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Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

2017-12-10
  • 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) 








About this recipe

After 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)

Jacques Pépin's Shortcrust Pastry Dough


 
Jacques Pépin's Shortcrust Pastry Dough

Source of the recipe

A 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 !


 
Jacques Pépin's Shortcrust Pastry Dough

The recipe is on page 321

 

Modifications to the original recipe

I modified only a few things...
  • I multiplied the quantities of the book by 2


 

Ingredients

Jacques Pépin's Shortcrust Pastry Dough

Pour 600 g (1 lbs 5 oz )

 
2 ¼ Cups Flour (330 grams)

¾ Cup Butter (169 grams)

¼ teaspoon of Salt

1 teaspoon of Sugar

½ 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 Salt

0.8 teaspoon of Sugar

½ 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 Salt

0.6 teaspoon of Sugar

⅓ 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 Salt

½ teaspoon of Sugar

4 Tablespoons Water (52 grams)

 

You will need...

Steps

The Butter

1. Dice the

Butter

(¾ Cup or 169 g) but do not let it melt or even soften : The

Butter

must be cold and you must work onto the next steps rapidly

2.  The

Butter

(¾ Cup or 169 g) must be cold and hard : The blade of the Food Processor (with chopping blades) will soften it

3.  The

Butter

(¾ Cup or 169 g) is too soft here as you can see on the photo : place it in the fridge and wait

30 minutes

before even starting the recipe
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough

4. In the mixing bowl of a Food Processor (with chopping blades), combine:the

Flour

(2 ¼ Cups or 330 g), the

Butter

(¾ Cup or 169 g) cold, to cut into 0.25" (or 1/4" or 0.635 cm) thick slices, the

Salt

(¼ teaspoon) et the

Sugar

(1 teaspoon)

5. Crumble the dough by processing the dough in

1 second

intervals
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough

6. Then process the dough for

8 seconds



7. At this point, pieces of

Butter

should still be visible

8. French cooks call this a "sand"
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough

9. Time to add the

Water

(½ Cup or 104 g) : it must be very cold

10.  If the

Water

is not cold enough (like during summer), place in the freezer for

5 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 mass

12. The dough is done when it has begun to mass. Proceed to "Frasage" (blending)

13. The dough gathers together
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough

Frasage (blending)

14. 
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough

15. Gather the dough again into a mass and repeat the "frasage" : Do this several times
Jacques Pépin's Shortcrust Pastry DoughJacques Pépin's Shortcrust Pastry Dough


Result

Pretty easy, he ?

Cover with plastic wrap and refrigerate for at least

1 hour

before using

Jacques Pépin's Shortcrust Pastry Dough


 

The result and the pix




Comments for This Recipe

5 Comments
  1. On Saturday March 24, 2018
    Toby wrote:
    FCI grad of 2003 I loved working and learning from you! Just made the plum tart and found this dough recipe just make sure I still remembered correctly!
  2. On Sunday March 25, 2018
    François answered:
  3. On Saturday July 6, 2019
    Cveteto wrote:
    BRAVO SHEF !!!
  4. On Thursday November 28, 2019
    Stephanie wrote:
    Does this make one or two pie crusts?
  5. On Thursday November 28, 2019
    François answered:
    rather 2 !

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

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Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

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Buttermilk

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Candied orange

,

Cardamom

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Celery

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Chicken liver

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Chili powder

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Chipotle

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Chorizo

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Cloves

,

Coca cola

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Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

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Coriander powder

,

Crème fraiche

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Dry yeast

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Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

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Genoa bread

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Gianduja

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Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

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Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

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Lamb

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Lard

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Leeks

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Lemon

,

Lemon zests

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Lobster

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Madeira

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Mango

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Masa

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Mascarpone cream

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Mint

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Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

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Olives

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Orange juice

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Palm sugar

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Pastis

,

Pastry dough

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Pearl sugar

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Peppers

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Pork

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Potatoes

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Rabbit

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Raisins

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Raspberries

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Raspberry jam

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Rice

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Rice vinegar

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Ricotta cheese

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Rosemary

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Rum

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Rye flour

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Saffron

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Salmon

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Sausage

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Sesame oil

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Sesame seeds

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Spinach leaves

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Split peas

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Strawberries

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Sweetened condensed milk

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Tomatoes

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Tonka bean

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Tuna fish

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Turmeric

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Vanilla Custard

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Vanilla sugar

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Vegetable shortening (crisco)

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Whiskey

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White wine

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Whole flour

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Worcestershire sauce

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Yeast

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Yoghurt

,



2 ¼ Cups Flour (330 g)

¾ Cup Butter (169 g)

¼ teaspoon of Salt

1 teaspoon of Sugar

½ Cup Water (104 g)