Pastry Basics Episode 1 | Pâte tutorial series
3 pastry doughs to rule them all!
So basically there are three basic pastry recipes everyone should know: pâte brisée, pâte sucree, pâte sablée and in my pastry series I will cover everything you need to know about them: recipes, dough making techniques, rolling dough, lining pie rings and baking tips
This is my first episode on pastry, you can find the follow up video (EPISODE 2) here:
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Useful tools: (paid links)
pastry cutter:
Stand-up mixer with paddle attachment for doughs:
Favourite store-bought vanilla:
Useful timestamps:
00:00 introduction to pastry
01:47 Ingredients list
02:30 Pate brisee, shortcrust pastry
07:44 Pate sucree. sweet shotcrust pastry
12:20 Pate sablee, another sweet pastry
15:10 what is coming on the next episode
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
How to Make Apple Strudel like a Professional Pastry Chef
Erin teaches Bridget how to make an easier recipe for Apple Strudel.
Get the recipe for Apple Strudel:
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How to Make Puff Pastry | Bake It Up a Notch with Erin McDowell
Baker extraordinaire Erin McDowell is breaking down all things puff pastry in our first episode of Bake It Up a Notch. She explains the magic behind puff pastry's flaky layers, shares a detailed step-by-step tutorial on making puff pastry from scratch, and also shares her go-to recipe for rough puff pastry. Stick around for a quick run-through of Erin's favorite puff pastry desserts! LEARN MORE ►►
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Five Two Silicone Spoon Set:
Looking for a specific tip? We've got you covered:
0:00:50 - The flakiness of puff pastry, explained + Erin's keys to success
0:03:19 - How to make puff pastry dough
0:06:18 - How to make the butter block for puff pastry
0:09:33 - How to bring the dough and butter block together
0:13:05 - How to fold puff pastry
0:19:11 - Troubleshooting tips for puff pastry
0:21:32 - Erin's go-to rough puff pastry recipe
0:31:54 - A quick puff pastry comparison
0:32:55 - Erin's favorite puff pastry recipe ideas
GET THE RECIPES:
Cranberry Pithivier:
Strawberries & Cream Mille-Feuille:
Palmiers:
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Puff Pastry (Buttery, Simple, and delicious)
How to make delicious buttery puff pastry, easy step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
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Beef Wellington with homemade rough puff pastry
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***RECIPE, SERVES SIX***
For the pastry
1 lb (454g) cold butter
1 lb (454g) flour + more for dusting
1 tablespoon (15g) kosher salt (if using unsalted butter)
1-2 teaspoons sugar
egg wash (an egg beaten with a little water)
For the filling
6 oz (170g) baby spinach
1 bunch fresh parsley
1 bunch fresh sage
1 cup (100g) panko bread crumbs
juice of half a lime
salt
pepper
ground ginger (very optional)
For the roast and sauce
1 2-3 lb (907g - 1.36kg) center-cut beef tenderloin roast, trimmed of silver skin
1 onion or a few shallots
1 teaspoon tomato paste
half a bottle of red wine
mustard
butter (I used a whole stick, 113g)
fresh thyme
salt
pepper
oil
Maybe also get some green veg for the side — I did steamed broccolini
Start with the pastry, which you can make days in advance. Cut the cold butter into large cubes and toss them with the flour, salt and sugar in a big bowl. Mix in just enough cold water to barely bring everything together into a shaggy dough. Cover and refrigerate at least half hour to let the flour hydrate and keep the butter firm.
Flour the dough and you counter and roll it out into a rectangle about a centimeter thick — go slowly to keep the pastry from cracking, and turn it frequently to keep it from sticking to the counter. Fold the two outer flaps in on themselves, like a letter.
Repeat the rolling and folding for a total of six times. It’ll get easier at first, and then harder again as the gluten tenses up. Wrap and refrigerate for at least a half hour (again, to firm the butter).
Trim the roast, saving any inedible trimmings for the sauce. Season heavily with salt and pepper and coat in a thin film of oil. Sear all sides in a very hot pan until you have some brown color, but get it out asap so that you cook the interior as little as possible. Let cool.
Put any beef trimmings you have into the hot pan to brown, followed by the onion or shallots, roughly chopped. When everything is brown, stir in the tomato paste and let it brown a minute. Deglaze with the red wine. Put in a roughly equal amount of water or stock, reduce heat and simmer at least an hour, topping off with more water as needed to keep the solids submerged.
Make the filling by blending all the ingredients in a food processor, which you’ll probably have to do in a couple batches. It should have a moldable texture at the end — if not, mix in more panko.
Coat the cooled roast in mustard, and pack on the green filling all around in as thin a layer as possible (see my plastic wrap method for doing this in the video). Don’t worry about the ends — you’re going to trim them off. Cover and chill while you roll out the pastry a final time.
Flour you counter and roll out the pastry about half a centimeter thick. Place the roast on it and roll it up, trimming off any excess pastry. Use egg wash to glue the seam and position the seam on the bottom. Crimp the ends. Wrap tightly in plastic and you can hold that in the fridge for a day if you want. Save any excess pastry for something else, or to cut into decorations for this.
Strain the solids out of the sauce. If there’s a lot of rendered fat, remove most of it with a gravy separator, or put it in the fridge to let the fat solidify on top so you can easily remove it. Return the sauce to the pan to reduce a little. Drop in some whole fresh thyme sprigs to infuse the sauce — lift them out after a few minutes and discard. Reduce the heat so there’s no more bubbling and then slowly melt in a lot of cold butter — it’ll take about as much as you want. Season to taste. You can reheat this sauce before serving, but do it very gently — if you boil it you’ll break the emulsion.
When you’re ready to finish the roast, heat your oven to 425ºF/220ºC. Spread some flour on a baking sheet and plop the Wellington on top. Brush the whole Wellington with egg wash. At this point you could lay on some strips of your leftover pastry to make a decorative lattice, or you could make shallow cuts to create a design, or you could scatter chunky salt over top, or all of the above. Plunge a probe thermometer from the side into the center of the meat.
Throw it in the oven, and be ready to pull it well before it hits your desired internal temperature — there will be more than the usual amount of carryover cooking. For medium rare, I pulled my roast after about 45 minutes at 110ºF/43ºC and it went up to 135ºF/57ºC as it rested. The roast can hold for a long time before slicing — it'll stay pretty hot. When you're ready to serve, slice with a serrated knife, and slice thick — the pastry will shatter if you slice too thin.
Flood each plate with sauce, lay on a slice with some vegetables on the side and eat. Maybe never do this again because it's way more work than it's worth.