The Classics of Pastry and Dough Recipes

I present to you my own little pastry guide! I’ll probably add pictures one day, but this is what I got for now.

Short Crust Pastry

Pâte Brisée

This dough is traditionally used in France when making quiches. This is because of its impermeable attributes which allows you to use wet ingredients without the dough getting soaked. If you are baking it with very wet ingredients, you can brush it with egg yolk before you pre-bake it for 5-10 minutes at 180º.

250 g flour
125 g room-tempered butter
1 pinch of salt
a couple of tbsp of water

Mix the butter with the flour and salt thoroughly until all the butter is integrated to the flour. Then add the water. You want just enough to have a firm dough.

Make a ball with it, then flatten it slightly.

Wrap it in glad pack and leave it in the fridge for a minimum of 30 minutes. You can even prepare it the day before you need it.

Choux Pastry
Pâte à Choux


(if you want a more detailed post with pictures and tips, click here)

25 cl milk
80 g of room temperature butter
3 eggs
150 g flour
1 pinch of salt

Mix the 25 cl of milk, a pinch of salt and the 80 g of cut butter in a pot and heat it up.

Once the butter is melted, take of the pot of the plate and add all of the 150 g of flour.

Put the pot back, and stir heavily. This process is meant to dry out the pastry.

You then put it in a bowl and add the first egg and stir with a spatula. It’s going to do a strange mix. Don’t worry, keep stirring until the egg is well integrated.

Do the same process with each of the eggs.

The pastry is ready! Put them in the oven at 180° for 25 minutes or more.

Puff Pastry
Pâte Feuilletée

Coming soon

Sweetcrust pastry
Pâte sablée

Coming soon

Norwegian Bun Pastry

50 g melted butter
1/2 tsp of cardamom
250 g milk
2 tbsp dry yeast
1/4 tsp salt
75 g sugar
500 g wheat flour

1 egg for the decoration

Mix all the dry ingredients (flour, sugar, cardamom, dry yeast, salt).

Then add the milk while stirring. Then add the melted butter. Knead the dough well for about 10 minutes.

Let the dough rise in a warm place for 30 minutes.

Then cut the dough into small pieces and roll them into buns. Which size is up to you but keep in mind that they will rise during the second round of rising and also in the oven. Put the buns on a cooking sheet and let them rise for another 30 minutes.

Coat the buns with the beaten egg and bake them at 250ºC for 8-10 minutes.


Sponge Cake

130 g flour
130 g sugar
4 eggs
1 ts baking soda

Whip the eggs with the sugar. Then add the flour and the baking soda.

Pour the mixture in the springform. Then bake it in the oven at 180ºC celsius for about 30 minutes or until its baked through and golden.


Pizza dough
Pasta per la pizza

250 g flour
200 g lukewarm water
2-4 tbsp dry yeast or 25 g fresh yeast
1 pinch of salt

Mix the instant yeast with the lukewarm water and then add it to the flour with the pinch of salt. Cover it with a towel for around 1 hour.

After one hour it should have risen to double size and be ready to use.

The baking time will depend on how thin you make the pizza and how much topping you put on it. Start by putting for 10 minutes at 180ºC and then adapt the baking from then on.

No-knead Bread Dough

(if you want a more detailed post with pictures and tips, click here)

500 g flour
400 g lukewarm water
2 tbsp dry yeast
2 tbsp salt
up to 50 g of grains, seeds or oats, if more add more water (optional)

Mix the dry ingredients in a large mixing bowl. Then add the water and mix.

Let it rise for 8-12 hours.

Place the dough on a surface with sprinkled flour and sprinkle some flour on the dough as well. Then just fold the dough on itself a couple of times (2-4) and shape it to a nice round shape.

The dough needs to rest covered for about 2 hours. I just put the bowl on top of the dough.

After one and a half hour (or half an hour before your going to bake your bread) put a cast iron pot in the oven at 250ºC. If your not using a cast iron pot, there’s no problem, just make sure it handles the heat (no plastic). Then take the pot out of the oven and through the dough in and put it back in the oven with the lid on.

Then after 45 minutes, take off the lid and turn down the heat to 220º for 15 minutes. Then take it out of the oven. When you knock on the bread it should make a “hollow” sound which means it’s ready. Let it cool down on a rack.



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