A large portion of Level 2 studies at The International Culinary Center revolve around the art of pastry. I myself do not consider myself to be a pastry chef, primarily as I’m not a fan of sweets, but because I like to cook outside the confines on strict recipes and procedures. The 2 weeks we’ve spent on pastry have been delightful however, as I’ve truly appreciated learning and understanding the science behind all things sweet!
My strongest interest within the pastry family definitely lies in doughs, especially after the techniques taught to me by the incredible Chef Vero. She brings a fantastic energy to class and learning from her is a joy. A savory dough recipe learned from her is below. It’s perfect for a breakfast quiche or other savory dish requiring a delicious, crumbly dough. Enjoy!
Savory Dough Recipe[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 200 grams All Purpose flour
2. 100 grams cold, cubed butter
3. 1 whole egg
4. 1 tablespoon water
5. 3 grams salt
6. pinch of sugar[/tab] [tab title=”Procedure”]1. Sift flour, salt, sugar out onto a cold, non-porous surface.
2. Place the butter onto the flour, and using a pastry scraper/chopper, begin to cut the butter into the dough until the butter is the size of small peas and fairly incorporated.
3. Create a well in the middle of the mix and pour the egg (stirred with the 1 tablespoon of water) gently into the middle. Using the pastry scraper gently fold the flour/butter onto the egg combining gently.
4. Once fully incorporated take small handfuls of dough (it will still be quite floury, but hold some shape), squeeze, then press out onto the surface. This works the dough just enough to wake up the gluten. Do not knead the dough as it will overwork it.
5. Once all the dough has been pressed across the surface, gently combine into a flat disk and refrigerate for at least 2 hours.[/tab] [tab title=”Difficulty Level”]Easy[/tab] [/tabgroup]