How To make Sweet Pastry
1 1/4 c Flour
1/4 c Sugar
granulated
3 1/2 oz Butter :
unsalted
-well chilled 1 t Lemon zest -- opt
1 Egg
can use 7 Tbsp of butter This pastry is very sticky because of the high fat content, best made in the food processor. Roll the chilled pieces of butter in the flour to help reduce the stickiness. Roll it out on two pieces of Saran wrap, lift the wrap to transfer in the flan pan and peel off. This pastry is forgiving (can be patched) and is important for Lemon Tart as a flavour contrast. Put flour and sugar in food processor bowl and pulse 1-2 times to aerate. Roll cubes off butter in flour
and distribute over flour & sugar in work bowl. Process briefly till mixture reassembles fine meal. Drop egg down chute while processor is going. Process briefly till egg is incorporated. Turn on on Saran Wrap covered surface and form into ball. Refrigerate for at least an hour. Roll out on Saran Wrap covered surface. (You may add extra flour although it will toughen it slightly.) Roll to thickness 1/8" and 3" larger in diameter than flan tin. Transfer carefully, trim edges and put in fridge for at least an hour. Preheat oven to 375F oven. When it is at the right temperature, put pastry lined tin in centre and bake 15 minutes. If browning too much, turn oven down to
325F. Remove form oven and allow to cool before
removing from oven.
How To make Sweet Pastry's Videos
I cook this with my eyes closed! A quick and easy dessert, made of puff pastry
I cook this with my eyes closed! A quick and easy dessert, made of puff pastry
Ingredients:
puff pastry - 400 g (14 oz)
nutella - 50 g (1.76 oz)
ground peanuts - 70 g (2.47 oz)
eggs - 1 piece
sugar - 30 g (1 oz)
IN THE OVEN 175 °C (350 °F)/20 minutes
Tray size 35 X 42 cm (14 x 16.6 in)
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Sweet shortcrust pastry ( pasta frolla ) recipe
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A simple recipe that should be in any baker's repertoire. Make the perfect tart with this shortcrust pastry recipe from GialloZafferano, Italy's most famous food website.
Find this and many more recipes on the Giallozafferano App in English
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Hi GialloZafferano viewers and welcome to our kitchen. I'm Sonia and today we'll be preparing a classic base recipe -- pastry dough perfect for making great pies. Let's see what ingredients we'll need:
• 1 ½ cups of powdered sugar
• 4 cups of flour
• A pinch of salt • Grated zest of one lemon
• Four eggs -- we'll be using only the yolks
• 2 ¼ sticks of cold butter cut into cubes.
Let's begin making our pastry crust!
Let's start by putting the flour into a food processor. Then add a pinch of salt, and the butter. Be sure it's very cold! Close the processor and whiz everything together until it resembles a coarse sand.
OK. Now pour out the mixture onto a worktop. Add the powdered sugar and form an indentation into the top of the pile. Add to this the grated lemon zest and the egg yolks. Now knead everything together until you get a smooth dough.
Don't work the dough for too long -- just until it's quite smooth. Now flatten it and form it into a loaf, turn it onto a sheet of plastic wrap, and place it into the refrigerator for at least an hour.
Our pastry dough is ready. Now it can be rolled out and used in pies, biscuits and tarts. From GialloZafferano, bye and see you next time!
Pastry Making at Home SWEET SHORTCRUST PASTRY No Fail by hand
This Shortcrust sweet pastry is crumbly and flaky it is great for any sweet pastry pie, Tart or any pastry recipe that requires a great shortcrust pastry that is sweet. Pastry Making at Home is super easy and quick with this sweet shortcrust pastry No Fail pastry by hand. watch this how to make pastry dough !!
Ingredients
Plain or All purpose flour 225 grams/ 8 oz
Butter 110 grams/4 oz
Sugar 80 grams/3 oz
Egg 1
Cold water 1 tbsp n approx
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Only 10 minutes! Without touching the dough! Easy and cheap! super delicious
Only 10 minutes! Without touching the dough! Easy and cheap! super delicious
Ingredients:
250-300 g flour
250 g of yogurt
150 ml of milk
1 egg
1 tsp of lemon zest
70 g sugar ( 5 tbsp)
10 g of baking powder (1 tbsp)
vegetable oil
sugar to garnish
bon appetite !
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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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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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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:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
How To Make Sweet Pastry Recipe
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