pan.
Technique :
Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds and place them in the bowl of a food processor,(the pod can be used to prepare vanilla sugar, recipe somewhere in this page:)
Add the butter to the food processor and mix until very light, smooth and well aerated. Add the sugar and process until thoroughly blended. The mixture should have the consistency of a thick frosting. Add the egg yolks and process to blend. Add 1 cup of the flour and the salt, and process just until the flour is incorporated. If the dough is exceptionally sticky, add the remaining 2 tablespoons flour and quickly process again.The dough should not form a ball. Do not over process.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. Place a large piece of waxed paper on a flat surface. Place the dough on the waxed paper, and carefully roll it out to form an 22 cm /11inch circle. Invert the dough (dough side down, paper side up) into the prepared tart pan.Peel away and discard the waxed paper. Without stretching the dough, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C
Remove the tart shell from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 15 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 15 minutes more, for a total of about 35 minutes. Watch the pastry carefully.
Cool for at least 10 minutes ( or up to several hours) before filling.
FLAKY PASTRY (Shortcrust Pastry) for both sweet and savory pastries.
Pate brisee
As will all pastry, you must work quickly so the gluten in the flour has little chance to develop.
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or own muscles
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
9 tablespoons, unsalted butter, softened.
1 small egg, lightly beaten at room temperature
3 to 4 tablespoons water, at room temperature
Several grains of salt
2 cups all-purpose flour, sifted
1 teaspoon unsalted butter, softened for the pan
Technique :
Add the butter to the food processor and mix until very light, smooth and well aerated. Add the egg and process until thoroughly blended. The mixture should have the consistency of a thick frosting. Add the water and process to blend. Add 2 tablespoons of the flour and the salt, and process just until the flour is incorporated. If the dough is exceptionally sticky, add the remaining 2 tablespoons flour and quickly process again.The dough should not form a ball. Do not over process.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. On a lightly floured surface, carefully roll dough out to form an 22 cm /11inch circle. Transfer the dough to the prepared tart pan, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C/375F
Remove the prepared pan from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 9/11 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 21 minutes more, for a total of about 35 minutes. Watch the pastry carefully because, depending of your oven good behaviour, it may brown unevenly and quickly.
Cool for at least 10 minutes ( or up to several hours) before filling.
Pate brisee
As will all pastry, you must work quickly so the gluten in the flour has little chance to develop.
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or own muscles
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
9 tablespoons, unsalted butter, softened.
1 small egg, lightly beaten at room temperature
3 to 4 tablespoons water, at room temperature
Several grains of salt
2 cups all-purpose flour, sifted
1 teaspoon unsalted butter, softened for the pan
Technique :
Add the butter to the food processor and mix until very light, smooth and well aerated. Add the egg and process until thoroughly blended. The mixture should have the consistency of a thick frosting. Add the water and process to blend. Add 2 tablespoons of the flour and the salt, and process just until the flour is incorporated. If the dough is exceptionally sticky, add the remaining 2 tablespoons flour and quickly process again.The dough should not form a ball. Do not over process.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. On a lightly floured surface, carefully roll dough out to form an 22 cm /11inch circle. Transfer the dough to the prepared tart pan, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C/375F
Remove the prepared pan from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 9/11 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 21 minutes more, for a total of about 35 minutes. Watch the pastry carefully because, depending of your oven good behaviour, it may brown unevenly and quickly.
Cool for at least 10 minutes ( or up to several hours) before filling.
SHORTBREAD PASTRY
Pate sablee
I'm found of this shortbread pastry and this recipe from Joel Robuchon flecked with vanilla seeds and enriched with egg and almonds is DELICIOUS !!
The same dough may be used to prepare shortbread cookies , simply roll out the dough, shape with cookie cutters and bake.
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or own muscles
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
1 moist vanilla bean
5 tablespoons, unsalted butter, softened.
1 large egg yolk, at room temperature
2 tablespoons finely ground blanched almonds, at room temperature
Several grains of salt
3/4 cups all-purpose flour, sifted
1/2 cup caster sugar, sifted
1 teaspoon unsalted butter, softened for the pan
Technique :
Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds and place them in the bowl , add the egg yolk, stir to blend, set aside.
In a food processor combine the almonds and sugar and process until blended. Add the flour and salt, process until thoroughly blended.
Add the butter and process just until the mixture resembles coarse crumbs, about 10 seconds. Add the egg yolk and vanilla seeds and turn the machine on and off just until the dough begins to hold together, about 10 times.
The dough should not form a ball. Do not overprocess.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. On a lightly floured surface, carefully roll it out to form an 22 cm /11inch circle. Transfer it to the prepared tart pan. Without stretching the dough, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C/375F
Remove the tart shell from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 9 to 11 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 20 minutes more, for a total of about 35 minutes. Watch the pastry carefully.
Cool for at least 10 minutes ( or up to several hours) before filling.
Pate sablee
I'm found of this shortbread pastry and this recipe from Joel Robuchon flecked with vanilla seeds and enriched with egg and almonds is DELICIOUS !!
The same dough may be used to prepare shortbread cookies , simply roll out the dough, shape with cookie cutters and bake.
Equipment :
Electric mixer such as KitchenAid or Kenwood or your own machine or own muscles
20cm - 9 inch tin tart pan with removable bottom if possible.
Ingredients :
1 moist vanilla bean
5 tablespoons, unsalted butter, softened.
1 large egg yolk, at room temperature
2 tablespoons finely ground blanched almonds, at room temperature
Several grains of salt
3/4 cups all-purpose flour, sifted
1/2 cup caster sugar, sifted
1 teaspoon unsalted butter, softened for the pan
Technique :
Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds and place them in the bowl , add the egg yolk, stir to blend, set aside.
In a food processor combine the almonds and sugar and process until blended. Add the flour and salt, process until thoroughly blended.
Add the butter and process just until the mixture resembles coarse crumbs, about 10 seconds. Add the egg yolk and vanilla seeds and turn the machine on and off just until the dough begins to hold together, about 10 times.
The dough should not form a ball. Do not overprocess.
With a pastry scraper, transfer the dough to a sheet of waxed paper. With your hands, gently form the dough into a ball and flatten it into a circle. Wrap and refrigerate for at least 1hour, or up to 24hours.
To line a tart pan : Butter the bottom and sides of the tart pan and set aside. On a lightly floured surface, carefully roll it out to form an 22 cm /11inch circle. Transfer it to the prepared tart pan. Without stretching the dough, lift it up at the edges so that it naturally falls into the rim of the pan. With your fingertips, very delicately coax the dough into the rim. There should be a generous 1cm overhang, allow it to drape naturally over the edge of the pan. Generously prick the dough lining the bottom of the tart pan and refrigerate for at least 1hour or wrap loosely in aluminium foil and refrigerate for up to 24hours.
Preheat the oven to 200C/375F
Remove the tart shell from the refrigerator. Unwrap and place it on a baking sheet. ( for tart pans do not ignore this step or you will end up with burnt bits of pastry on your oven floor.) Place the baking sheet in the center of the oven.
For a partially baked shell : Bake just until the pastry begins to firm up, about 5 minutes. Remove the shell from the oven and with a large sharp knife, carefully trim off and discard the overhanging pastry to create a smooth, well-trimmed shell. Return it to the oven and bake until the pastry is brown around the edges, about 9 to 11 minutes more. Cool for at least 10 minutes ( or up to several hours) before filling.
For a fully baked shell : Bake 20 minutes more, for a total of about 35 minutes. Watch the pastry carefully.
Cool for at least 10 minutes ( or up to several hours) before filling.
VANILLA SUGAR
Vanilla sugar is an expensive ingredient to buy and it is so simple to prepare, as well you are then sure that you have a real vanilla sugar.
Note that the pods of vanilla bean do not have much flavor on their own, but they infuse the sugar with a rich vanilla scent and flavour.
1 moist vanilla bean for 1 cup of sugar
3 moist vanilla beans for 3 cup of sugar
500 moist vanilla beans for 500 cup of sugar, etc...
Flatten the beans and can cut them in half lengthwise.
With a spoon or knife, scrape out the seeds and place them in a small bowl, set aside and reserve them for another interesting use.
Combine the pods and sugar in a jar.
Cover securely and store for several weeks to scent and flavor the sugar.
Use in place of regular sugar when preparing desserts or use it in black cafe, it will enrich the cafe scent.
Vanilla sugar is an expensive ingredient to buy and it is so simple to prepare, as well you are then sure that you have a real vanilla sugar.
Note that the pods of vanilla bean do not have much flavor on their own, but they infuse the sugar with a rich vanilla scent and flavour.
1 moist vanilla bean for 1 cup of sugar
3 moist vanilla beans for 3 cup of sugar
500 moist vanilla beans for 500 cup of sugar, etc...
Flatten the beans and can cut them in half lengthwise.
With a spoon or knife, scrape out the seeds and place them in a small bowl, set aside and reserve them for another interesting use.
Combine the pods and sugar in a jar.
Cover securely and store for several weeks to scent and flavor the sugar.
Use in place of regular sugar when preparing desserts or use it in black cafe, it will enrich the cafe scent.