French Pastries

Question 1

Basic quantities for pâte sucrée

Answer 1

Full: 250g flour, 125g sugar, 125g butter, 4 egg yolks
Half: 125g flour, 60g sugar, 60g butter, 2 egg yolks

Question 2

What is the difference between pâte sucrée, pâte sablée and pâte frollée?

Answer 2

caster sugar, icing sugar and ground almonds

Question 3

How to prep tins for french pastries?

Answer 3

No prep, or square of parchment for ease of release

Question 4

How to identify when french pastries are cooked?

Answer 4

Light golden, no grey patches, sandy base

Question 5

What temperature and oven shelf to bake french pastries on?

Answer 5

190C, top third rack

Question 6

Basic method of making french pastries

Answer 6

Sift flour and salt onto work surface and spread into a large ring
Place cold but pliable unsalted butter in the middle and peck
Add the sugar and peck
Add the yolks and vanilla and peck until emulsified
Flick the flour onto the mixture
Chop the flour in until no floury bits remain
Fraiser the dough and place on sheet of clingfilm
Bring dough together and smooth out until no cracks remain
Chill in fridge

Tl;dr Peck > Chop > Fraiser