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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) |
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 | 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...
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Ingredients
 | 2 ¼ Cups Flour (330 grams)¾ Cup Butter (169 grams)¼ teaspoon of Salt1 teaspoon of Sugar½ Cup Water (104 grams) |
You will need...
Steps
The ButterDice theButter (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 rapidly |
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 |  The Butter (¾ Cup or 169 g) must be cold and hard : The blade of the Food Processor (with chopping blades) will soften it |
 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 |
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In the mixing bowl of a Food Processor (with chopping blades), combine:
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Crumble the dough by processing the dough in 1 second intervals |
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Then process the dough for 8 seconds |
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At this point, pieces of Butter should still be visible |
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French cooks call this a "sand" |
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Time to add the Water (½ Cup or 104 g) : it must be very cold |
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 If the Water is not cold enough (like during summer), place in the freezer for5 minutes |
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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 mass |
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The dough is done when it has begun to mass. Proceed to "Frasage" (blending) |
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The dough gathers together |
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Frasage (blending)Turn the loose mass on the work surface |
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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 |
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 | Frasage will ensure that the dough reaches the right consistency, it is an important step |
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 | Gather the dough again into a mass and repeat the "frasage" : Do this several times |
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ResultPretty easy, he ? Cover with plastic wrap and refrigerate for at least 1 hour before using |
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The other recipe of Shortcrust Pastry Doughs |
Recipes using Pastry Dough  All the recipes using Pastry Dough are HERE |
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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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