What is the difference between shortcrust pastry and flaky pastry

According to About. Standard recipes call for water. For more flavor and a tender crumb, the water can be replaced with eggs. Puff pastry turns golden brown and rises dramatically in the oven. However, it is difficult and complicated to make from scratch. It is used in sweet recipes that require a flaky, buttery pastry such as a sweet pie. Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights with wet fillings or those that are not being served immediately.

Plain shortcrust is usually used for savoury fillings but can be a good counterpoint to very sweet fillings too so it is an all-purpose option. Pate sablee is a sweetened shortcrust pastry, though more like a biscuit dough, in that butter and sugar are beaten together before the flour and liquid are added.

The word sablee means sandy or grainy and this effect is sometimes enhanced by the addition of ground almonds. Filo is wafer thin and crunchy and brown when cooked. Use filo when a light, crunchy pastry is required, like a spinach pie, or where it will receive a good soaking in a syrupy liquid such as when making baklava. Story continues after video. Choux has very specific uses such as for making eclairs, croquembouche and choux buns.

When baked, it transforms into light-as-air puffs with hollow pockets perfect for filling with cream or chocolate. I can honestly say that this is the best pastry I have ever tasted! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Save Recipe Recipe Saved. Description Discouraged by failed pie crust? Ingredients Copy to clipboard Copy to clipboard.

Scale 1x 2x 3x. Dump the flour into a mixing bowl and add the cold butter, lard, and salt. Rub the fats into the flour by pinching them with your fingertips.

Continue this process until most of the mixture looks like breadcrumbs, but some larger clumps of fat still remain. Pour in the lemon juice, and add 1 tablespoon of ice water. Mix with your fingers until the dough starts to come together, then add another tablespoon of ice water. Continue to add water, just a little at a time until all the flour has been picked up and the dough has come together. The dough should not be sticky. Turn the dough onto a clean surface. Blend the fat and flour together by flattening down the dough with the palm of your hand several times.

This is called fraisage. Shape the dough into a flat disc, wrap tightly in plastic wrap, and chill for at least an hour before using. If the dough is very hard when you try to roll it out, give the pastry several hard bashes with a heavy rolling pin to soften it. Notes Always measure the solid ingredients with a kitchen scale. This is by far the easiest and fastest method of measuring solid ingredients. It saves dishes and makes your life easier, plus ensuring an accurate measurement every time.

If you must use measuring cups, use them properly. Flour should always be spooned into the cup, and the excess should be swept off with a knife.

Do not pack the flour into the measuring cup. Use cold ingredients. Cold ingredients are a necessity for flaky results. Chill before rolling it out. An hour in the fridge is the perfect time to harden the fats and help it not stick. Cold dough will be flakier when it bakes. Is your cold pastry as hard as a rock? Soften it quickly by giving it several hard bashes with a heavy rolling pin.