French Pastry Recipe

Sweet Tart Crust (French pastry – Pâte Sucrée)

WebApr 16, 2021 · Roll out into a 32cm / 13″ round, 3mm / 1/8″ thick; To transfer the pastry into the tart tin, roll the pastry onto the rolling pin, taking care …

Rating: 5/5(21)
1. Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
2. Unwrap chilled dough. Place on a lightly floured work surface.
3. Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
4. Preheat oven to 200°C / 390°F (180°C fan).

Preview

See Also: Share RecipesShow details

Choux Pastry (Pâte à Choux) Sally's Baking Addiction

WebSep 3, 2018 · Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over …

Rating: 4.8/5(153)
1. Watch the video in the blog post above; it will help guide you through the next few steps.
2. Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
3. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. I usually leave a few teaspoons of beaten egg behind, which can be used with the egg wash.
4. Your choux pastry dough is complete! You can use it immediately or cover and refrigerate for up to 3 days.

Preview

See Also: Baking RecipesShow details

Pâte Sucrée Recipe (French Sweet Shortcrust Pastry)

WebApr 7, 2023 · Instructions. In the bowl of a stand mixer or with a handheld electric mixer, cream the butter, sugar, and salt together on high speed until light and creamy, about 3 …

Rating: 4.9/5(9)

Preview

See Also: Share RecipesShow details