Sweet pastry | Eggs recipes | Jamie Oliver recipes (2024)

FAQs

What is the difference between shortcrust pastry and sweet pastry? ›

What's the difference between shortcrust and sweet shortcrust? Shortcrust or all-butter pastry is made with only butter, flour and water and used for both sweet and savoury recipes. Sweet Shortcrust is also made with butter, flour, water, sugar and occasionally eggs and flavouring such as vanilla.

General rules

Measure the ingredients carefully. Use good quality flour. Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish.

Pie crust, or shortcrust pastry, is incredibly versatile and can be used in a wide variety of sweet and savory dishes.

Plain flours are best for pastry because their gluten strands are relaxed while the stronger gluten in bread flours can cause pastry to shrink back. Warm pastry cooked in an oven that was not pre-heated can collapse as its water evaporates before the pastry cooks and hardens.

The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.

After chilling the pastry in the fridge, remove it when it is cold and firm to the touch, not completely hard or it will crack when rolled; it should be just pliable. If it has been chilled for more than 2–3 hours, remove from the fridge and leave at room temperature for 5 minutes before rolling, to soften it slightly.

These shortcut cinnamon rolls start with buttery, flaky store-bought puff pastry.

A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

What is a sweet pastry? ›

SWEET AND SUGAR PASTRY: DEFINITIONS. Sweet Pastry. When short paste contains small ratios of sugar, approx. 50g of sugar to 500g of soft flour it is called sweet pastry. Sweet pastry is used to make flans, pies, bandes, tarts and tartlettes which are either baked blind and filled or filled and then baked.

Shortcrust pastry dough is a type of pie crust. Known as pâte brisée in French, it doesn't include leavening agents and (usually) no sugar. It's flaky and crispy rather than puffy once baked. The most often used type of pastry, it's good for both sweet and savory recipes.

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.