Pastry - comparative recipes

⇐ Pasta & Pastry
⇐ Useful stuff

Index	Pastry type	Pastry type	use for
1️⃣	Pâte Brisée	Delicate shortcrust	Quiche
2️⃣	Pâte a Foncer	Flan shortcrust	Steak pie, mince pies
3️⃣	Pâte Sucrée	Sweet flan pastry	Fruit tarts. Easier to use than pâte sablée
4️⃣	Pâte Sablée	Delicate sweet pastry	Tart au citron.
5️⃣	Raised pie pastry	Pork pie pastry	Pork pie
6️⃣	Pate a Choux	Choux paste	Eclair, profiterole etc
7️⃣	Pizza dough & other recipes

🔢 the recipe I usually use

Recipe	Author	Flour/fat/sugar ratio	Flour (plain)	Fat (butter)	Sugar	Eggs	Salt	Liquid	Other
Pâte brisée 1️⃣	Michel Roux	10:6:0	250g	150g	pinch	1	1 tsp	milk 1 tbsp
Pâte brisée	Christophe Felder	10:5:2	250g	125g	40g		1 tsp	water 125ml
Flan pastry 2️⃣	Michel Roux	10:5:0	250g	125g	1 tsp	1	1/2 tsp	water 40ml
Pâte à foncer (flan)	Roux brothers	10:5:0	250g	125g	1.5 tsp	1	5g	water 40ml
Pâte brisée fondante	Christophe Felder	10:7:0	250g	185g	1 tsp	1 yolk	1 tsp	milk 25g
Pâte brisée	Roux brothers	10:6:0	250g	160g	pinch	1	5g	milk 1 tbsp
Pâte sucrée 3️⃣	Michel Roux	10:4:4	250g	100g	icing 100g	2	pinch
Pâte sucrée	Christophe Felder	10:6:4	200g	120g	icing 80g	1	pinch		ground almonds 25g, vanilla extract 1 tsp
Pâte sucrée	Jacquy Pfeiffer	6:3:2	315g	168g	icing 112g	1 large 63g	¼ tsp		almond flour 39g
Pâte sucrée	Roux brothers	10:4:4	250g	100g	icing 100g	2	pinch
Pâte sablée	Michel Roux	10:8:4	250g	200g	icing 100g	2 yolks	pinch
Pâte sablée (recipe 1)	Roux brothers	10:8:4	250g	200g	icing 100g	2 yolks	pinch		lemon or vanilla essence 1 drop	same as above
Pâte sablée (recipe 2) 4️⃣	Roux brothers	10:6+1:4	250g	140g	icing 100g	1	pinch		ground almonds 30g, lemon or vanilla essence 1 drop	Works well
Pâte sablée	Christophe Felder	10:6:4	250g	140g	100g	1 yolk				Dry and brittle
Pâte sablée	Jacquy Pfeiffer	9:5:3	290g	175g	icing 110g	4-5 yolk 80g	3g	almond flour 35g
Sablée breton	Christophe Felder	10:7½:6	200g	150g	130g	3 yolks	pinch		baking powder 11g
Classic puff pastry	Michel Roux	10:9:0	500g	400g + 50g melted			12g	white wine vinegar 25ml
Rough puff pastry	Michel Roux	10:10:0	500g	500g			1 tsp	water 250ml		Easier to make than classic puff pastry
Quick puff pastry	Roux brothers	10:10:0	500g	500g			10g	water 250ml		same as above
Raised pie pastry 5️⃣	Michel Roux	10:4:0	500g	lard 200g		5 yolks	20g	water 110ml
Brioche dough	Michel Roux	10:7:½	500g	350g	caster 30g	6	15g	milk 70ml	yeast 15g
Brioche dough	Roux brothers	10:7:½	500g	350g	30g	6	15g	milk 70ml	fresh yeast 15g
Croissant dough	Michel Roux	10:5½:1	500g	275g	caster 50g		12g	milk 250ml	yeast 25g
Croissant dough	Roux brothers	10:6:1	500g	300g	caster 40g		10g	water 300ml	fresh yeast 17g, milk powder 25g
Choux paste 6️⃣	Michel Roux	10:6:0	150g	100g	caster 1tsp	4	1/2 tsp	milk 125ml, water 125ml
Pizza dough 7️⃣	Michel Roux	10:0:0	bread 450g + 120g		caster 25g		20g	water 330ml	yeast 20g, olive oil 30ml
Filo pastry	Michel Roux	10:0:0	400g				6g	water 330ml	olive oil 30ml
Pâte à crumble	Christophe Felder	10:10:10	150g	150g	light brown 75g + granulated 75g		2 pinches		ground almonds 150g, cinnamon 1 tsp
Pâte à beignet	Christophe Felder	10:0:2	100g		20g	3	pinch	milk 100ml
Pâte à linzer	Christophe Felder	10:5:5	250g	125g	125g	2	pinch		baking powder 5.5g, unsweetened cocoa 10g, cinnamon pinch, finely grated zest 1 lemon
Pâte à savarin	Roux brothers	10:3:0	500g	150g	15g	6	15g	milk 200ml	fresh yeast 15g
Saltcrust			500g			2 egg whites	150g	water 200ml	no yeast	Not to be eaten - used for baking of vegetables etc