French pastry is so delicious, it is rather like shortbread, light, crisp and buttery. It turns a uncomplicated fruit tart into a sweetmeat from heaven! manufacture French pasty is just a technique that you will acquire with a diminutive patience and once you have the hang of it you will be manufacture the most yummy tarts and quiches you have ever tasted.
The French use a extra low gluten flour but you can produce a good pastry using all purpose flour if you cannot buy French flour. You can buy French flour in good specialty stores or today of procedure you can buy it online - such are the wonders of the internet, everything at your convenience!
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The French also use unsalted butter and this gives a crisp texture but again, you can use three parts butter to one part vegetable fat, which produces a light crisp pastry to be proud of. However, a combination of butter and a good vegetable fat is a astounding mix and gives the results you want.
You can whether make your pastry by hand or in a food processor. However, it is indubitably a good idea to make it by hand to begin with so as to learn the skill of manufacture a good pastry - to get the feel of the pastry in your hands and to learn the basics first.
You must work speedily and not cope the dough for long. I cannot stress this too much - this is the inexpressive of manufacture a good French pastry! This is to preclude it from getting warm as you do not want the butter to soften. So work with light fingers and very quickly. Add the water and blend speedily until you have the mix into a ball of dough. The inexpressive here is this - too much water will make the pasty hard! Be right and only use as diminutive as possible!
Place the pastry dough on the floured board and using the heel of the hand, press the pastry down and away from you. acquire the pastry back into a ball with a scraper and place into a waxed bag or polythene bag which has been lightly dusted with flour. Place the dough in the refrigerator for about 2 hours.
When rolling out your pastry do this speedily so that the fat does not soften. It is very difficult to cope when this happens. However, when this does happen just press it to fit into the tin and even though it may not look good, it will still taste wonderful. Just do not worry as you learn the technique!
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