Broken, shortbread or flaky, the dough should always rest
for a while before being baked, so that the butter mixes better with the flour.
• The dough should never be kneaded for a long time,
otherwise it will harden during cooking.
• So that plums,
peaches or apricots cut in half do not soak the pie dough, do not place them
with the cut side but the rounded side on the dough.
• A thin layer of breadcrumbs or brushed egg white on the
dough will absorb excess juice.
Dried or
candied fruits
So that the dried or crystallised fruits do not fall to the
bottom of the cake or cake, roll them in flour before incorporating them into
the still liquid dough. The coolest way is to put them in a small plastic bag
(freezer bag for example) with the flour. Close the bag and shake vigorously.
Before using them for a compote or a cake, soak the prunes
and dried apricots in a strong tea decoction which will lend them some of its
flavor.
⋙ How to make homemade dried fruits?
Instant shortcrust pastry recipe
The ingredients for a
dough:
• 125 g of fresh butter
• 250g of flour
• 1 pinch of salt
• 1/2 glass of water
• 100 g caster sugar
⋙ Too soft, failed, which comes off… Our tips for
catching up on your pie shell
The preparation
steps:
1. Melt the butter over very low heat.
2. When it becomes liquid, take it off the heat and add the
salt.
3. Pour in the flour all at once. Mix with a wooden spoon pending
the dough forms a ball.
4. Butter a pie dish.
5. Spread the still warm and soft dough evenly with the flat
of your hand, so that no places are thicker than others.
6. Prick the bottom of the dosh with a divergence and draw
diagonal lines on the edges to flatten them.
If you want to use your dough for a savory preparation, do
not add sugar.
⋙ Anti- waste recipes: what to do with leftover pie
dough?
To caramelize faster
Use a small blowtorch to caramelize the tops of crèmes
brûlées or any other dessert that needs to be covered with a thin layer of
caramel. It goes faster than the oven or even the round iron used by Catalan
cooks for their famous crème brûlée.
⋙ Sweet and savory crèmes brûlées: 5 crunchy and melting
recipes
Golden cakes
It suffices to brush the raw dough with egg yolk with a
brush so that it takes on a golden and shiny appearance when cooked. If you
don't have an egg yolk, fresh milk will replace it perfectly.
⋙ Anti- waste recipes: what to do with egg yolks?
While your cakes are baking, in particular if they are
meringues, soufflés or any other preparation containing egg whites whipped to
snow, the oven door must remain closed, otherwise they will be seen. deflate
like balloons.
⋙ Anti- waste recipes: what to do with egg white?
Flavored
sugar
A few vanilla pods split in two placed in a jar of powdered
sugar will give it their inimitable scent.
To make an unusual aromatic sugar, alternate a layer of
lavender grains and a layer of sugar in a jar. This lavender sugar can be used
for fruit salads, creams or cakes.
Jean's
"feather cake"
Writer and dessert lover, Jean was a grandfather who loved
to bake. The name of his cake recipe is a nod to his craft, the feather, and to
the grapes (in English, plum) which fill this cake of English origin.
The
ingredients for a cake:
• 225 g flour
• 150 g butter
• 150 g caster sugar
• 200 g of Corinthian and Smyrna grapes mixed
• 4 eggs
• 1/2 sachet of English yeast
• 1 madeira glass of rum
• The split zest of half a lemon
• 1 squeeze of salt
The planning
steps:
1. Let the raisins soak in the rum.
2. Cut the softened margarine at room temperature into small
pieces in a large terrine.
3. Add the sugar and salt and paddle until the mixture turns
white.
4. Add the eggs one by one, beating the dough well.
5. Add the yeast to the flour and pour rain into the
terrine.
6. Work the dough with a spatula, lifting it to aerate and
make it light.
7. Drain the grapes.
Coat them with flour and slot in them into the dough with the chopped lemon
zest.
8. Butter a cake mold and heat the oven to 180 ° C (control
8). Pour the currency into the mold and put it in the oven.
9. Leave to cook for 10 minutes, then lower the oven to 130
° C (thermostat 4). Leave to cook for about 50 minutes.
10. The cake is microwaved when the blade of a knife stuck
in the dough comes out dry. If the top of the cake grills too much at the end
of cooking, cover it with aluminum foil.
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