How to make Pate Brisee
good for 25 cm tart tin:
250 g flour
125 g unsalted butter- cold
3 egg yolks
around 30-ml water
How to make Pate Sucree:
good for 25 cm tart tin:
225 g flour
112 g unsalted butter- cold
2 egg yolks
33-66 g icing sugar
around 30-ml water
Procedure for Pate Sucre
To the total of flour and butter, add 10-20% icing sugar. So with the above quantity, add 33 g to 66 g of icing sugar. Add the water little by little. You may need even less than 30 ml.
*Once the flour is mixed with liquid (water and beaten eggs), work the flour mixture lightly, rolling it and kneading gently on a lightly floured surface, maximum of 30 sec.
Follow the same for Pate Brisee, except that no icing sugar is added.
Showing posts with label How to's. Show all posts
Showing posts with label How to's. Show all posts
Monday, January 2, 2012
How to Make Creme Patissiere
How to make Creme Patissiere
(good for 25 cm tart tin)
500 ml milk
1 tsp vanilla extract
5 egg yolks
125 caster sugar
25 g plain flour
25 g cornflour
Heat the milk and vanilla extract until just boiling. Remove from heat and cool slightly.
Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornflour. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously.
Pour into a large bowl and cover. Set aside to cool. Beat until smooth before using.
* Lumps:
This Creme is thickened with flour and cornflour. To avoid a lumpy mixture, vigorous mixing is essential throughout cooking. Do not be alarmed if lumps form, just beat hard and thy will break up as the custard thickens and comes to the boil. The cold custard can be enriched by folding in whipped cream.
(good for 25 cm tart tin)
500 ml milk
1 tsp vanilla extract
5 egg yolks
125 caster sugar
25 g plain flour
25 g cornflour
Heat the milk and vanilla extract until just boiling. Remove from heat and cool slightly.
Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornflour. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously.
Pour into a large bowl and cover. Set aside to cool. Beat until smooth before using.
* Lumps:
This Creme is thickened with flour and cornflour. To avoid a lumpy mixture, vigorous mixing is essential throughout cooking. Do not be alarmed if lumps form, just beat hard and thy will break up as the custard thickens and comes to the boil. The cold custard can be enriched by folding in whipped cream.
How to Cook Spinach
How to cook spinach
wash very thoroughly.
15 g of butter (to 200g of spinach) in a sauce pan until foaming but not burning.
put in spinach- medium heat.
cover with a lid, and time for 30 sec.
open lid and stir, close lid again and cook for another 30 sec
Finished
wash very thoroughly.
15 g of butter (to 200g of spinach) in a sauce pan until foaming but not burning.
put in spinach- medium heat.
cover with a lid, and time for 30 sec.
open lid and stir, close lid again and cook for another 30 sec
Finished
How to Bake Blind
How to Bake Blind
Preheat oven to 200c/ 180c fan
Having rested the pastry, take it out of the fridge. On a lightly floured surface, pat it with lighly floured rolling pin, turning it then pat again. Roll out to the thickness of a pound coin.
Using the rolling pin, transfer the dough onto the tart tin. PRICK the surface with a fork, then put foil and baking beans.
* If the filling requires no cooking, cook the pastry shell for 15-25 min. Take out the foil and baking beans halfway.
* If the pastry has to be partly baked, leave in the oven for 15 min, taking out the foil and baking beans after 10 min, and return the tin with the shell to bake further for 5-10 min more.
Preheat oven to 200c/ 180c fan
Having rested the pastry, take it out of the fridge. On a lightly floured surface, pat it with lighly floured rolling pin, turning it then pat again. Roll out to the thickness of a pound coin.
Using the rolling pin, transfer the dough onto the tart tin. PRICK the surface with a fork, then put foil and baking beans.
* If the filling requires no cooking, cook the pastry shell for 15-25 min. Take out the foil and baking beans halfway.
* If the pastry has to be partly baked, leave in the oven for 15 min, taking out the foil and baking beans after 10 min, and return the tin with the shell to bake further for 5-10 min more.
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