1/2 lb Shortening 1/4 c Butter 1 ts Salt 3 c Flour 1/2 c Cold water Method: Cream shortening and butter. Stir in salt and flour. Cream well. Add water and mix thoroughly. -----
How To make Perfect Pastry's Videos
How to Make the Perfect Shortcrust Pastry | ao.com with Kitchen Aid
Find out how to make the perfect Shortcrust Pastry in this short recipe video. With help from KitchenAid’s home appliances, we’ve mixed up the ideal ingredients, for a tasty dessert to enjoy after your meal. Take a look at some of the fantastic accessories we’ve used to create this treat.
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How to perfect the puff pastry pie top with Jus-Rol
Give your pie a perfect pastry top using this guide! This method can be used on any pie regardless of the filling. Why not give it a bash and make our beef and wild mushroom pie? Check out more baking tips and tricks here:
How To Make Sweet Shortcrust Pastry | Jamie Oliver
Why pay out for shop bought pastry when it’s so easy to make your own? Jamie has a recipe for sweet, crumbly shortcrust pastry that’s so easy even Buddy can make it! It’s perfect for making ahead of time and freezing until you’re ready to fill it with something delicious.
So, you’ve got your sweet shortcrust pastry ready to go better head over here for arguably the best filling ever invented! We give you….Maple..Pecan..Pie…
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Links from the video: Jamie's Bakewell Tart | 5 Things to Do With Eggs | Jamie's Maple Pecan Tart | How to Make A Sponge Cake | Jamie's Fruit Prosecco Jelly |
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Never buy puff pastry again: The easiest puff pastry recipe (ready in one hour)
This is by far the easiest and fastest puff pastry recipe I came across. It take less then a hour to be ready and can be use in all sorts of savory and sweet puff pastry recipes. Get the recipe:
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#puffpastry #frenchcookingacademy ????????INGREDIENTS???????? 75 ml / 2.53 fluid oz water 250 grams / 0.55 pound all purpose flour 200 grams /8.8 oz plain unsalted butter ( has to have at least 82 % fat content) a pinch of salt
For the dough folding: 3 turns is the norm / do more if you like Dimension for the folding of the dough: a rectangle of 45 cm / 17.7 inches long by 15 cm /5.9 inch wide
Cooking Times and temperature: usually 180 degrees Celsius ( 356 Fahrenheit) for 20 to 30 minutes depending on what you use it for and the performance of your oven.
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The cast iron pan I always use:
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Essential utensil set:
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Forged knife set (mercer culinary):
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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:
The best appetizer recipe, with puff pastry, ready in 15 minutes! Perfect for any event.
The best appetizer recipe, with puff pastry, ready in 15 minutes! Perfect for any event.
Ingredients: pastry dough - 500 g (17.64 oz) mustard - 40 g (1.4 oz) ham - 100 g (3.5 oz) pressed cheese - 100 g (3.5 oz) pickled cucumbers - 100 g (3.5 oz) Tray with size 40 X 30 cm (16 in x 12 in) IN THE OVEN 180 °C (356 °F) /25 minutes mayonnaise - 60 g (2 oz) garlic - 2 cloves parsley - 10 g (0.35 oz) lemon juice - 15 ml (1 tbsp) green onion - 10 g (0.35 oz)
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Why Keep Your Pastry Dough Cold
Rough Puff Pastry: 2 1/4 c (315g) AP flour 1 tsp salt 2/3 c (151g) water, cold 8 oz (227g) butter, cold and cubed
1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour. 2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min. 3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min. 4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.