Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand)2016-08-24
- Vegetable shortening (crisco),
An essential pastry in French Cuisine, often used for the base of tarts and quiches
About this recipeA great recipe of French Pastry Dough, a base for multiple tarts, savory pies and quiches
I have been using this recipe for years...
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, we owe you respectThis 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
Her book, a masterpieceJulia 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, 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
After writing her book, Julia appeared on American television in a series called "The French Chef"
|This house is not a museum but a private house|
Julia in ParisAnd 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
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...
The movie shows Julia's life, including her days at the Cordon Bleu Paris
There are other film locations to discover while in Paris : This article talks about those places
Source of the recipeJulia 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 didn't modify anything to the recipe :
All recipes of Shortcrust Pastry Doughs
All the Recipes of Shortcrust Pastry Doughs are HERE
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)
Le BeurreDice the
Butter(¾ Cup or 170 g) but do not let it melt or even soften : Julia Child mentions in her book that the butter must be cold : "you must train yourself to work rapidly"
The butter is too soft her as you can see on the photo : place it in the fridge and wait
30 minutesbefore even starting the recipe
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 :
Hand mixingRub the flour and the fat together between the tips of your fingers until the fat is broken into small pieces
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)
Frasage (blending)Frasage will ensure that the dough reaches the right consistency, it is an important step
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
Rolling out the doughTo roll out the dough, I place the dough between two silicon mats or 2 pieces of parchment paper, and I roll out
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
|You are ready to use the dough!|
The other recipe of Shortcrust Pastry Doughs
Recipes using Pastry Dough
All the recipes using Pastry Dough are HERE
Cooking with the same Chef ?
All recipes of Julia Child
Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1"
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