The sweet dough

I wanted to offer you a long series of articles that repeat all my tips and advice on a technical element, a particular knack, a recipe,… You provide answers to problems and failures that we've all met, beginners or not… I also expect you in the comments, If you also have some secret tips to share!

And to open the ball, it tackles today sweet dough. I remember my very first pie crusts, stress by opening the oven halfway through and see that the edges were completely collapsed… The galley also the first jacking, those who take you 45 minutes for a pie 6 people…

and yet, master sinking is paramount when making pies (I love it!). Pie shell, this is the basis, the main element. Then the snap comes with time and practice, it is true, but the success of a good pie crust also depends greatly cooking, Cold rest periods, the sweet dough recipe… We see it all?

1. Recipe

Not too many pending on that point, I'm a fan of sweet dough Pierre Hermé, I almost exclusively use it. A rich butter dough, super crisp, but may not be the easiest to work. Le résultat gustatif en vaut néanmoins la peine. C’est la recette que je vous donne à chaque fois:

• 140g butter
• 75g icing sugar
• 2g de sel
• 25g almond powder
• 1 egg
• 250g flour T55

On commence par mélanger le beurre pommade, c’est à dire bien mou mais pas fondu, avec le sucre glace et le sel, on ajoute la poudre d’amande, puis l’oeuf en homogénéisant bien. On ajoute ensuite la farine en remuant juste de quoi l’incorporer, il ne faut vraiment pas trop la travailler (au risque d’obtenir une pâte qui va énormément se rétracter!).

On filme la pâte et on la réserve au réfrigérateur pour a night. Il faut vraiment la bloquer suffisamment de temps au froid afin qu’elle durcisse bien. Lorsqu’on entreprend notre fonçage avec une pâte trop molle, la pâte colle, se casse, on est amené à fariner de trop et donc modifier sa texture, la rendre terne et augmenter le risque qu’elle se rétracte de trop.

2. Le fonçage

Un bon fonçage, c’est déjà une pâte pas trop épaisse et régulière. J’abaisse généralement ma pâte sur 0.2-0.3cm, en partant d’un pâton rond et en la tournant d’un quart de tour entre chaque coup de rouleau. Placez bien vos deux mains aux extrémités du rouleau, n’appuyez pas trop fort, and especially, ne farinez pas excessivement.

Expliquer comment foncer un cercle n’est pas évident, ce qu’il faut comprendre, c’est que la pâte doit parfaitement épouser les bords du cercle et former un angle droit avec le fond. There are several methods to achieve, for my part, when I put my dough on my circle, I begin by folding the edges by folding them towards the bottom. I pass then all around the circle between my shoots and my index to make sure I make the right angle between the sides and bottom.

Ensuite, must remove excess, either with a few strokes of roller, either with a knife. And prick the dough.

3. The cooking

For me the crucial element, that can fuck you up your pie shell, even being an ace sinking.

The thing to know, is that sweet dough Pierre Hermé is very rich in butter. And when you go to bake your dough, what will happen is that the heat will soften the butter and then the banks will quietly “to melt”, and fall. What sag. It can be as light as monstrous, especially if your sinking is approximate.

But to compensate for it, you think that I have my little trick! I actually shoves my dough in a hot oven: 210°c, during about 10 minutes before lowering the temperature to 160 ° c. suddenly, the pulp is “Input / cooked” before you can really soften, it remains intact.

Usually after ten minutes at 210 ° C, I continue cooking for another 15 minutes, but it depends on the oven and the diameter of the pie. Rely almost 25 anytime minutes for a pie 6 people, but it's still very rough.

If not, you can also leave your dough cool (the freezer is even better) during 30 minutes before baking at 180 ° C.

4. gilding

Dorer her pies, it is a technical appeared no so long ago I feel. I saw him for the first time on pies Cedric Grolet, and I was seduced, I am now systematically. This will give a nice color to the pie, the shine and waterproof. A small detail that really makes the difference.

The best would be to apply a thin layer of egg mixed with a little icing sugar yellow, brush, about 10 minutes before end of cooking. But it also works very well with beaten whole egg, yellow with a little milk, etc…

5. The conversation

The sweet dough can be frozen raw without any problems. The same goes for cooked pie crusts that withstands freezing, although it is still best to cook and eat the same day.

6. Equipment

I'm not here to make you a big list by telling you that you need a pastry roller, a knife,… Non, I just wanted to go back on 2-3 Tips regarding particular circles and baking mat.

We will not lie, perforated circles, it is the best, Yes, cooking is more uniform. But OK, it's not the thing that will change everything, and, as circles are removed after cooking for applying gilding, there are ways to get a nice color, even without perforated circles.

All circles are sold in several sizes, and further the diameter, it is important to pay attention to the height of the circle. In my opinion, the best sizes for large pies are 2cm height, and 1.5cm for individual.

To finish, I bake my pie crusts on silpain, a perforated cooking canvas. Here again, cooking is more uniform, but not worth investing just for that. I say that but I do not regret this purchase, I use it a lot, and then when I'm out with baking paper and that I myself had not realized, it is Sunday afternoon and everything is closed, I'm so happy to have my silpain! It is also greener. And it can have an aesthetic side for some uses, the perforated pattern.

 

It summarizes the key points?

• Do not overwork the dough
• Allow time to properly harden the blocking overnight in the fridge
• Roll out thinly, approximately 2mm
• Do not over flour
• Taking care of a right angle between the edges and the tart shells
• Bake in a hot oven, then lower the temperature
• Applying a thin layer of about gilding 10 minutes before end of cooking

 

So, ready to sublime pies? I hope this article has helped you, If you encounter other problems with your sweet dough and you can not find answers elements among them, Do not hesitate to ask me. And if you know other tricks, I will be delighted to discover the.

I leave you now discover (or rediscover!) my Revenue Pie and Tarts. See you soon!