Pastry - comparative recipes: Difference between revisions

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| [[Basic technique - choux pastry | 6️⃣]] || [[Basic technique - choux pastry | Pate a Choux]] || Choux paste || Eclair, profiterole etc
| [[Basic technique - choux pastry | 6️⃣]] || [[Basic technique - choux pastry | Pate a Choux]] || Choux paste || Eclair, profiterole etc
|-
|-
| 7️⃣ || Pizza dough & other recipes || ||
| 7️⃣ || Other pastry doughs || ||
|-
| 8️⃣ || Pizza dough & other recipes || ||
|}
|}
:::🔢 the recipe I usually use
:::🔢 the recipe I usually use
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|-
|-
|  ||  ||  ||  ||  ||  ||  ||  ||  ||  ||  
|  ||  ||  ||  ||  ||  ||  ||  ||  ||  ||  
|-
|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 ||  ||  
| [[Basic technique - short crust pastry | Pâte brisée 1️⃣]]|| Michel Roux || 10:6:0 || 250g || 150g || pinch || 1 || 1 tsp || milk 1 tbsp ||  ||  
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| Pâte brisée || Christophe Felder || 10:5:2 || 250g || 125g || 40g ||  || 1 tsp || water 125ml ||  ||  
| Pâte brisée || Christophe Felder || 10:5:2 || 250g || 125g || 40g ||  || 1 tsp || water 125ml ||  ||  
|-
|-
| [[Basic technique - short crust pastry | Flan pastry 2️⃣]]|| Michel Roux || 10:5:0 || 250g || 125g || 1 tsp || 1 || 1/2  tsp || water 40ml ||  ||  
|Pâte à foncer
|Larousse Gastronomique
|10:5:0
|250g
|125g
|
|
|½ tsp
|2 Tbsp water
|
|
|-
| [[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 à foncer (flan) || Roux brothers || 10:5:0 || 250g || 125g || 1.5 tsp || 1 || 5g || water 40ml ||  ||  
|-
|Fonceerdeeg
|Cees Holtkamp
|10:5:5
|250g
|125g
|basterd 125g
|1/2
|3g
|water 15ml
|10g baking powder
|for e,g Frambozentaart
|-
|-
| Pâte brisée fondante || Christophe Felder || 10:7:0 || 250g || 185g || 1 tsp || 1 yolk || 1 tsp || milk 25g ||  ||  
| 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 brisée || Roux brothers || 10:6:0 || 250g || 160g || pinch || 1 || 5g || milk 1 tbsp ||  ||  
|-
|Pâte sucrée (dite sêche)
|Larousse gastronomique
|10:4:3
|250g
|100g
|75g
|1 large
|pinch
|1½ orange flower water
|
|
|-
|-
| [[Basic technique - short crust pastry | Pâte sucrée 3️⃣]]|| Michel Roux || 10:4:4 || 250g || 100g || icing 100g || 2 || pinch ||  ||  ||  
| [[Basic technique - short crust pastry | Pâte sucrée 3️⃣]]|| Michel Roux || 10:4:4 || 250g || 100g || icing 100g || 2 || pinch ||  ||  ||  
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|-
|-
| Pâte sucrée || Roux brothers || 10:4:4 || 250g || 100g || icing 100g || 2 || pinch ||  ||  ||  
| 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
|Larousse Gastronomique
|10:5:5
|250g
|125g
|125g
|1
|
|
|few drops vanilla extract
|
|-
|-
| Pâte sablée || Michel Roux || 10:8:4 || 250g || 200g || icing 100g || 2 yolks || pinch ||  ||  ||  
| Pâte sablée || Michel Roux || 10:8:4 || 250g || 200g || icing 100g || 2 yolks || pinch ||  ||  ||  
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|-
|-
| Sablée breton || Christophe Felder || 10:7½:6 || 200g || 150g || 130g || 3 yolks || pinch ||  || baking powder 11g ||  
| 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 ||  ||  
| Classic puff pastry || Michel Roux || 10:9:0 || 500g || 400g  + 50g melted ||  ||  || 12g || white wine vinegar 25ml ||  ||  
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|-
|-
| Croissant dough || Roux brothers || 10:6:1 || 500g || 300g || caster 40g ||  || 10g || water 300ml || fresh yeast 17g, milk powder 25g ||  
| Croissant dough || Roux brothers || 10:6:1 || 500g || 300g || caster 40g ||  || 10g || water 300ml || fresh yeast 17g, milk powder 25g ||  
|-
|Choux paste
|Larousse Gastronomique
|10:5:0
|125g
|65g
|2 tsp
|4
|
|250g water or milk & water
|
|
|-
|-
| [[Basic technique - choux pastry | Choux paste 6️⃣]]|| Michel Roux || 10:6:0 || 150g || 100g || caster 1tsp || 4 || 1/2  tsp || milk 125ml, water 125ml ||  ||  
| [[Basic technique - choux pastry | 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 ||  
|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 ||  
|-
|-
| Filo pastry || Michel Roux || 10:0:0 || 400g ||  || || || 6g || water 330ml || olive oil 30ml ||  
| 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 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 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 ||  
| 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
| Saltcrust ||  ||  || 500g ||  ||  || 2 egg whites || 150g || water 200ml || no yeast || Not to be eaten - used for baking of vegetables etc
|}
|}

Latest revision as of 15:56, 6 January 2026

⇐ 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 Other pastry doughs
8️⃣ 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 Larousse Gastronomique 10:5:0 250g 125g 1½ Tbsp pinch 1 2 Tbsp very cold water
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
Pâte à foncer Larousse Gastronomique 10:5:0 250g 125g ½ tsp 2 Tbsp water
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
Fonceerdeeg Cees Holtkamp 10:5:5 250g 125g basterd 125g 1/2 3g water 15ml 10g baking powder for e,g Frambozentaart
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 (dite sêche) Larousse gastronomique 10:4:3 250g 100g 75g 1 large pinch 1½ orange flower water
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 Larousse Gastronomique 10:5:5 250g 125g 125g 1 few drops vanilla extract
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
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
Choux paste Larousse Gastronomique 10:5:0 125g 65g 2 tsp 4 250g water or milk & water
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
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
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