COOL HANDS, PERFECT CRUST: CHEF'S PASTRY SECRETS

Shortcrust pastry serves as the foundation for many holiday bakes. The recipe is remarkably simple, and the proportions are straightforward to remember. However, it might not turn out well if you don't adhere to tried-and-tested rules. The ingredients for the dough must be cold, and the kneading time should be as brief as possible. One chef devised a brilliant method to prevent the unnecessary warming of the ingredients.

I always prepare shortcrust pastry using the ratio: 3:2:1, meaning for 280 grams of flour, I add 200 grams of butter and 100 grams of sugar. Chef includes 2 egg yolks, which help the dough rise slightly. She mixes the ingredients with a fork, ensuring that the dough doesn't heat up from the hands. I observed how easy it is, and I've been doing it the same way ever since.

Why do the ingredients for shortcrust pastry need to be cold?

The key to shortcrust pastry is butter, which melts when exposed to heat. When this process happens in the oven, the fat creates layers that contribute to the dough's flakiness.

If the fat begins to melt on the board, for instance, due to the warmth from your hands or kitchen tools, the butter and other ingredients will blend into a single cohesive mass without forming layers. Such dough may end up either spreading out or becoming a firm slab.

Chef's method for shortcrust pastry – practical tips

In this case, the time spent kneading the ingredients is crucial. You should not knead the dough. It's just about ensuring the flour, sugar, and butter are combined. The texture will be perfectly smooth when you add the powdered sugar.

Ingredients: 

• 300 grams of flour,
• 200 grams of cold butter,
• 100 grams of powdered sugar,
• 2 egg yolks,
• a tablespoon of water,
• a pinch of salt.

Instructions:

1. Sift the flour onto your work surface and mix it with the sugar and a pinch of salt. Add cold butter from the fridge and chop it with a knife.
2. Then, gather the ingredients into a mound.
3. In a small bowl, mix the yolks with a tablespoon of water and pour into a well in the flour.
4. Using a cold fork, gather the dough. When the ingredients start to stick together, quickly knead it into a ball.
5. Wrap in cling film and refrigerate for at least 30 minutes.
6. Just before placing the dough in the oven, roll it out with a cold rolling pin.

Holiday cookies with shortcrust pastry

You can use the shortcrust pastry recipe for many holiday bakes. It’s excellent for preparing English mince pies, which are crumbly tarts filled with dried fruits and nuts, as well as for baking holiday gingerbread biscuits. With this dough, you can make cinnamon stars with icing and orange zest or nut-filled biscuits with cream.

Read also:

Discover the secret to perfect shortcrust pastry with golden ratio

Mastering the 1:2:3 rule: The key to perfect shortcrust pastry

Nostalgia baked in: Secrets to perfect gingerbread

2024-11-29T16:27:59Z