Posted 22 November 2012 by Debbie
Tagged As: Michel Roux, Pastry, Pate brisee, Pie pastry, Shortcrust pastry | Categories: Baking, Recipes | Leave a Comment
Pâte brisée is a shortcrust pastry. It’s not sweet, so it can be used for both savoury and sweet dishes, and it is a little bit lighter and more delicate than pâte a foncer (flan pastry). Shortcrust pastry is ideal for pies and tarts. Here, I’ve used Michel Roux’s recipe for pâte brisée, from his Pastry book (which is excellent).
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Posted 20 November 2011 by Debbie
Tagged As: Michel Roux, Pastry, Puff pastry | Categories: Baking, Recipes | 5 Comments
Puff pastry — lovely rich, buttery, flaky… don’t you just love it? I do! Not the healthiest thing in the world, but if you’re going to have it, you might as well have it made with butter. Here in the UK it’s surprisingly difficult to find ready made puff pastry in supermarkets that is actually made with butter. The brand sold in most places is full of all kinds of rubbish. A young lady on a recent episode of Come Dine With Me claimed that “puff pastry is so difficult to make that even top chefs buy it ready-made!” I hope not! Or at least, I hope they are buying the good stuff. The truth is, puff pastry is not that difficult to make yourself. It takes a little effort, and some time, but it’s not hard. Plus, most of the time consuming part is when the pastry is relaxing in the fridge, at which time you can relax too!
This is Michel Roux’s recipe for classic puff pastry from his book Pastry. (Check out his recipe for shortcrust pastry too.) This puff pastry is delicious and you can really taste the butter, so if you’re a real butter connoisseur, this is a good time to use good quality butter. I often start it the day before I need it, and one of the resting periods can be overnight. Once you have it, you can use it for all manner of delicious buttery pastry treats, including pies, palmiers and feuilletés.
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Posted 18 December 2010 by Debbie
Tagged As: Flan pastry, Michel Roux, Pastry, Pate a foncer, Shortcrust pastry | Categories: Recipes | 6 Comments
Shortcrust pastry is really quick and easy to make. Often, it’s simply made of plain flour, butter or lard, water and a pinch of salt. The shortcrust recipe I’m using is for flan pastry, otherwise known as pâte à foncer, from Michel Roux’s Pastry. It has the addition of an egg, and happily it’s still very quick and easy to make. Pâte à foncer is one of Michel’s basic shortcrust pastry recipes in the book, the other being pâte brisée. The flan pastry, he says, is crispier and less delicate.
My shortcrust flan pastry lining a pie dish.
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