Today I am talking about a subject that will surely interest you, namely what pasta for some uses in pastry?
Every paste, whether broken, shortbread or flaky, has its own specificity and does not go with any ingredient and any use.
To find your way around and succeed every time your pies, quiches and other slippers. Follow the guide
What pasta for some pastry uses?
The Puff pastry
It is wrong to think that puff pastry is difficult to pass. In reality it is mainly its rest time between each turn that is long (you have to fold the rectangular dough six times in three lengthwise to get 729 leaves!) So in all 6 laps.
The best thing is to make it homemade, but if you buy it at the supermarket, prefer pure butter and good quality
Puff pastry lends itself to many recipes: rolled puff pastry, pies, vol-au-vent, meats or fish in a crust, salty or sweet slippers, croissants with bacon or chocolate… mille-feuilles and many more
The chef's tips
Remove the dough from the refrigerator about 10 minutes before using. Keep the parchment paper. It can be used
When you brown the puff pastry with the egg to have golden slippers or croissants. Be careful not to brush the edges, otherwise the yolk will prevent the dough from rising.
So that the dough or edges do not sag during cooking, put the pan with the dough in the freezer for about fifteen minutes while preparing your filling.
The heat shock will prevent the edges of the pie from sagging and allow for better flaking
The Broken Dough
The batter is the most used, light and not very crumbly in any case much less than the shortbread dough.
It is rather quick to realize either by hand or with the help of a robot. it goes perfectly with many salty and sweet recipes.
It is the paste of yellow fruit pies par excellence (apricot, peach, plum, mirabelle, apple, rhubarb…), but also salted pies, quiches, flamiches, pies, etc.
The chef's tips
Stir in the flour at the end to prevent the dough from becoming rubbery under the effect of gluten and heat and work it as little as possible.
If the dough sticks to the fingers, add 1 to 2 tbsp of flour no more
Let the dough sit for at least 30 minutes in the refrigerator before using.
So that the fruit juice does not soak the dough do not forget to crumble the filling intended to absorb it (chapel, almond powder, dry biscuits … The goal is of course to get a well-cooked dough that stays crispy
You can also perfume the dough while kneading cumin, curry, herbs from Provence. For sweet versions, you can use vanilla sugar or cinnamon
The shortbread dough
As a child, do you have fond memories of your grandmother's or mother's famous strawberry pie?
Well, it was made with shortbread! Recognisable for its thick, compact and quite crumbly texture.
Shortbread is preferred for red fruit, chocolate, lemon and orange pies…
Dense and waterproof because "white cooked" see below for explanations, it can receive liquid fillings, but also be used to make shortbread and small ovens
The chef's tips
Shortbread pasta is very fragile to spread. If necessary, choose two medium-sized mussels instead of one large, and rest the dough for at least 30 minutes in the refrigerator.
To spread it (lower in culinary language), I strongly advise you to do it between 2 sheets of parchment paper to prevent it from breaking or tearing.
So that the juice of the filling does not soak the dough, prick it with a fork, then sprinkle it with semolina, breadcrumbs, crumbled spoon cookies.
You can also brush it with egg white before adding the fruit.
Regardless of the dough used, it is strongly recommended to cook it "blank", i.e. without filling.
Several advantages: many fruits such as strawberries, raspberries, grapes or bananas do not support cooking; cooked separately, the dough is more will be waterproof and will better support the juice from the filling. So it will be crispier!
The chef's tips
To prevent bubbles from appearing during white cooking, prick the dough with a fork, place a sheet of parchment paper on it and line with baking balls, a layer of dried beans, lentils, or dried coconut, coarse salt or rice grains.
Only problem if you use pulses or rice, you will have to throw them out after, they will be unusable. Cooking balls or chains are usually not very expensive and will be quickly depreciated if you make your own pie doughs.
For the dough to swell well, it must be glued to the edges of the mould. Instead of pinching it with your fingers, use a pastry clip (called a chewing clip in the kitchen) that will allow you to make regular and effortless cuts around the edge.
Refrigerate your dough for 30 minutes before cooking
-To prevent it from sagging during cooking, drop your dough flat on the table several times, then once in place in the pan, put 30 minutes in the refrigerator or 15 in the freezer.
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