This week, Chef Philippe Eichest shares with us a recipe that can be used every day in both sweet and savory versions: short pastries. He also reveals a new trick to completely darken pie dough…
In his latest YouTube Mentor video, chef Philip Echebest shares his recipe and a great trick for making shortbread. It may seem simple at first glance, but like everything in baking, it requires a good helping hand!
You can use this pie crust for a delicious rustic strawberry pie, Lauren’s pie or why not make a pie with seasonal vegetables! For a sweet short pastry version, the chef advises adding white sugar to the bottom of the pie. It will be caramelized, a real delight.
But that’s not all, Chef A . revealsA very practical trick that will make your life easier when it comes to darkening your pie… 🥧
Short pastry recipe from Philippe Echibest
4 to 6 people
- 200 grams of flour
- 1 egg yolk
- 4 cl of water
- 2 pinch salt
- 100gm soft butter
Start by preheating the oven to 200 degrees.
Put the flour into the bowl of a food processor or into a mixing bowl if you don’t have a food processor. for flour, Chef uses T55 Because it is easy to handle.
Add softened butter: This is butter at room temperature until soft, and will incorporate better into preparation. add the water.
Separate the eggs from the yellow. Put the whites in a bowl and add the yolks to the preparation (flour, butter, water).
Chief’s advice : Keep it white for meringue, royal icing, or floating island.
Mix on medium speed.
Once the dough is smooth, remove it. If the dough is too liquid, add flour and if it is too stiff, add a liquid ingredient.
Take your dough, and form a ball in your hands. Thrives Your work plan (put some flour on the board or work plan) and put the dough on top of it.
Take your rolling pin.
If you don’t have oneyou can use bottle or roll of cling film.
Turn the dough a quarter of a turn at a time without applying too much pressure.
As soon as the dough is well greased, put it in a previously lined mold (greased with butter and floured).
Bring the edges inward, leaving a little extra to create thickness.
trick : If you want to make a sweet pastry, you can put white sugar in the bottom of your pie, to make a nice caramel.
Your dough will stand out from the mold. Use your roller, go over the mold and the excess will be cut off. Save it for other recipes.
Fill in the slight excess of dough you have left over and create a nice edge. Wrap around the pie tray, and press against the wall.
👨🍳 pie ball trick 👨🍳
If you want to make your edges good, let them tuck well, Take a piece of the excess dough and shape a ball. Crush this ball to the edges of the dough so that the angle is perfect (see photo). The dough will fit the mold perfectly and there will be no fingerprints.
Time to chew dough!
If you have a utensil, great, otherwise use a vegetable peeler.
Chewing consists of making lines around the edge of the pie to get a nice look.
Pierce your pie with a fork. Add dried beans to the bottom of the pie.
Cook for 20 minutes at 200 degrees blind cooking and you’re ready!
If you want to use this pie crust to make strawberry pie straight away, you can remove the beans and bake a little longer until browned.
Philippe Etchebest – Cook Well With My Mentor
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