PERFECT PASTRY Gluten Free and Hot Water
Total Page：16
File Type：pdf, Size：1020Kb
‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust pastry, Hot Water, Puff, Rough Puff, Croustade Filo, Choux, Brik, Suet, Leavened, Gluten Free, Vegan FRUIT 34 Apple Tart Tatin Apricot, Fennel & Vanilla Danish Mini Banana Tart Tatins Boozy Cherry Pie Lemon Meringue Pie Lychee & Lilac Choux Rings Mango, Pineapple & Thai Basil Tartlets CREAM & CHEESE 62 Butterscotch Tartlets Mascarpone, Honey & Fig Hand Pie Tartiflette Pies NUTS 112 Steak & Ale Pudding Nanas Custard Tart Almond, Persimmon & Grape Crab & Fennel Vol au Vents Camomile Panna Cotta Tart Galette des Rois (Almond) Crispy Prawns Brik Pastry Vanilla Slice Hazelnut F & Apple Fish Pies Chocolate Eclairs Paris Brest Pissaladiere Pecan Pie Smoked Haddock en Croute VEGETABLES 84 Pine Nut & Honey Danish Beetroot Tart Tatin with Reglais Pistachio Crème Pat & Rhubarb CRUNCH & CRUMB 158 Butternut Squash & Chilli Flat Treacle Tart Arlettes Tart Walnut, Pear & Rocquefort Biscuits Cauliflower Cheese Small Pies Nut Roast Pie Churros Celeriac & Mushroom Pot Pie Crackers Courgette & Ricotta Triangles MEAT & FISH 134 Croissants Leek & Potato Cheese Domes Beef & Pork Ragu Small Pot Pies Croustade – sugared Shallot Parquet Pies Chicken, Chorizo & Spanish Gruyeres Slow Onions & Poached Egg Parquet Pie Palmiers Rounds Classic Port Pie Puff Pastry Straws Spinach & Feta Croustade Swirl Moroccan Lamb Brik Envelopes Tomato Galette Pork Cheek Stroganoff Pie DECORATION 190 Vegetable Wellington Sausage Plait EQUIPMENT 200 INDEX & ACKNOWLEDGEMENTS 204 SALTED SHORTCRUST PASTRY SWEET SHORTCRUST PASTRY This is great pastry, crumbly yet crisp and one I get many compliments for. The secret is to bake the pastry longer This classic sweet pastry is my go-to recipe for all of the sweet pies and tarts in this book and needs no alterations than you would imagine is necessary. There is no joy in eating flabby pale pastry and definitely no appeal in a from one to the next, other than the quantity needed. That said, flavourings such as citrus zest, ground spices and soggy bottom. To achieve the perfect bite, see my tips and techniques on page 16. This pastry is enough to line a vanilla can be added successfully, although I tend to focus the additions of extra flavour in to the pie or tart filling large circular tin measuring 23cm x 3.5cm, with some leftover for small decorations. A fully covered pie will need itself, rather than in to the pastry. The use of icing sugar gives a finer, smoother finish than that of caster sugar – a double quantity and each recipe in the book lists the quantity of pastry required to make it. resulting in a pastry that is both crisp and delicate. One quantity of pastry is enough to line a large circular tin measuring 23cm x 3.5cm, with extra for small MAKES: 1 QUANTITY OF SALTED decorations. For a fully covered pie, a double quantity will be needed. Please see individual recipes for the 1: Place the flour, butter and salt in 2: Lay out a long sheet of cling film and SHORTCRUST PASTRY, ENOUGH required quantities. the bowl of a freestanding mixer. place the pastry on to one half of the TO LINE A LARGE CIRCULAR TIN Attach the paddle beater and mix on length. Flatten the pastry down with Use a circular tin measuring a medium speed until the butter is the palms of your hands, then fold the 23 x 3.5cm incorporated in to the flour, resembling remaining cling film over the top, fully MAKES: 1 QUANTITY OF 1: Place the flour and butter in the bowl 2: Lay out a long sheet of cling film and 230g plain flour fine breadcrumbs. Add the egg yolk and encasing the dough. Roll out between SWEET SHORTCRUST PASTRY, of a freestanding mixer. Attach the place the pastry on to one half of the 125g cold unsalted butter, cut into milk and continue to mix, stopping the the cling film to an approximate depth ENOUGH TO LINE A LARGE paddle beater and mix on a medium length. Flatten the pastry down with 1cm cubes moment a cohesive dough forms – this of 5mm, trying to keep it in a circular CIRCULAR TIN speed until the butter is incorporated the palms of your hands, then fold the 1tsp fine salt should take only 30 seconds to 1 minute, shape. Place in the fridge for at least an into the flour, resembling fine remaining cling film over the top, fully 1 medium egg, yolk only Use a circular tin measuring depending on your mixer. Turn the hour (depending on its use). If lining a breadcrumbs. Add the icing sugar and encasing the dough. Roll out between 2 tbsp milk 23 x 3.5cm pastry out on to a work surface and baking tin, please see the notes below * mix for a few seconds before adding the cling film to an approximate depth 230g plain flour bring it together with your hands. the egg yolk and the milk. Continue to of 5mm, trying your best to keep it in a For egg wash 125g cold unsalted butter , cut mix until a cohesive dough forms this circular shape. Place in the fridge for at 1 medium egg, yolk only into 1cm cubes – 50g icing sugar, sifted should take only 30 seconds to a minute, least an hour before further use. 1 medium egg, yolk only depending on your mixer. Turn the 2 tbsp milk pastry out on to a work surface and 3: After resting, roll out between two bring it together with your hands. sheets of baking paper and use as per For egg wash recipe instructions. x 1 medium egg, yolk only * I would normally suggest resting all pastry in the fridge before lining a baking tin, however I have found that resting this salted shortcrust in the fridge prior to lining results in the pastry cracking when trying to ease it down in to the For further tips and base and sides. Therefore, after rolling, decoration techniques rest outside of the fridge in a relatively cool place for at least an hour. After see pages 20-23. resting, roll the pastry out between two sheets of baking paper and then line your tin. Finish by resting it in the fridge (essential). 18 PASTRY BASICS SWEET AND SALTED SHORTCRUST PASTRY 19 RHURBARB AND PISTACHIO TART WITH BERRIES AND APPLES I love rhubarb. It has one of those distinct flavours that transports me back to childhood. I’ve many happy memories of eating overly sweetened rhubarb swamped in custard round at Nana Maud’s house, the perfect ending to her epic Sunday roast dinners. This recipe celebrates rhubarb’s characteristic tartness rather than disguising it with too much sugar. I’ve used early forced rhubarb, which is such a treat to use – the beautiful pink to red stems giving a sweeter more delicate flavour. Sadly, the season is short, but up to late summer you can use later greener rhubarb, which works equally well – dust heavily with sugar prior to baking to balance the sharper taste. SERVES 9 PASTRY BASE to hand, squeezing in the juice of the Pre-bake a pastry case for your tin with remaining lemon. Core and half each Use a loose bottomed square baking tin one quantity of sweet shortcrust pastry apple vertically, then using either a measuring 23 x 23 x 2.5cm (see recipe on page 19). Use any leftover sharp knife or a mandolin slice across 1 quantity sweet shortcrust pastry (see page pastry to make decorations, which can each half to about 3mm. Drop the apple 18) be laid on to the tart prior to baking. slices in to the simmering water and 100g unsalted butter Keep the baked pastry case in its tin for allow to soften in the heat. Check after 100g caster sugar, plus extra for sprinkling later use. 1 minute by bending an apple slice. If it 100g eggs, shelled weight, lightly beaten 70g ground pistachios snaps, continue to simmer for 30 more 80g ground almonds Beat together the butter and sugar, seconds and so on. You want the apples 4-6 rhubarb stems, depending on thickness either by hand or with a mixer. When to be pliable, but not so soft that they 4 eating apples – Pink Lady work well combined, add one third of the ground won’t hold shape.