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
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|-
| 7️⃣ || Pizza dough & other recipes || ||
| 7️⃣ || Other pastry doughs || ||
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| 8️⃣ || Pizza dough & other recipes || ||
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|}
:::🔢 the recipe I usually use
:::🔢 the recipe I usually use
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| [[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 ||  ||  
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|-
| Pizza dough 7️⃣|| Michel Roux || 10:0:0 || bread 450g + 120g ||  || caster 25g ||  || 20g || water 330ml || yeast 20g, olive oil 30ml ||  
| Filo pastry 7️⃣ || Michel Roux || 10:0:0 || 400g ||  || ||  || 6g || water 330ml || olive oil 30ml ||  
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| 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 || ||  
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| 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 ||  
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| Pâte à beignet || Christophe Felder || 10:0:2 || 100g ||  || 20g || 3 || pinch || milk 100ml ||  ||
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| 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 ||  
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| 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 ||  
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| Pizza dough 8️⃣|| Michel Roux || 10:0:0 || bread 450g + 120g ||  || caster 25g ||  || 20g || water 330ml || yeast 20g, olive oil 30ml ||
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| 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
|}
|}

Revision as of 14:40, 16 December 2025

⇐ 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 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 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
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
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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