hello lovely people let’s make the
beautiful thing that is homemade short
crust sweet pastry so good so much
better than anything you could buy so
the basis of this recipe starts with
half fat – flour and that’s a principle
that’s been used for hundreds of years
we’re going to use a little sieve to put
250 grams of flour then we have the
butter and I’m just going to rub the
butter and flour together before I do
that I’m going to add some sugar there’s
a hundred grams of icing sugar so then
I’ve got a vanilla pod here the classic
flavor I’m just going to squeeze this
you can always tell a good vanilla pod
by it being sticky and sort of soft and
gentle
I like buds that’s my little boy buddy
you’re right mate I’m making pastries
you want to help me cook wash your hands
so I’m just going to run my knife down
the pod like this scrape for the inside
out and there are literally thousands of
little seeds there right and it’s
incredible look at this smell that guess
what that is ver ver yay so if you can
just get little knobs of butter and just
squash it into the flour get a little
handful and it’s called rubbing this is
a rubbing method okay so buds is the
king of that he’s gonna do that add a
little sea salt okay just a pinch the
salt is good to season the flour and
then what you can do is just a tiny
gesture of lemon zest or any citrus so
we don’t want to over touch the pastry
because the temperature of our hands is
melting the butter so we can stop now
but okay now I’m going to add a little
swig of milk and I’m going to use the
yolk of two eggs the yolk is going to
give you a richer finer pastry so I’ll
just use a fork now you’re our buds you
watching and learning okay can you just
move that around keep it in the bowl
so buddy we’re going to make this pastry
to bake it blind so look I brought the
pastry together I’m going to wrap this
up in cling film so that goes in the
fridge for about half an hour an hour
let it relax let it chill and then I’ll
show you how to roll it out okay so the
pastry has rested and it literally does
rest it allows the gluten in the flour
to relax and become more flexible and in
that time if you feel it buds it gets
firmer so this is all about lining the
pastry mold dust a clean surface you
want to get the pastry to a temperature
that is kind of malleable get a rolling
pin and give it a little whack you’re
just kind of extending it you’re doing
that initial bit of hard work give it an
even push and of course you can choose
the thickness that you want I’m going to
go about half a centimeter roll this up
like that then I’m gonna put this pastry
down like this let that sag in like that
we need to now bake this pastry shell
blind just use this if you just push
that across buds right it will naturally
cut the pastry good lad
we got there so what we’ve got now is a
really easy natural ending right and
it’s looking kind of pretty this is a 12
inch mold it’s got a removable bottom
did I say bottom oh god I can’t believe
I just said bottom shall I say sorry no
okay fair enough then what I’m gonna do
is give this fork can you poke little
holes like that around the bottom not up
the sides though if you don’t do this
then sometimes the heat from the bottom
of the oven can make the inside of the
pastry case arc up I’ll have him work
him in the restaurant soon
that is your prepared pastry case you
could freeze it I’m going to use quality
cling film that is heat proof and what I
use is instead of baking beans I’m going
to use baking rice so I’m going to pull
that in
Pat that down dude and let it go all the
way up the side of the pastry really
press it down I’m going to just bring
this sides in like that and we’re going
to bake this for about 10 minutes so
baking blind means essentially cooking
the pastry without color okay so that’s
going to go in the oven now for 10
minutes let’s take it out now what’s
happened here guys is as you can see the
pastry is in perfect condition we just
pop that back in for five minutes
so pastry is cooked but it’s not going
to move and it’s not going to shrink
okay so we’ve had five minutes and here
is our pastry case so there you go guys
that is the basic beautiful pastry case
woah look at that absolutely fantastic
although a little bit hot there’s so
much you can do with that hopefully
you’ve got some good ideas of a good
solid recipe if you want to see me cook
an incredible dessert I’m gonna do a
maple pecan pie click the I button up
there come on thank you buddy
say bye-bye to the lovely people bye-bye
[Music]
beautiful thing that is homemade short
crust sweet pastry so good so much
better than anything you could buy so
the basis of this recipe starts with
half fat – flour and that’s a principle
that’s been used for hundreds of years
we’re going to use a little sieve to put
250 grams of flour then we have the
butter and I’m just going to rub the
butter and flour together before I do
that I’m going to add some sugar there’s
a hundred grams of icing sugar so then
I’ve got a vanilla pod here the classic
flavor I’m just going to squeeze this
you can always tell a good vanilla pod
by it being sticky and sort of soft and
gentle
I like buds that’s my little boy buddy
you’re right mate I’m making pastries
you want to help me cook wash your hands
so I’m just going to run my knife down
the pod like this scrape for the inside
out and there are literally thousands of
little seeds there right and it’s
incredible look at this smell that guess
what that is ver ver yay so if you can
just get little knobs of butter and just
squash it into the flour get a little
handful and it’s called rubbing this is
a rubbing method okay so buds is the
king of that he’s gonna do that add a
little sea salt okay just a pinch the
salt is good to season the flour and
then what you can do is just a tiny
gesture of lemon zest or any citrus so
we don’t want to over touch the pastry
because the temperature of our hands is
melting the butter so we can stop now
but okay now I’m going to add a little
swig of milk and I’m going to use the
yolk of two eggs the yolk is going to
give you a richer finer pastry so I’ll
just use a fork now you’re our buds you
watching and learning okay can you just
move that around keep it in the bowl
so buddy we’re going to make this pastry
to bake it blind so look I brought the
pastry together I’m going to wrap this
up in cling film so that goes in the
fridge for about half an hour an hour
let it relax let it chill and then I’ll
show you how to roll it out okay so the
pastry has rested and it literally does
rest it allows the gluten in the flour
to relax and become more flexible and in
that time if you feel it buds it gets
firmer so this is all about lining the
pastry mold dust a clean surface you
want to get the pastry to a temperature
that is kind of malleable get a rolling
pin and give it a little whack you’re
just kind of extending it you’re doing
that initial bit of hard work give it an
even push and of course you can choose
the thickness that you want I’m going to
go about half a centimeter roll this up
like that then I’m gonna put this pastry
down like this let that sag in like that
we need to now bake this pastry shell
blind just use this if you just push
that across buds right it will naturally
cut the pastry good lad
we got there so what we’ve got now is a
really easy natural ending right and
it’s looking kind of pretty this is a 12
inch mold it’s got a removable bottom
did I say bottom oh god I can’t believe
I just said bottom shall I say sorry no
okay fair enough then what I’m gonna do
is give this fork can you poke little
holes like that around the bottom not up
the sides though if you don’t do this
then sometimes the heat from the bottom
of the oven can make the inside of the
pastry case arc up I’ll have him work
him in the restaurant soon
that is your prepared pastry case you
could freeze it I’m going to use quality
cling film that is heat proof and what I
use is instead of baking beans I’m going
to use baking rice so I’m going to pull
that in
Pat that down dude and let it go all the
way up the side of the pastry really
press it down I’m going to just bring
this sides in like that and we’re going
to bake this for about 10 minutes so
baking blind means essentially cooking
the pastry without color okay so that’s
going to go in the oven now for 10
minutes let’s take it out now what’s
happened here guys is as you can see the
pastry is in perfect condition we just
pop that back in for five minutes
so pastry is cooked but it’s not going
to move and it’s not going to shrink
okay so we’ve had five minutes and here
is our pastry case so there you go guys
that is the basic beautiful pastry case
woah look at that absolutely fantastic
although a little bit hot there’s so
much you can do with that hopefully
you’ve got some good ideas of a good
solid recipe if you want to see me cook
an incredible dessert I’m gonna do a
maple pecan pie click the I button up
there come on thank you buddy
say bye-bye to the lovely people bye-bye
[Music]
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