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Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)
2017-12-10
- This Recipe
- Chef: Jacques Pépin
- Cuisine: French Cuisine
- Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough
- Difficulty: Easy
- Category: Base
- This Post
- Chef : François
- Category: Recipe
- Posted on: Sunday December 10, 2017
- Comments : 5 Comments
-
Languages :
English | 
Français
La version Française se trouve ICI |
Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) |
PrintAbout this recipeAfter 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) |
 |
 | Source of the recipeA recipe I found in Jacques Pépin's book "Jacques Pepin Celebrates ".To purchase online, see HERE |
Jacques Pépin has starred in numerous television shows, including with Julia Child, and that's a real honor ! |
 | The recipe is on page 321 |
All recipes of Shortcrust Pastry Doughs  
All the Recipes of Shortcrust Pastry Doughs are HERE |
Modifications to the original recipeI modified only a few things...
|
Ingredients
 | Pour 600 g (1 lbs 5 oz )2 ¼ Cups Flour (330 grams)¾ Cup Butter (169 grams)¼ teaspoon of Salt1 teaspoon of Sugar½ Cup Water (104 grams) |
Pour 500 g (1 lbs 2 oz )2 Cups Flour (275 grams)⅔ Cup Butter (140.8 grams)0.2 teaspoon of Salt0.8 teaspoon of Sugar½ Cup Water (86.6 grams) |
Pour 400 g (1 lbs 14 oz )1 ½ Cup Flour (220 grams)½ Cup Butter (112.6 grams)0.1 teaspoon of Salt0.6 teaspoon of Sugar⅓ Cup Water (69.3 grams) |
Pour 300 g ( 11 oz )1 ¼ Cup Flour (165 grams)⅓ Cup Butter (84.5 grams)1/8 teaspoon of Salt½ teaspoon of Sugar4 Tablespoons Water (52 grams) |
You will need...
Steps
The Butter |
1. Dice the
2.
The
3.
The
Butter
(¾ Cup or 169 g) but do not let it melt or even soften : TheButter
must be cold and you must work onto the next steps rapidly2.
The Butter
(¾ Cup or 169 g) must be cold and hard : The blade of the Food Processor (with chopping blades) will soften it3.
The Butter
(¾ Cup or 169 g) is too soft here as you can see on the photo : place it in the fridge and wait30 minutes
before even starting the recipe
4. In the mixing bowl of a Food Processor (with chopping blades), combine:the
5. Crumble the dough by processing the dough in
Flour
(2 ¼ Cups or 330 g), theButter
(¾ Cup or 169 g) cold, to cut into 0.25" (or 1/4" or 0.635 cm) thick slices, theSalt
(¼ teaspoon) et theSugar
(1 teaspoon)5. Crumble the dough by processing the dough in
1 second
intervals
6. Then process the dough for
7. At this point, pieces of
8. French cooks call this a "sand"
8 seconds
7. At this point, pieces of
Butter
should still be visible8. French cooks call this a "sand"
9. Time to add the
10.
If the
11. Gradually add the
12. The dough is done when it has begun to mass. Proceed to "Frasage" (blending)
13. The dough gathers together
Water
(½ Cup or 104 g) : it must be very cold10.
If the Water
is not cold enough (like during summer), place in the freezer for5 minutes
11. 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 mass12. The dough is done when it has begun to mass. Proceed to "Frasage" (blending)
13. The dough gathers together
Frasage (blending) |
14.
15. Gather the dough again into a mass and repeat the "frasage" : Do this several times
ResultPretty easy, he ? Cover with plastic wrap and refrigerate for at least 1 hour before using |
|
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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2 ¼ Cups Flour (330 g)
¾ Cup Butter (169 g)
¼ teaspoon of Salt
1 teaspoon of Sugar
½ Cup Water (104 g)
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