Richard Bertinet's sweet pastry

kah22

My normal pastry recipe is the one Delia Smith recommends. Yesterday, however, I thought I'd like to experiment and make a much richer dough and decided to use French Chef Richard Bertinet's recipe. It's as follows:

Ingredients
350g/12oz plain flour
pinch salt
125g/4½oz unsalted butter, flattened out in between two sheets of greaseproof paper to 1cm/½in thick, chilled in the fridge
125g/4½oz caster sugar
2 free-range eggs, whole and 1 egg, yolk only
1 egg, yolk only, beaten for egg-wash

Now I've tried that but ended up with something that resembles a crumble mix. Not a pliable dough

Has anyone used Bertinet's recipe, how did you find it? Any advice on this particular recipe. At the moment it's sitting in the fridge so should be fresh for a day or so

Kevin

grunnie

I googled his recipe and you have all the ingredients correct but did you read the method. o no you didn't. You have over worked it. You could either leave it and make a crumble or just add water to make a dough. Hope this helps.

kah22

I don't think I've overworked it. I used a food processor thirty seconds tops at the most. I accept Bertinet suggests using hands

As this is just my first go I'll have another few attempts, it seems a great pastry

Kevin

VfM4meplse

grunnie wrote: »

I googled his recipe and you have all the ingredients correct but did you read the method. o no you didn't.

Panto season comes early to the OS board!

Pate sucree is notoriously difficult to handle.

OP - why not take the crumble, press into the base of your selected pan (like cheesecake) and chill thoroughly before baking?

kah22

VfM4meplse wrote: »

Pate sucree is notoriously difficult to handle......why not take the crumble, press into the base of your selected pan (like cheesecake) and chill thoroughly before baking?

That thought had crossed my mind and I might well do that at the same time part of what I'm trying to do is develop my pastry skills

miffedatparkingcharge

I was intruiged, found this detail online maybe giving a bit more detail:

https://thehappyfoodie.co.uk/recipes/sweet-pastry

sooty&sweep

Hi
I've not tried this recipe but I know sweet pastry is very short so crumbly & difficult to handle.
I've seen some chefs roll it into a fat sausage & then slice pieces off it at the thickness you want the pastry crust. They then assemble it like a jigsaw puzzle in the tin, using your fingers to push the bits together at the joins. Chill it before you try to slice it.
Jen