the picture at the end and thumbnail is just an example of how it looks like when used in various tart pans 🙂🙂 the video is only making the pastry 😄👨🏻‍🍳

@jamesa7506

2 жыл бұрын

Very easy recipe thank you for sharing! What is your "bench" made out of? Plastic, granite, formica...?

@australiagreg3179

Жыл бұрын

pity u didnt tell us this at the beginning of the video

@africo9104

Жыл бұрын

I never saw any photos. I want to use this for Christmas pies, is it OK for that ?

@Mila808g

Жыл бұрын

Hey just so you know my guy, the word 'decompose' is typically used to describe decay (of organic matter or a carcass.) The way you utilized the word is not incorrect per say, but usually English speaking folks would say 'break down the steps' or something like that 🙂

@qwr742

Жыл бұрын

Lol i don't trust the recipe then

A tip for everyone after rubbing the butter into flour shake the bowl gently and all the big lumps will come up on top so you can rub them smaller. Great pastry

@lawncuttingplusdelta

Жыл бұрын

Bottomline cold butter.. break it down to pea size …..those bits of butter will steam and create flakey pastry

@nicks1063

Жыл бұрын

Better tip, cut your cold butter from the refrigerator into small cubes, lay the cubes out on a parchment lined sheet pan (not touching) and put them in the freezer for an hour or two, then put the frozen butter cubes and the flour in the food processor and pulse a few times until you have the same texture, freezing the butter will keep it from melting and you'll get that exact same sandy texture where the butter and flour are perfectly combined in 10 seconds or less! 👍😁

@CaroleGilman

8 ай бұрын

@@nicks1063Wow!

@helenamcginty4920

3 ай бұрын

My mum taught me that. Her mum taught her etc. But my pastry is still hit and miss. Its better if I use softer lard rather than the rock hard stuff we used in the UK. A neighbour used to render the lard from her belly of pork. It was next door to liquid but even I made beautiful pastry with it. My then 18 yr old mum's landlady (1938) made lovely pastry and stood over mum to teach her but mum's was just pastry. I think good pastry makers are born not made. 😊

@helenamcginty4920

3 ай бұрын

​​@@lawncuttingplusdeltai never use butter in pastry. Just lard except for flaky pastry.

I LOVE YOU, LOL. I have finally found the ideal recipe. No more shortening and butter mess. The pastry came out EXACTLY as pictured and tasted delicious. THANK YOU, THANK YOU! 🤩

@FrenchCookingAcademy

Жыл бұрын

love the excitement thank you 🙂🙂

I have now made this pastry twice and it was perfect both times! I made with water for a crispy pastry, and milk for a softer one. I will never make shortcrust pastry any other way from now on! Thank you so much for posting this. I am a real fan!

I did it for my work pies, the my customers compliments my pies and your crusts for the pies . Thank you very much, I will do always from now.

Thank you so much. I have made it and added spinach. Only used Swiss cheese and Cheddar. It was absolutely delicious. My daughter loved it. Most of the recipes on the web for the crust do not use the egg or the milk just water, but the egg and milk add a lot of flavor to the crust. I truly thank you.

I love that I have learned this from scratch. Easier than expected, because of your tutorial, very friendly well taught for novices. Now to practice! Thank you Chef

Thank you chef,love from Philippines.

I made a lemon mascarpone tart with this recipe. It was divine!!!

Supèr dough Stephan. I already made 15 x or more this dough, except I use 200 gr in of plain flour + 50 grams of almond meal, I use only 125 gr of butter instead of 180grams. The fruits / berries' tart was fantastic, my grand daughter Anouk said it was her favourite tart. Merci beaucoup. 5 *****

This was the best, flakiest, and easiest crust I've ever made. Thank you!!

This is wonderful! I love this for homemade quiche!

Love your stuff, Stefan. I've learned so much from you. Thanks.

Love your recipes Stephane. Thank you. I used to have such a hard time with pastry dough. This makes it perfect and easy. Merci beaucoup!

I tried this. Best shortcrust I've ever made. So easy!

Just the best shortcrust ever! Merci Chef.❤

I MADE IT AND CAME OUT PERFECT! THANK YOU!

Update Comment. I made this shortcrust and it is amazing. I made some Frangipane tarts with fresh pears. Oh, my goodness, wonderful. Also placed 3 fresh raspberries in the shell and them piped in frangipane and sprinkled sliced almonds on top. The pastry is so easy to make and roll out. Thank you for sharing this recipe

THANK YOU!!!!!! I hope all is going well for you!

Looks beautiful ! I can't wait to try this!

Beautiful to watch. Lovely background. So well done. The recipe demos of course are stellar

This is my favourite recipe. My 4th watch for the recipe! Thank you!

Excellent tutorial, thank you so much!

Loved all the little tips😊

Thank you! I often make flans & quiches; will try your method next time 😊

So great! Thank you. The pastry was lovely and I especially loved the ‘hacking with the spatula’ & the kneading trick on the bench, to bring it together nicely.

Hi Stephane, I made this pastry recipe this afternoon for a Quiche Lorraine and everybody in the family loved it - so delicate and flavoursome...

Really came out well n enjoyed it, thank you so much for sharing!!

I watched this KZread every time I make tartelette almost every week with different fruits. Merci Stephan. Your dough is easy to make, simple and yummy. Anouk, our grand daughter loves your pastry's dough. Bonjour de Melbourne. Biz 👍👍👍

I now uses your shortcrust recipe to make quiche (spinach or mushroom). Thank you so much Chef! Happy holidays:))

Such a wonderful and simple teaching method. Thank you.

Hi Stephane, Thank you for all your wonderful videos, I enjoy all of them, I have learned so much from your videos.👍😁 Thank you, Kenneth…..

Awesome recipe!! I have used your recipe many time since I found your channel. Wishing you all the very best. 👌🏽

I’ve made two quiches using this dough recipe . I got so many compliments. He’s a gem!

Fabulous! After years of pastry failure - at last a recipe and technique that works. Many many thanks.

Just perfect timing! Thanks a lot for your recipes. I’m going to make a cherry 🍒 pie 🥧 this weekend 😋

Thank you for teaching us this and taking out all the mystery of the perfect pie crust. I used it for a get together and everyone commented how flaky and delicious it was. You Rock♥️💞♥️

Great recipe!! Thanks a lot.

Your explanation always easy and convenient.. Recipes i tried all successful 😊 thank you chef Stephane 🙏

That is a very easy method, less mess especially as I always make my pastry from scratch, I tried it. thank you.

Best shortcrust recipe ever ...

Thank you for sharing. I can't wait to try this for my first short bread for some sweets, and I love your accent.

You make it easy for the average home cook to elevate their cookery skills! Also, excellent videography & editing, watching you is better than any TV show or movie. Thank you for sharing your techniques fantastiques!

Thank you and love it ❤

Hi. Thank you for posting this video. I made short crust pastry for the first time and followed your video. The only thing I didn't have was an egg, but it still came out tasting and looking lovely! My daughter commented on how good it was so I'll be making it again. Thanks again

Lovin this channel!

Justo necesitaba una receta para corteza. Muchas gracias desde Ecuador.

Brillant. Much easier to handle than before. Milk is key

Great stuff, Stephane

Merci beaucoup pour cette recette, si facile et fantastique!!! I made it for chicken pot pies tonight and it was perfect - and délicieuse!

Many thanks, I tried this & am pleased with the result 😀

Outstanding explanation, lots of detail and very easy to follow - nice one chef :)

used your food processor recipe time and again. If this compares to that it will become my new go to .thanks

Thank you for sharing.

Such an easy half recipe to follow.

Thanks!

Stephen I really enjoy the content that you share with all of us. I have been on a quest over the past couple of years to be a better baker. At the beginning of the pandemic, I sharpened my skills on baking different kinds of bread. Now I am taking on pastry doughs. As everyone knows, prices for goods are soaring. I went to the grocery store a few weeks ago to buy frozen puff pastry. For 2 sheets used to be around $3.50 US dollars, now $7.50 US dollars. So, I will be watching your puff pastry video next. At Christmas time I love to make Mincemeat tarts with Frangipane. This Holiday season I will be trying something new, tarts with the frangipane and prunes that have been soaked in rum. This short crust recipe will make the process very easy and delicious. I am really enjoying our journey together. Thank you for sharing with us your God given talents.

Looks great I will try it.

Thank you so much for wonderful simple way of to make your pastry 😅❤

It was magnifique!

Merci. C'est parfect, supèr. Bonjour de Melbourne. 👍👍👍 I used to mix the flour with almond meal (- flour) + 50 grams of almond meal.

Very good shortcrust, thanks a lot

Thank you for sharing the recipe, now I can start with the custard tarts and mini fridge tarts.

Excellent!!!

This short crust pastry is absolutely stunning I have tried it amazing

@JonasDaniel95

2 жыл бұрын

Do you roll it out with a rolling pin and then transfer it to a form

@whimsical6036

2 жыл бұрын

@@JonasDaniel95 yeah it’s the easiest way

@vpm7ginnie784

Жыл бұрын

Why didn't you show us how you rolled it into tin and how long do you cook it for? Do you blind cook it

I have try with these recipe and its turn good and great taste. I love these recipe

loved it .

Amazing loveeeeee this recipe 🙌🙌🙌🙌🙌👍💯💯

What would be good is a comment on oven temperatures for this (Celcius and Farenheit) plus how long to cook if you are going to have a partially cooked shell or a fully cooked one.

This is so convenient, and so practical. Cheers, Stephane!

@FrenchCookingAcademy

2 жыл бұрын

glad you like it dwayne it is a really easy technique 👍🙂

@rebeccagerberich9551

2 жыл бұрын

@@FrenchCookingAcademy need recipe

@fedupwelsh7211

2 жыл бұрын

@@rebeccagerberich9551 recipe in the description box.

Hi Chef,I have learnt so much from you from the coq au vin to the bœuf bourguignon. Thank you! I have tried this before with milk and I must say it's the best recipe for shortcrust. However I never used the egg yolk. Could you kindly tell me if it enhances the taste and texture of the pastry please?

Bonjour! I am using this for a galette, I hope it turns out well

Fingers crossed on this one -- I have a poor record for pastry making and my husband so loves a nice pie!!!

Amazing

Perfect and super easy recipe but with measurements it will be more helpful please And please can i preserve this in the fridge for up to 3days?

Truly helpful, thank you Chef Stepháne. Your take on a praline tart would be most interesting. Greetings from Vermont

@FrenchCookingAcademy

2 жыл бұрын

Hi rusty i do have a lemon tart but it is an older version i need to update it i also have a pink praline tart video 🙂 kzread.info/dash/bejne/louFs8WGps-5fNI.html for the lemon tart kzread.info/dash/bejne/Yn51yLeiZNLAdrg.html

I just made this crust for my pumpkin pie and apple cranberry cherry pie for Thanksgiving

I also would love it if you teach us how to make the perfect silky brown sauce? french

Well done 🎉

Great !!!

Such an easy recipe to follow and the result was crispy yet soft. Made a fruit tart and it was great! My one complaint is that the baking instructions are not included. I had to look up a different tart recipe in order to learn how to bake this dough. Other than that, I will use this recipe again and again.

Loved it

@FrenchCookingAcademy

2 жыл бұрын

👍🙂

I made this on the weekend for a quiche, it was really good. Such an interesting method. I love your channel.

Wonderful. I love shortcrust. What about adding a little almond extract to it?

I came upon your tutorial by chance. The instructions are excellent and making shortcrust pastry seems easy. However, it would be very helpful if you listed the ingredients and the amounts used, and the oven temperature. I'd also like to see a demonstration of how you roll out the dough. Closed captioning would be ideal!

... fraiser..avec la paume de la main...😊

It was absolutely amazing. I made a quiche, and the pastry was really great. I didn't blind bake it, but I did put it on a metal sheet, which I preheated in the oven, and it was perfectly baked on the bottom as well. Very light and crumbley, delicious 😋

Looks great, can you please tell me what's the best room temperature? I kind of living in a hot-ish zone, the kitchen goes like 36c. Thank you, I will definitely try this one.

Hi. I enjoyed watching your video. Thanks for your tutorial. May I ask for the quantities of the ingredients you used, please? I would very much like to try it. Merci.

I made this but forgot to chill it. It sagged in the oven, but I used it anyway for my quiche and it was flaky and delicious!

Chilling it on the fridge now, curious what baking temp and time to make a shell for lemon tart?

Please does this recipe have a vegan version? I so much love it

Hi Steve could you give me resephy and the amount flower needed as you don’t say in your video ,also how long is baking time. Many thanks Helena

I'd love to learn how to make some fruit pie! I wonder if it's in your plans.

Hello Stephan, can I use this dough for tarte tatin? thank you.

I want to make this dough today. Will it fit a 14 x 4 inch rectangular tart pan?

Nice 🙌

Thans for sharing this recipe.. but last fours years I was following the other shortcrust pastry recipe from French cooking Academy Which recipe is better and gives a result. Please let me know about this. Thanks Sankalita from kolkata India

Thanks for the effort to explore a new way. However I still prefer the 1-minute-way with the food processor. That one is really cool.

@FrenchCookingAcademy

2 жыл бұрын

yeah it is nice and quick 🙂

What temperature (generally) should I bake at? 350F? Trying to make small individual tarts.