Słowniczek - rodzaje ciasta kruchego

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rodzaje ciasta kruchego :

  1. Pâte Brisée – A basic pie dough which can have an egg or not, and usually half butter to quantity of flour. You can sweeten it with a little sugar.
  2. Pâte Sucrée – A sweet dough, sugar can be as much as the amount of fat in the recipe. Usually half fat to flour ratio but will also have a whole egg to help bind together the sugar, fat & flour.
  3. Pâte Sablée – A sandy pastry, that’s the translation for sablée, referring to its texture, meaning it’s very short and crumbly because it has a high percentage of fat to flour and has egg, sometimes whole egg other times even richer with just egg yolks. It’s the sort of pastry you need to keep very cold and rest...it’s high maintenance.
  4. Pâte à Foncer – Lining pastry for flans or tarts. I would be pushed to tell the difference from this to a pâte brisée above, the ingredients in both recipes in my Michel Roux Desserts’ book are almost identical.

Mixing Pastry

  1. The Usual Method - i make my pastry in a food processor for the simple reason that it’s so quick and using the butter cold from the fridge it means it can be done in a few minutes and the chance of overworking the dough is smaller. Traditionally you rub the fat with the flour first until it resembles breadcrumbs, you then add your milk or water or egg if using.
  2. All In One Method - i have short-cut this process by adding the egg at the same time as the fat and flour in the processor, stopping to see if needed additional liquid. I wasn’t convinced this resulted in as good pastry as the usual method.
  3. Short Texture - when you mix the fat into the flour really well so the breadcrumb particles are very small you’ll end up with a shorter texture according to my “How Baking Works” book because the flour that is covered in the fat won’t absorb the water. The flour that doesn’t come into contact with water won’t develop it’s gluten structure (something which I learned through researching for my Bronze Pasta post). Coating of flour well with the fat will result in a shorter, mealy texture.
  4. Flakier Texture - interestingly enough in the same book it states if you want a flakier texture in your pastry you want to keep the particles of fat larger in the flour and not rub so finely. To achieve this texture it’s paramount that you use ice cold water when mixing to make sure the butter in the flour stays cold but you also don’t want to overwork your dough and risk the change of developing the gluten in the flour, making pastry tough.

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