Basic technique - short crust pastry
From Bradnor
This the basic technique for
- påté brisée - shortcrust pastry
- påté a foncer - flan pastry
- påté sucrée - sweet flan pastry
- påté sablée - delicate sweet pastry
The ingredients are for short crust pastry. Ingredients for other types are at Pastry - comparative recipes
Ingredients
| 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 | |||
| Flan pastry 2️⃣ | Michel Roux | 10:5:0 | 250g | 125g | 1 tsp | 1 | 1/2 tsp | water 40ml | |||
| Pâte sucrée 3️⃣ | Michel Roux | 10:4:4 | 250g | 100g | icing 100g | 2 | pinch | ||||
| 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 Brisée - short crust
- 250g plain flour
- 150g butter - cut into small pieces and slightly softened
- 1 tsp fine salt
- pinch caster sugar
- 1 egg
1 Tbs cold milk
Method
- Heap the flour on a surface and make a well. Into the well put the butter, sugar, salt and egg. Using fingertips, cream them together to make a paste in the middle of the well of flour.
- Little by little incorporate the flour, working it delicately to form a grainy texture like breadcrumbs.
- Add the milk and incorporate with fingertips as it begins to bind together.
- With palm of hand, push dough away from you 4 or 5 times until it is smooth. Form into a ball, wrap in clingfilm and refrigerate until ready to use.
- other recipes
- for sweet pastry recipes, like Pâte Sucrée or Pâte Sablée mix the icing sugar with butter, salt and egg at the beginning.
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