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Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)

2016-08-24
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday August 24, 2016
  • Comments : No Comment
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   La version Française se trouve ICI
An essential pastry in French Cuisine, often used for the base of tarts and quiches 



Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

About this recipe

A great recipe of French Pastry Dough, a base for multiple tarts, savory pies and quiches

I have been using this recipe for years…
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Pastry Dough has a nice texture : the dough “holds” and can be folded, which is very convenient when rolling out doughs into molds or pastry rings. Other doughs like the “sablée” dough doesn’t hold as much

If you need a faster recipe to do with a food processor, see HERE
Julia Child

Julia Child, we owe you respect

This is a recipe of Julia Child.

I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book. She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia Child

Her book, a masterpiece

Julia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.

After she moved back to the United States, Julia Child wrote her book “Mastering the Art of French Cooking“, a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
Julia Child
In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle.

These three ladies met in Paris and started an informal school “L’école des trois gourmandes” (The School of the Three Food Lovers).

When Julia appeared on television, she kept the same name on a sticker on her chest.

After writing her book, Julia appeared on American television in a series called “The French Chef

Julia Child

Julia in Pasadena

I learned about Julia Child quite late : While I was living shortly in Pasadena for a class at the Cordon Bleu, my teachers mentioned Julia and her book.

Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris).

While in Pasadena, I decided to visit her place

House of Julia Child
625 Magnolia Avenue
Pasadena, California

Julia Child House in Pasadena
This house is not a museum but a private house
Julia Child House in Paris

Julia in Paris

And when I later visited Paris, (see my post HERE), I had to walk by the place she had been living in Paris…

House of Julia in Paris
81, rue de l’Université
75007 Paris
France
Julia Child Movie
You probably saw the movie about Julia Child “Julie and Julia“, starring Meryl Streep et Amy Adams.

To see the movie, you may buy it on DVD for instance HERE

A movie that you must see, I insist !.

Meryl Streep plays Julia Child, and delivers a great acting performance, as always…

Julia Child Movie

The movie shows Julia’s life, including her days at the Cordon Bleu Paris

Julia Child Movie

Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris

Julia Child Movie

The house of Julia, in the movie, is not ‘rue de l’université’ as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !

House of Julia (movie)
10, Rue de Seine
75006 Paris
France

Julia Child Movie at rue de seine in Paris
Julia Child Movie
There are other film locations to discover while in Paris : This article talks about those places
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Source of the recipe

Julia Child’s book is a must-have…
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

The Recipe in the book

You will find the recipe on page 140

Modifications to the original recipe

I didn’t modify anything to the recipe :
  • I copied the exact same recipe as Julia. However, in practicality, at home, I do not add

    Vegetable Shortening

  • I used a stand mixer, however Julia mentions to work the dough either by hand or in a food processor

Ingredients

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
 
2 ¼ Cups Flour (330 grams)

1 teaspoon of Salt

¼ teaspoon of Sugar

¾ Cup Butter (170 grams)

¼ Cup Vegetable Shortening (50 grams)

½ Cup Water (113 grams)

Steps


Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Le Beurre

Dice the

Butter

(¾ Cup or 170 g) but do not let it melt or even soften : Julia mentions in her book that the butter must be cold : “you must train yourself to work rapidly”

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

The butter is too soft her as you can see on the photo : place it in the fridge and wait

30 minutes

before even starting the recipe

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

La graisse alimentaire…

In the original recipe, Julia mentions

Vegetable Shortening

: I wrote the ingredient to stay faithful to Julia’s recipe, however I don’t add it at home

Place in a bowl :
  • The

    Flour

    (2 ¼ Cups or 330 g)
  • The

    Salt

    (1 teaspoon)
  • The

    Sugar

    (¼ teaspoon)
  • The

    Butter

    (¾ Cup or 170 g), diced
  • The

    Vegetable Shortening

    (¼ Cup or 50 g)

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Hand mixing

Rub the flour and the fat together between the tips of your fingers until the fat is broken into small pieces
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
You should expect to see lumps in the end : they will disappear after adding water later
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
For the

Water

, be aware that the quantity (½ Cup or 113 g) is not the right amount every time : depending on the humidity of the flour and the temperature of the room, you will need more or less. So, do not add the water at once but one tablespoon at a time
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Gradually add the

Water

, mix by hand and stop adding when you can gather the dough with your hands into a mass.

The dough is done when it has begun to mass. Proceed to “Frasage” (blending)
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Frasage (blending)

Frasage will ensure that the dough reaches the right consistency, it is an important step
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Place the dough on a board, and with the heel of one hand, press the dough, away from you in a firm smear of about 6 inches
Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
Gather the dough again into a mass and repeat the “frasage” : Do this several times

Resting time

Let the dough rest in the fridge for at least

30 minutes

, wrapped

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Rolling out the dough

To roll out the dough, I place the dough between two silicon mats or 2 pieces of parchment paper, and I roll out

Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )

Make sure the dough is not soft after you rolled it out. If that’s the case, place the dough with the silicon mats in the fridge for about

10 minutes



Julia Child’s shortcrust Pastry Dough (“Pâte Brisée” )
You are ready to use the dough!

The result and the pix



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2 ¼ Cups Flour (330 g)

1 teaspoon of Salt

¼ teaspoon of Sugar

¾ Cup Butter (170 g)

¼ Cup Vegetable Shortening (50 g)

½ Cup Water (113 g)