View source for Pastry - comparative recipes

[[Pasta & Pastry|&lArr; Pasta & Pastry]]<br/>[[Useful stuff|&lArr; Useful stuff]]

{| class="wikitable"
! Index !! Pastry type !! Pastry type !! use for 
|-
|  ||  || ||
|-
| [[Basic technique - short crust pastry | 1️⃣]] || [[Basic technique - short crust pastry | Pâte Brisée]] || Delicate shortcrust || Quiche
|-
| [[Basic technique - short crust pastry | 2️⃣]] || [[Basic technique - short crust pastry | Pâte a Foncer]] || Flan shortcrust || Steak pie, mince pies
|-
| [[Basic technique - short crust pastry | 3️⃣]] || [[Basic technique - short crust pastry | Pâte Sucrée]] || Sweet flan pastry || Fruit tarts. Easier to use than pâte sablée
|-
| [[Basic technique - short crust pastry | 4️⃣]] || [[Basic technique - short crust pastry | Pâte Sablée]] || Delicate sweet pastry  || Tart au citron. 
|-
| 5️⃣ || Raised pie pastry || Pork pie pastry || Pork pie
|-
| [[Basic technique - choux pastry | 6️⃣]] || [[Basic technique - choux pastry | Pate a Choux]] || Choux paste || Eclair, profiterole etc
|-
| 7️⃣ || Other pastry doughs || ||
|-
| 8️⃣ || Pizza dough & other recipes || ||
|}
:::🔢 the recipe I usually use
{| class="wikitable sortable"
! Recipe !! Author !! Flour/fat/sugar ratio !! Flour (plain) !! Fat (butter) !! Sugar !! Eggs !! Salt !! Liquid !! Other !! 
|-
|  ||  ||  ||  ||  ||  ||  ||  ||  ||  || 
|-
Pâte brisée || Larousse Gastronomique || 10:5:0 || 250g || 125g || 1½ Tbsp || pinch || 1 || 2 Tbsp very cold water || ||
|-
| [[Basic technique - short crust pastry | 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 ||  || 
|-
| [[Basic technique - short crust pastry | Pâte a Foncer (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 ||  || 
|-
| [[Basic technique - short crust pastry | 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 sucrée
|Cees Holtkamp
|10:4:4
|250g
|100g
|100g
|2
|pinch
|
|
|
|-
| Hardewenerdeeg  voor appeltaart || Robèrt van Bechhoven || 3:2:1 || 300g || 200g || basterd 100g || 1 egg || pinch || || 2 tsp baking powder || 
|-
|Harde Wenerdeeg
|Cees Holtkamp
|3:2:1
|399g zeeuwse bloem
|200g
|basterd 100g
|1
|pinch
|
|6g baking powder,
1 tsp zest of lime or lemon
|
|-
| 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
|-
| [[Basic technique - short crust pastry | 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 || 
|-
|Sloffendeeg
|Cees Holtkamp
|14:10:10
|280g (½ zeeuwse, ½ patent)
|200g
|200g (½ basterd, ½ caster)
|½
|3g
|
|baking powder 14g
|
|-
| 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 || 
|-
| [[Basic technique - choux pastry | Choux paste 6️⃣]]|| Michel Roux || 10:6:0 || 150g || 100g || caster 1tsp || 4 || 1/2  tsp || milk 125ml, water 125ml ||  || 
|-
|Soezenbeslag
|Cees Holtkamp
|10:10:0
|100g
|100g
|
|4
|large pinch
|milk 125ml, water 125ml
|
|
|-
| Filo pastry 7️⃣ || Michel Roux || 10:0:0 || 400g ||  ||  ||  || 6g || water 330ml || olive oil 30ml || 
|-
|Fonceerdeeg
|Cees Holtkamp
|10:5:5
|250g
|125g
|basterd 125g
|1/2
|3g
|water 15ml
|10g baking powder
|for e,g Frambozentaart
|-
| Pâte à beignet || Christophe Felder || 10:0:2 || 100g ||  || 20g || 3 || pinch || milk 100ml ||  || 
|-
| 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 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 || 
|-
| Pizza dough 8️⃣|| Michel Roux || 10:0:0 || bread 450g + 120g ||  || caster 25g ||  || 20g || water 330ml || yeast 20g, olive oil 30ml || 
|-
| Saltcrust ||  ||  || 500g ||  ||  || 2 egg whites || 150g || water 200ml || no yeast || Not to be eaten - used for baking of vegetables etc
|}