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 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
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"
Rabbit Stew, a French delicacy
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
French Madeleines Recipe
Easy Mexican Chicken Tacos
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Cyril Hitz’s French Fougasse Bread
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Pistachio Crème Brûlée
Salmon Lobster Wellington Recipe
Qin’s Chinese Chicken Barbecue
Jamie Oliver’s Indian Butter Chicken
French Fish Bouillabaisse (Stew)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Julia Child’s French Escargots
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Pierre Hermé’s Pistachio Ice Cream
Asian Beef Tacos (“Tacos estilo Asiáticos”)
The Fabulous Baked Alaska with Grand Marnier
Michalak’s Gianduja (Italian hazelnut paste)
Barbecue Pork Ribs, Highland Park style
The Bilbao Brunch
Pierre Hermé’s Chocolate Sorbet
Nantua’s Tart (Rhubarb Raspberry)
White on rice couple
Thai Chicken Meatballs In Curry Sauce
Thin, Crisp Chocolate Chip Cookies
Creme De Marrons (chestnut Spread)
Winter Comfort Foods That Warm From The Inside Out
The 10 Best Things I Consumed In 2019
Chocolate Chip Oatmeal Cookie Bars