How To make Lemon Chicken In Pastry Shells's Videos
Easy and tasty handmade shortcrust (pastry chef recipe)
if you are looking at making a handmade shortcrust pastry that is easy and tasty in a minimum amount of time, then give this recipe a go. This shortcrust pastry can be used for savory or sweet preparation.Get the recipe:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS: ???? SUBSCRIBE TO MY CHANNEL: ???? JOIN OUR NEWSLETTER►
Written recipe:
????????INGREDIENTS???????? 250 grams/ 8.8 oz plain flour 180 grams /6.3 oz plain butter 1 egg yolk ( from a medium size egg) 50 ml /1.7 fluid oz whole milk 1 or 2 pinch of salt ( for as savory shortcrust) 1 teaspoon of fine white sugar (if making a sweet tart)
Cooking time will vary depending on how you use the pastry ( uncooked or blind baked) and what size of tart pan you use. As a rough guide a garnished savory tart made in a 24 cm pan should take anywhere between 25 to 45 minutes to cook depending on the temperature used . So cooking times can vary, the higher the temperature the shorter the cooking times.
Tips: Milk bring a softness to the crust but if you prefer a dough that it harder and crispier then replace the milk by water.
Note: if the dough is very slightly wet at the end when gathering the dough in a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before doing the kneading.
********************************************************************************** Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
****************************************************** The Mauviel pan I use plus good copper models:
******************************************************* Great all around cutting board (polypropylene): Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: How to cook pastry: *************************************************** For people wanting to learn technique like in culinary school: The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Making Puff Pastry Cups
Here is s short video from the William Miller House in Richmond Virginia on how we make those pastry cups filled with yummy stuff for breakfast.
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Ingredients: puff pastry: 400 g (14 oz) tomato paste: 60 g (2.1 oz) oregano: 10 g (0.4 oz) parmesan: 100 g (3.5 oz) pepperoni salami: 150 g (5.3 oz) mozzarella: 200 g (7.1 oz) eggs: 1 pc
Sauce: garlic: 3 pc olive oil: 15 ml (0.5 fl oz) salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) mayonnaise: 100 g (3.5 oz) lemon: 1 pc salt: 10 g (0.4 oz)
Follow us on: Youtube: Facebook: Instagram:
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE: Cream Cheese Filling
INGREDIENTS 1 8-ounce block cream cheese ¼ cup granulated sugar ½ teaspoon vanilla extract
PREPARATION In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Taking one of the squares, fold one of the edges to the opposite edge. Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 4 equal squares. Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries. Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center. Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission