⇐ 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 |
|
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|
|
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|
|
| 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
|