Day 8, Tuesday
Lesson 8: Les Pâtes
Today we will make two kinds of Pâte Brisee; a mealy dough and a flaky dough. The mealy dough will be used for the bottom crust of our pies and the flaky for the top. We are also going to make a Pâte Sucree, which is a sweeter dough we will use for tarts.
We are given our percentages for each of the doughs.
Pastry flour 100%
Cold iced water 25%
Pastry flour 100%
Butter (today we used shortening) 70%
Iced water 30%
I know I want 15 oz of each dough so I add up all of the percentages to find the yield.
15/ 197 = .076 is my conversion factor. I then multiply the conversion factor by all of my ingredients.
Pastry flour 7.6 oz
Butter 4.94 oz
Cold iced water 1.9 oz
Salt .152 oz
Sugar .38 oz
Flaky dough 15/207= .072 conversion factor
Pastry flour 7.2 oz
Shortening 5.04 oz
Iced water 2.16 oz
Salt .144 oz
Sugar .36 oz
Important things to remember:
-For the flaky dough you want walnut size pieces of butter and for the mealy dough you want more of a pea size piece
-Keep everything cold. It is very important that the water and butter are as cold as can be, if the butter begins to get soft or melt you will not have a good final product.
-Add an acid. In this case there is no acid but you could add lemon juice to strengthen the dough
-Chill at each stage. It is critical to put the dough back in the cooler after any time you have worked with it, keeping the butter as solid as possible.
-Do not over mix after the water is added. This is a huge problem. Don’t mix it until its smooth; you want it sticky and tacky.
-Sprinkle the water. Just sprinkle the water on the top or along the sides of the bowl; you want the least contact with the flour.
- With the re-rolling of the doughs make sure they are cold. The gluten tenses up with you roll and the butter distributes evenly. The flaky can’t be re-rolled; it turns into mealy dough.
In your bowl have the flour and drop in the pieces of butter. You can use your bowl scraper to make sure that all of the butter is coated in flour. Add the sugar and salt and use your fingers to break up the butter into smaller pieces. It is best to use your fingertips as they are the coolest part of your hand. At this stage we are cutting in the butter. You want flat small pieces that will create layers in your dough. Adding flour makes the dough more elastic. Spread out the flour and butter in the bowl and sprinkle the water or drop it around the sides of the bowl. Use the bowl scraper and fold the mixture. Once the water is mixed in, use your fingertips to gather the dough together. You want to see large chunks of butter. The dough will not be very smooth, it will have lots of chunks and it will hold its shape. Form it into ball and wrap plastic wrap around the dough and flatten it to a 1” round. Label it as Pate Brisee and put it in the cooler.
When the eggs are fully incorporated you can begin to add the flour. At any point you can add the salt, since we are not using yeast there will be no negative affect on the dough. You want to use an easy dissolving salt with a fine grain. I added my salt to the flour and sifted it over parchment. I scrape the bowl moving the butter mixture to one side and pour the flour on the other side. Don't go higher than speed 1; pulse it so the flour doesn't fly out of the bowl.
When it looks like it's coming together take the bowl of the mixer and finish mixing with the bowl scraper. Make sure all of the butter and flour is incorporated. Form it into a ball, plastic wrap and label it and put it in the cooler.