Best Pasta Information

Source :

 

I found this information in several places including the site "  Toque’s head  ." But also in the book "  Baking Lessons: Volume 3, The pasta and pies  " Christophe Felder.

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Recipe :

It is almost impossible to find an exact recipe for the types of the most common pasta pies: broken, sweet, dark or sanded. Each recipe varies and contrite previous. I tried to summarize some invariants.

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Ingredients

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All pastes are mainly constitutes flour, salt and butter. The differences lie in the use of soft butter or hard butter, in the proportion of sugar and the use or not of an egg.

             The proportion of butter face the flour is between 1/2 and 4/5 by revenue.

             The incorporation of soft butter into the flour is called creaming. This will bind the flour grains together and thus                 gluten flour can form a resilient network that harden when cooked.

             Conversely, the use of hard butter isolates flour and grains of sugar making the friable pulp cooking where a sanded texture. Stir hard butter is therefore called sanding.

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Preparation

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The preparation is almost always similar. Only changes the method to gather the dough into a ball.

             The first step is to sand with the flour, sugar, salt and butter.

             Then to bring the sand into a ball is used depending on the dough: water, an egg, milk or cream.

             It must then be milled pulp by extending it with the palm of his hand before returning as a ball. This is to repeat                   2 or 3 times.

             Finally we need the dough rest at least 2 hours.

 

Techniques :

 

Quick Tips:

             If the dough sticks to the rolling pin: spread the dough between 2 sheets of parchment paper

             To easily put your dough in a mold:

             wrap slightly around the roll and unroll the above mold

             directly spread the dough on a baking sheet that you put directly into the mold

             For easy removal: think buttering the pan or use greaseproof paper.

             To prevent a large air bubble swells under the dough when baking: pierce the dough with a fork

 

Conducting a white cooking:

 

A white cooking involves cooking a pastry without garnish. Indeed, all the fittings are not baked. This technique is also used if the seal requires a very short cooking time, insufficient to completely cook the batter.

             Put the dough into the mold

             Pierce the pastry with a fork

             Let stand 30 minutes in the refrigerator to prevent the dough shrinks during cooking

             Cover with parchment paper

             Put a weight on the paper to the dough does not moveUse beans or small stones

             Make cooking as indicated

             Remove weight (do not burn) and paper

             Let cool

             Chablonner pie shell if indicated (see below)

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Chaperone a pastry:

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This technique avoids pies soften despite topping based on cream. It involves passing a thin layer of melted chocolate on the bottom of the dough. On cooling, the chocolate hardens and creates an impermeable layer. The choice of chocolate does not matter (white, milk, dark) because it does not feel the taste.

             Cook over white pie dough

             Weigh approximately 30g of chocolate to a diameter of 18cm mold

             Melt chocolate

             Coat the tart shell with a thin layer of melted chocolate with a brush

             allow to harden