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Pastry

These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.

Short Crust Pastry

short crust pastry with a rolling pin and tart tin

Shortcrust is so versatile – combining brilliantly with sweet desserts, lighter dishes and powerful savoury flavours. It’s also a good one to start with because it’s relatively straightforward, at least compared with some other pastry techniques.

125g plain flour
Pinch of salt
55g unsalted butter
2-3 tablespoon of cold water (30-45g)

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Rough Puff Pastry

Puff Pastry Partially folded on a work surface with a rolling pin

Puff pastry may be delicious, but it’s not the sort of thing most people would make at home. That’s where rough puff pastry comes in. It’s much easier than the traditional method, but produces very similar results.

People regularly overestimate the hassle and underestimate the benefits of home cooking. Rough puff pastry is the sort of shortcut that can help tip the balance.

125g strong/bread plain flour
1/2 tsp salt
125g unsalted butter
50ml water

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Choux Pastry - Profiteroles

choux bun filled with cream

Home made profiteroles are a real treat and not as tricky to make as you might think! In our video, we made 1/2 this recipe with 1 and a half eggs. Just beat 2 eggs and only add as needed.

Choux Pastry:
85g cold butter, cubed
220ml water
110g plain flour
Pinch of salt
3 eggs, beaten

 

Sauce:
100 g plain chocolate
15g butter
2 tblsp water

 

Fill:

500ml double cream
1 tablespoon of icing sugar

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Hot Water Crust Pastry

Pork pie on a plate

Hot water crust pastry is simple to make, happy to be manipulated and reliably stable when baked. It is a great introduction to pastry making, and is also delicious.

190g plain flour
190g strong flour
70g butter, unsalted
90g lard
1 tsp salt
100ml water

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