Cooking · Group
Pastry
The doughs and shells that hold something else together. Shortcrust, choux, sweet pastry, the recipes you keep on the shelf because they show up in every other dish.
Cooking · Pastry
Cheese Twists
Rough puff rolled thin, dressed with grated parmesan and a turn of black pepper, folded over and rolled again, sliced into strips and twisted. Baked until deep gold and shattery. The quickest way to turn a batch of pastry into an afternoon snack -- twenty-five minutes from fridge to plate, eaten warm with a glass of something cold.
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Cooking · Pastry
Crème Pâtissière
Vanilla pastry cream cooked on the stove in twelve minutes -- milk, yolks, sugar, cornflour, vanilla. The engine of half of French pastry: the inside of an éclair, the filling under fruit tarts, the cream between the layers of a mille-feuille. Makes about 600g.
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Cooking · Pastry
Rough Puff Pastry
Quick puff -- four turns instead of six, cubes of butter rolled into the dough instead of a hand-shaped butter block. Most of the flake, half the work. The pastry behind mille-feuille, palmiers, sausage rolls, and anything that wants crisp golden layers without a Friday-night beurrage.
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Cooking · Pastry
Pâte Sucrée
Sweet shortcrust pastry made in the food processor in five minutes, perfumed with lemon zest, ready for any tart shell that needs a crisp golden base. The pastry behind the lemon meringue and a dozen other things.
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