Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)2016-08-24
- Vegetable shortening (crisco),
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An essential pastry in French Cuisine, often used for the base of tarts and quiches
Don't forget to share your photos once you tried this recipe! HERE
About this recipeA great recipe of French Pastry Dough (Shortcrust pastry), for tarts, savory pies and quiches
Julia Child, we owe you respect
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever 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"
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
625 Magnolia Avenue
Julia in Paris
Le Film "Julie et Julia"
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
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
Modifications to the original recipeI modified only a few things...
All recipes of Shortcrust Pastry Doughs
All the Recipes of Shortcrust Pastry Doughs are HERE
For 2 tarts, 9.84" (or 9 27/32" or 25 cm) in diameter
2 ¼ Cups Flour (330 grams)1 teaspoon of Salt¼ teaspoon of Sugar¾ Cup Butter (170 grams)¼ Cup Vegetable Shortening (50 grams)½ Cup Water (113 grams)
For 1 tart, 9.84" (or 9 27/32" or 25 cm) in diameter
1 ¼ Cup Flour (165 grams)½ teaspoon of Salt1/8 teaspoon of Sugar⅓ Cup Butter (85 grams)2 Tablespoons Vegetable Shortening (25 grams)¼ Cup Water (56.5 grams)
For 1 tart, 9.05" (or 9 1/16" or 23 cm) in diameter
1 Cup Flour (139.6 grams)0.4 teaspoon of Salt0.1 teaspoon of Sugar⅓ Cup Butter (71.9 grams)2 Tablespoons Vegetable Shortening (21.1 grams)3 Tablespoons Water (47.8 grams)
For 1 tart, 7.87" (or 7 7/8" or 20 cm) in diameter
¾ Cup Flour (105.6 grams)0.3 teaspoon of Salt0 teaspoon of Sugar4 Tablespoons Butter (54.4 grams)1 Tablespoon Vegetable Shortening (16 grams)3 Tablespoons Water (36.1 grams)
You will need...
Butter(¾ Cup or 170 g)
2. Do not let it melt or even soften : Julia Child mentions that the
Butter(¾ Cup or 170 g) must be cold : "you must train yourself to work rapidly"
3. If the
Butteris too soft as you can see on the photo, place it in the fridge and wait
30 minutesbefore even starting the recipe
Vegetable Shortening: I wrote the ingredient to stay faithful to Julia's recipe, however I don't add it at home
5. In a bowl, place : the
Flour(2 ¼ Cups or 330 g), the
Salt(1 teaspoon), the
Sugar(¼ teaspoon), the
Butter(¾ Cup or 170 g) et the
Vegetable Shortening(¼ Cup or 50 g) (or butter as a substiture)
Rolling out the dough
The other recipe of Shortcrust Pastry Doughs
Recipes using Pastry Dough
All the recipes using Pastry Dough are HERE
The result and the pix
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Cooking with the same Chef ?
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Recipes from the same Book!
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