Friday, 20 January 2012

The Basics - Sweet Pastry

It's always good to know the basics, yes you can buy it frozen but they aren't always the best quality but the puff pastry I would by frozen the shortcrust, savoury and sweet pastry I would make myself. To make puff pastry from scratch is quite time consuming and doesn't always produce even results i have a secret to tell you - most restaurants would actually buy the puff pastry as its unpredictable if "home-made" and restaurants need to know its going to work they cant just hope it will.

Sweet Pastry, this recipe makes 1kg of pastry. It can be frozen to prolong its self life.

454g Plain Flour
196g Butter (Unsalted)
112g Castor Sugar
2 Eggs


There are 2 ways of doing this the quick way also called the all in one method or the creaming method. You decide! I tend to go for option 1.

Option 1: All-In-One:

  1. Place the flour, butter and sugar in a bowl and mix.
  2. Add the eggs.
  3. Mix until smooth at medium speed.
  4. Wrap in cling film, store in the fridge.

Option 2: Creaming:

  1. Place the butter and sugar in a bowl.
  2. Cream until pale yellow in colour.
  3. Add the lightly beaten eggs.
  4. Fold in the Flour.

Mix until smooth at medium speed.
Wrap in cling film, store in the fridge.

*with both of these recipes you need to chill them for at least 30 minutes before using them!

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