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Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

2017-12-10
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday December 10, 2017
  • Comments : 2 Comments
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) 




About this recipe

After a first recipe of Julia Child’s Shortcrust Pastry Dough, here’s a recipe from Jacques Pépin, you may find this one easier as we are going to mix the dough in a Food Processor (with chopping blades)

Jacques Pépin’s Shortcrust Pastry Dough

Jacques Pépin’s Shortcrust Pastry Dough

Source of the recipe

A recipe I found in Jacques Pépin’s book “Jacques Pépin Celebrates”.

To find it online, see HERE

Pépin has starred in numerous television shows, including with Julia Child, and that’s a real honor !

Jacques Pépin’s Shortcrust Pastry Dough
The recipe is on Page 321

Modifications to the original recipe

I modified only a few things...
  • I multiplied the quantities of the book by 2

Ingredients

Jacques Pépin’s Shortcrust Pastry Dough
 
2 ¼ Cups Flour (330 grams)

¾ Cup Butter (169 grams)

¼ teaspoon of Salt

1 teaspoon of Sugar

½ Cup Water (104 grams)

Steps


The Butter

Dice the

Butter

(¾ Cup or 169 g) but do not let it melt or even soften : The

Butter

must be cold and you must work onto the next steps rapidly

Jacques Pépin’s Shortcrust Pastry Dough
Jacques Pépin’s Shortcrust Pastry Dough
The

Butter

(¾ Cup or 169 g) must be cold and hard : The blade of the Food Processor (with chopping blades) will soften it

The

Butter

(¾ Cup or 169 g) is too soft here as you can see on the photo : place it in the fridge and wait

30 minutes

before even starting the recipe

Jacques Pépin’s Shortcrust Pastry Dough

In the mixing bowl of a Food Processor (with chopping blades), combine:
  • The

    Flour

    (2 ¼ Cups or 330 g)
  • The

    Butter

    (¾ Cup or 169 g) froid, to cut into 1/4 inch thick slices
  • The

    Salt

    (¼ teaspoon)
  • The

    Sugar

    (1 teaspoon)

Jacques Pépin’s Shortcrust Pastry Dough

Jacques Pépin’s Shortcrust Pastry Dough

Crumble the dough by processing the dough in 1 second intervals

Jacques Pépin’s Shortcrust Pastry Dough

Then process the dough for

8 seconds



Jacques Pépin’s Shortcrust Pastry Dough

At this point, pieces of

Butter

should still be visible

Jacques Pépin’s Shortcrust Pastry Dough

French cooks call this a “sand”

Jacques Pépin’s Shortcrust Pastry Dough

Time to add the

Water

(½ Cup or 104 g) : it must be very cold

Jacques Pépin’s Shortcrust Pastry Dough

If the

Water

is not cold enough (like during summer), place in the freezer for

5 minutes



Jacques Pépin’s Shortcrust Pastry Dough

Gradually add the

Water

(½ Cup or 104 g), mix by hand and stop adding when you can gather the dough with your hands into a mass

Jacques Pépin’s Shortcrust Pastry Dough

The dough is done when it has begun to mass. Proceed to “Frasage” (blending)

Jacques Pépin’s Shortcrust Pastry Dough

The dough gathers together

Jacques Pépin’s Shortcrust Pastry Dough

Frasage (blending)

Turn the loose mass on the work surface

Jacques Pépin’s Shortcrust Pastry Dough

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

Jacques Pépin’s Shortcrust Pastry Dough
Jacques Pépin’s Shortcrust Pastry Dough
Frasage will ensure that the dough reaches the right consistency, it is an important step

Jacques Pépin’s Shortcrust Pastry Dough
Jacques Pépin’s Shortcrust Pastry Dough
Gather the dough again into a mass and repeat the “frasage” : Do this several times

Jacques Pépin’s Shortcrust Pastry Dough

Result

Pretty easy, he ?

Cover with plastic wrap and refrigerate for at least

1 hour

before using

Jacques Pépin’s Shortcrust Pastry Dough

The result and the pix


Comments for This Recipe

2 Comments
  1. On Saturday March 24, 2018
    Toby wrote:
    FCI grad of 2003 I loved working and learning from you! Just made the plum tart and found this dough recipe just make sure I still remembered correctly!
  2. On Sunday March 25, 2018
    François answered:

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2 ¼ Cups Flour (330 g)

¾ Cup Butter (169 g)

¼ teaspoon of Salt

1 teaspoon of Sugar

½ Cup Water (104 g)