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The concept of using flour and fat to create a pastry dough can be traced back to ancient civilizations, but it was the French who refined and popularized the technique. The recipe for pâte brisée is believed to have evolved from a medieval pastry called " coffin " or "coffyn," which was a sturdy, vessel-like pastry used to encase and cook ...
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. [3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. [4] Keller tested many of the recipes with gluten-free flour. [4] Bouchon Bakery emphasizes "clean cooking". [5]
The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...
Preheat oven to 350°. Melt butter in a 14-inch straight-sided skillet over medium high. Add onions, leeks, apples, pears, celery, 1 tablespoon of the salt and 2 teaspoons of the pepper.
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Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
Remove the foil ring after 25 minutes and return the quiche to the oven. Cook for 20 more minutes or until a toothpick comes out clean once inserted in the center of the quiche. The crust should ...