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 😄👨🏻🍳
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 🙂
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 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! 🤩
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 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.
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
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
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! 👍😁
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. 😊
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 *****
I watched this RUclips 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 👍👍👍
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.
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.
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
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 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♥️💞♥️
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.
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!
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 🙂 ruclips.net/video/dWQQcMvlSLo/видео.html for the lemon tart ruclips.net/video/0JAfUi4oZFU/видео.html
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.
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.
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?
What's the difference in ingredients and techniques between short crust pastry/scones/American biscuits/Scottish shortbread? Sometimes I try to make one it turn into another... Thanks!
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 😄👨🏻🍳
Very easy recipe thank you for sharing! What is your "bench" made out of? Plastic, granite, formica...?
pity u didnt tell us this at the beginning of the video
I never saw any photos. I want to use this for Christmas pies, is it OK for that ?
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 🙂
Lol i don't trust the recipe then
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!
The best pastry so far !!! I’ve been making shortcrust since ages I have yet to come across such a simple no fuss perfect version !!!!! Thank you 👏
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! 🤩
love the excitement thank you 🙂🙂
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.
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 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.
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
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
Bottomline cold butter.. break it down to pea size …..those bits of butter will steam and create flakey pastry
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! 👍😁
@@nicks1063Wow!
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. 😊
@@lawncuttingplusdeltai never use butter in pastry. Just lard except for flaky pastry.
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 *****
I’ve made two quiches using this dough recipe . I got so many compliments. He’s a gem!
I watched this RUclips 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 👍👍👍
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.
This was the best, flakiest, and easiest crust I've ever made. Thank you!!
Fabulous! After years of pastry failure - at last a recipe and technique that works. Many many thanks.
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.
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!
Thank you chef,love from Philippines.
This short crust pastry is absolutely stunning I have tried it amazing
Do you roll it out with a rolling pin and then transfer it to a form
@@JonasDaniel95 yeah it’s the easiest way
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
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…..
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
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!
Love this ..used it to make an Ottolenghi Membrillo and Stilton quiche…delicious! Thank you
My mother always added milk & egg, not water to her rich, sweet, shortcrust pastry and I do the same. Her pastry was wonderful.
Loved all the little tips😊
This is my favourite recipe. My 4th watch for the recipe! Thank you!
Just the best shortcrust ever! Merci Chef.❤
used your food processor recipe time and again. If this compares to that it will become my new go to .thanks
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.
That is a very easy method, less mess especially as I always make my pastry from scratch, I tried it. thank you.
This is wonderful! I love this for homemade quiche!
Brillant. Much easier to handle than before. Milk is key
Awesome recipe!! I have used your recipe many time since I found your channel.
Thanks for teaching us all.
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♥️💞♥️
Hi Stephane, I made this pastry recipe this afternoon for a Quiche Lorraine and everybody in the family loved it - so delicate and flavoursome...
THANK YOU!!!!!! I hope all is going well for you!
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.
I tried this. Best shortcrust I've ever made. So easy!
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
Fingers crossed on this one -- I have a poor record for pastry making and my husband so loves a nice pie!!!
Such an easy half recipe to follow.
Such a wonderful and simple teaching method.
Thank you.
Thank you for this beautiful recipe
Really came out well n enjoyed it, thank you so much for sharing!!
Merci. C'est parfect, supèr. Bonjour de Melbourne. 👍👍👍 I used to mix the flour with almond meal (- flour) + 50 grams of almond meal.
Thank you! I often make flans & quiches; will try your method next time 😊
This is so convenient, and so practical. Cheers, Stephane!
glad you like it dwayne it is a really easy technique 👍🙂
@@FrenchCookingAcademy need recipe
@@rebeccagerberich9551 recipe in the description box.
I now uses your shortcrust recipe to make quiche (spinach or mushroom). Thank you so much Chef! Happy holidays:))
Just perfect timing! Thanks a lot for your recipes. I’m going to make a cherry 🍒 pie 🥧 this weekend 😋
Thank you so much for wonderful simple way of to make your pastry 😅❤
Great recipe, noticed you did not roll it out, as it was too sticky, it would be great to see how much more flour you had to add to roll it out
I have try with these recipe and its turn good and great taste. I love these recipe
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!
Thank you for sharing the recipe, now I can start with the custard tarts and mini fridge tarts.
It was magnifique!
Truly helpful, thank you Chef Stepháne. Your take on a praline tart would be most interesting. Greetings from Vermont
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 🙂 ruclips.net/video/dWQQcMvlSLo/видео.html for the lemon tart ruclips.net/video/0JAfUi4oZFU/видео.html
loved it .
Excellent!!!
Wonderful. I love shortcrust. What about adding a little almond extract to it?
Your explanation always easy and convenient.. Recipes i tried all successful 😊 thank you chef Stephane 🙏
Justo necesitaba una receta para corteza. Muchas gracias desde Ecuador.
Outstanding explanation, lots of detail and very easy to follow - nice one chef :)
Great recipe!! Thanks a lot.
Thank you and love it ❤
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.
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.
I also would love it if you teach us how to make the perfect silky brown sauce? french
Beautiful to watch. Lovely background. So well done. The recipe demos of course are stellar
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?
Love your stuff, Stefan. I've learned so much from you. Thanks.
I MADE IT AND CAME OUT PERFECT! THANK YOU!
Bonjour!
I am using this for a galette, I hope it turns out well
Is this baked blind in all instances? Quiche, or fruit tart etc?
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 😀
Excellent tutorial, thank you so much!
Superb.
Haven’t tried it yet but thumbs up for a recipe that doesn’t require a £400.00 mixer.
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?
Lovin this channel!
This recipe is perfect even i used margarine( because butter is expensive in my country ) it came out really good. Thank you.
What is the precise amounts for the ingredients?
Can you show how you rolled and lined the baking dish?
What's the difference in ingredients and techniques between short crust pastry/scones/American biscuits/Scottish shortbread? Sometimes I try to make one it turn into another...
Thanks!
Looks great I will try it.
Hi are the ingredients enough for the base and top of a dinner size plate pie please?
Love the techniques you showed. Is there a way to reduce amount of butter and still achieving similar result?
Yes to an extent like 20 grams less or so other ways you will to need to balance out with more liquid
Very good shortcrust, thanks a lot
I just made this crust for my pumpkin pie and apple cranberry cherry pie for Thanksgiving
Looks beautiful ! I can't wait to try this!
Thank you for sharing.
Can I double this recipe?
What temperature and time do you recommend for blind bake or par baking?
Amazing loveeeeee this recipe 🙌🙌🙌🙌🙌👍💯💯
Will this make the bottom and top pastry ? Or do I need to double it
Great stuff, Stephane
What temperature (generally) should I bake at? 350F? Trying to make small individual tarts.