Cool pastry hack: Chef's twist on the classic dough
Shortcrust pastry is the base for many holiday bakes. The recipe is remarkably simple, and the proportions are easy to remember. However, it might not turn out well if you don't follow tried-and-true rules. The ingredients for the dough must be cold, and the kneading time should be as short as possible. The chef came up with a brilliant idea to avoid unnecessarily warming the ingredients.
5:32 PM EST, November 29, 2024
I always prepare shortcrust pastry using the ratio: 10:7:3,5, meaning 10 ounces of flour, I add 7 ounces of butter and 3.5 ounces of sugar. Magda Gessler adds 2 egg yolks, which help the dough rise slightly. She mixes the ingredients with a fork, ensuring that the dough doesn't heat up from the hands. I saw how simple it is, and I've been doing it the same way ever since.
Why do the ingredients for shortcrust pastry need to be cold?
The key to shortcrust pastry is butter, which melts when exposed to heat. When this process happens in the oven, the fat creates layers that contribute to the dough's flakiness.
If the fat begins to melt on the board, for instance, due to warmth from your hands or kitchen tools, the butter and other ingredients will blend into a single cohesive mass without forming layers. Such dough may end up either spreading out or becoming a firm slab.
Chef's method for shortcrust pastry – practical tips
In this case, the time spent kneading the ingredients plays a crucial role. You should not knead the dough. It's just about ensuring the flour, sugar, and butter are combined. The structure will be perfectly smooth when you add powdered sugar.
Ingredients:
- 10 ounces of flour
- 7 ounces of cold butter
- 3.5 ounces of powdered sugar
- 2 egg yolks
- a tablespoon of water
- a pinch of salt
Instructions:
- Sift the flour onto your work surface, and mix it with sugar and a pinch of salt. Add cold butter from the fridge and chop it with a knife.
- Then, gather the ingredients into a mound.
- In a small bowl, mix the yolks with a tablespoon of water and pour into a well in the flour.
- Using a cold fork, gather the dough. When the ingredients start to stick together, quickly knead it into a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Just before placing the dough in the oven, roll it out with a cold rolling pin.
Holiday cookies on shortcrust pastry
You can use the shortcrust pastry recipe for many holiday bakes. It’s great for preparing English mince pies, which are crumbly tarts filled with dried fruits and nuts, as well as for baking holiday gingerbread cookies. With this dough, you can make cinnamon stars with icing and orange zest or nut-filled cookies with cream.
