How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
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Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Pâte Sucrée (Sweet Dough) Recipe - CookingWithAlia - Episode 228
How to make Pâte Sucrée (sweet dough) used in many types of pies, especially the ones with a filling that does not required cooking such as custard, cream, etc.
Written recipe:
Ingredients:
4 oz (113 grams) butter (softened)
2/3 cups (80 grams) powdered sugar
1 oz (25 grams) almond powder
A pinch of salt
1 teaspoon vanilla extract
1 large egg
1 1/2 cups (200 grams) all-purpose flour
Extra flour for rolling the dough
How to Make the Ultimate Pâté en Croûte
Pâté en croûte is a pâté or terrine wrapped in a pastry crust. Sounds simple, right? And yet it’s the pinnacle of the charcutier’s craft. Few preparations have as many different components, and to make a decent pâté en croûte, you need to get every last detail right. For the most beautiful (and delicious) versions of the dish, every element has to be executed near perfectly. That’s why we recruited Kevin Smith of Seattle’s Butcher & Cleaver to show us how to make his award-winning pâté en croûte—a labor-intensive process that takes at least 4 days. The mosaic-like pâté en croûte—beautifully seasoned and spiced pâté dotted with foie gras, boozy prunes, pistachios, and boudin noir, enveloped in a seamless buttery pastry crust—is a work of art. #beastandcleaver #pateencroute #charcuterie
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Recipe:
Pâté en Croûte:
[Time codes]
0:00 - What Is Pâté en Croûte?
1:12 - How to Make Pork Farce
4:23 - How to Make Boudin Noir
6:07 - How to Make Aspic
9:35 - How to Make the Pastry for Pâté en Croûte
16:07 - How to Make the Decorative Pastry Pieces
18:41 - How to Make and Apply the Tuile Paste
22:28 - How to Make Two Types of Egg Washes
23:33 - How to Assemble Pâté en Croûte
32:37 - How to Bake Pâté en Croûte
34:50 - How to Cool and Add Aspic to Pâté en Croûte
37:27 - How to Use a Blowtorch to Unmold Pâté en Croûte
39:05 - The Big Reveal: Cut and Serve
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SWEET PASTRY CRUST RECIPE FOR TARTS: Learn easily how to make pâte sucrée!
Professional Pastry Chef Lindsey Farr shows us how to make sweet crust pastry with this easy tart dough recipe. This pate sucree recipe is foolproof, simple, delicious...and extremely useful as an easy tart dough, a pie crust, or even a cookie. This pate sucree pastry is good to freeze and have around whenever a tart situation arises. Yes, you can use this pate sucree recipe for mini tarts, it’s a flexible sweet pastry dough for a perfectly sweet pastry crust.
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Chapters:
00:00 Intro to Pâte Sucrée
00:26 Soften your butter
00:57 Cream butter and sugar
01:48 Add our eggs one at a time
03:08 Add our flour and salt
04:13 We’ve got sucrée!
04:39 Handle with care
05:14 Take sucrée out and divide it
05:35 Wrap with cling wrap and chill
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Learn easily how to make pâte sucrée with this sweet pastry crust recipe for tarts! It’s simple to make pate sucree with this pâte sucrée recipe for a pate sucree tart shell. This great how to basic is an exceptional sweet pastry dough recipe, and can even be how to make pie crust in place of a pie crust recipe.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
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:
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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.
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Pâte Sucrée - Sweet Shortcrust Pastry | Chef-Development
Pâte Sucrée - Sweet Shortcrust Pastry | Chef-Development
Find The Full Recipe Here; chef-development.com/pate-sucree
WATCH THE LATEST VIDEO | JAPANESE MILK BREAD :
Problems with pastry? Well struggle no more! This recipe for the classic pâte sucrée, (or sweet shortcrust pastry) will guide you through step by step.
We'll even show you exactly how to use it! Lining a pastry tin can be daunting, but well show you that it needn't be. Follow our step by step guide and you be a pastry pro in no time!
Perfect for any decadent tart you wish to treat yourself to! We recommend our Cherry Bakewell just to get you started!
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