Sweet, All-Butter Shortcrust Pastry

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Sweet, all-butter shortcrust pastries will have your entire family salivating for more. Make sweet, all-butter shortcrust pastries with help from the head chef and owner of The Baking Bean in this free video clip.

Part of the Video Series: Tips from a Pastry Chef
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Video Transcript

Hi, my name is Clarice Lam. I'm the chef and founder of The Baking Dean and I'm going to show you how to make an all butter shortcut pastry dough. So in my bowl I have some flour, a little bit of sugar, a little bit of salt and some cubed up cold butter. It's really important that all of your ingredients are very cold because what we're going to do right now is we're going to cut the butter in there. So I've got these two tools that are technically called bowl scrapers but you know, they're handy for other things as well. So I'm just going to go ahead and do my chop, chop, chop, chop all over the place. If you have cold hands which I do not, I have very warm hands, not good for pastry at all but if you have cold hands, you can kind of just stick your hands in there and crumble up the butter with your fingers. I'm just cutting in the butter right here until it resembles the size of I would say like a lentil size, a small lentil of what we're looking for. It's pretty coarse but you can see like some lentil size pieces in there. Alright so now I have a little bit of water here and the amount of water that you're going to add into your cut flour and butter mixture is going to be dependent on the weather. So you're going to go a little bit at a time and again, it's preferable if your water is very very cold. You can put it in the freezer or you can make some ice water or whatever. You're just going to keep working this until it comes together like a dough. You don't want to add too much water because you want it to, the end product to be nice and flaky. If you add too much water it's not going to do that. So I'm just going to finish this up with my hands and I'm not necessarily like smashing like mixing it very thoroughly. I'm just sort of like kneading it together just so that everything is completely combined and that looks really good. The whole chilling process helps the butter come back to its solid state and it will also help let the gluten relax so that when you go to roll it out it's not going to stretch back on you. Right now what I'm going to do is I'm going to wrap this up in some plastic wrap and I'm going to shove it in the refrigerator and what that's going to do is that's going to help the butter come back to a solid state and that's also going to help our dough relax and let the gluten relax so that when you go to roll it out, it's not going to shrink back on you. I don't know if that's ever happened to you where you try to roll out dough and no matter how much you roll it just keeps shrinking back, that's because you haven't let your gluten relax enough. So I've got the dough all ready here, it's all wrapped up ready to go in the fridge and it's going to stay there until I'm ready to use it. This is how to make an all butter cut-in pastry dough and I'm Clarice Lam from The Baking Bean in New York City and happy munching to you.


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