Recipes : Shortcrust Pastry Doughs
Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough
Difficulty: Easy
Chef: Jacques Pépin
Book: Jacques Pepin Celebrates
Languages: English |
Français
An essential pastry in French Cuisine, often used for the base of tarts and quiches
Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough
Difficulty: Easy
Yield: 2 tarts or quiches of 10" in diameter
Preparation Time: 15 Minutes
Chef: Julia Child
Book: Mastering The Art Of French Cooking, Vol.1
Languages: English |
Français

