Pastry making can be a mysterious affair especially if you embark on the journey without a little understanding of the whole process. I vividly remember when I attempted to make steak and kidney pie using the short crust pastry, it turned out to be a complete disaster because I didn't understand the whole process of pastry making. However, I began to understand the mystery when I taught my students how to make Pate Brisse in catering school.
Pastry baking can be very interesting and I have come to realise if you can successfully get the right texture in pastry, then you can bake anything. First and foremost, pastries are sweet baked foods such as pies, flans and pasties. Some cakes also have pastry as a base as in the case of some cheesecakes. This week, we would take a look at the sweet shortcrust pastry, savoury shortcrust pastry, choux pastry and puff pastry.
Shortcrust Pastry
If the basic rules of making this pastry are followed strictly, then you are sure to have success. This kind of pastry is quick and easy to prepare. But extra time must be allowed for the pastry to rest or relax in the refrigerator before you can roll it out and use. If you are making the sweet type, then a little sugar is added to the basic ingredients. Sugar helps to add to the crispness of the pastry and eggs are also added to give a richer dough. The higher the fat content in relation to the flour the shorter will be the pastry.
The basic recipe and method for the sweet shortcrust pastry is as follows.
Pastry baking can be very interesting and I have come to realise if you can successfully get the right texture in pastry, then you can bake anything. First and foremost, pastries are sweet baked foods such as pies, flans and pasties. Some cakes also have pastry as a base as in the case of some cheesecakes. This week, we would take a look at the sweet shortcrust pastry, savoury shortcrust pastry, choux pastry and puff pastry.
Shortcrust Pastry
If the basic rules of making this pastry are followed strictly, then you are sure to have success. This kind of pastry is quick and easy to prepare. But extra time must be allowed for the pastry to rest or relax in the refrigerator before you can roll it out and use. If you are making the sweet type, then a little sugar is added to the basic ingredients. Sugar helps to add to the crispness of the pastry and eggs are also added to give a richer dough. The higher the fat content in relation to the flour the shorter will be the pastry.
The basic recipe and method for the sweet shortcrust pastry is as follows.
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