Shortcrust pastry – Pâte Brissé

Both Pâte Brissé and Pâte Sucrée are short cut pastry; Pâte Brissé is the same as Pâte Sucrée but without the sugar. Ingredients: 200g flour 100g cold, unsalted butter, cut into pieces 1 egg yolk ½ tsp salt, omit if using salted butter 3 tbsp, 45ml, ice cold water - or [...]

By |2023-06-15T14:37:00+10:00June 15th, 2023|French Odyssey cooking class, Pastry - Short Crust - Pâte Brisée, Pastry Making, Pastry-Making, Recipes, Uncategorized|Comments Off on Shortcrust pastry – Pâte Brissé

Perseverance and my lemon meringue tartlets.

Yesterday, at Kureelpa, it was 38°C, with high humidity, until about 8.30pm, when a cool wind blew and the temperature fell. We had dinner guests and so I had spent the day in the very hot kitchen rather than the pool. I had planned my menu without factoring in the heat! One of the desserts [...]

By |2018-01-15T19:21:14+11:00January 15th, 2018|Lemons, Pastry Making, Pastry-Making, Tarts|Comments Off on Perseverance and my lemon meringue tartlets.
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