Food processor pastry help
Posted: 10 October 2009 11:48 AM   [ Ignore ]
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Hello again. I hope you can help me…it’s not about one of Rose’s recipe, rather my tried-and-trusted recipe for Pate Sucree’ from Gordon Ramsay’s ‘Just Desserts’ book. I’ve been making it for years, by hand because I didn’t have a food processor nor a mixer. I finally bought one a few weeks ago and have made Rose’s pastry recipes with her food processor method, with success. However, I’ve now made my pate sucree twice with the food processor and it just comes out overworked. I’ve looked in Rose’s book at how she does the Cookie Pastry, but her process seems really different and I’m worried that it wouldn’t work for my recipe. The annoying thing is that Gordon Ramsay refers to a ‘mixer’, presumably one of those Chef Aid type of things? But I have a food processor, a Kenwood top of the range thing with all bells and whistles that was recommended by the Institute of Good Housekeeping.

I have a feeling that I might need to keep processing to a minimum, and today I mixed less than on my previous attemp but probably still too much. The manual says to use max speed for pastry. Today I used the pulse setting which I guess is max speed anyway.

I post the recipe below (hopefully Gordon won’t mind, he’s got enough money anyway) - if you could have a look at it and give me some advice, I’d really appreciate it.

P?te Sucr?e

Makes about 1 kg

250g butter, softened (I use the UNSALTED type)
180 caster sugar
3-4 vanilla pods (I use a teaspoon of vanilla extract)
2 large free range eggs, beaten
500g plain flour
1/4 teaspoon fine sea salt

1
Using an electric mixer, beat the butter and sugar together in a bowl until smooth and creamy, but not fluffy. Slit open the vanilla pods and scrape out the seeds with the tip of a knife, adding them to the creamed mixture.

2
With the mixer on slow speed, gradually incorporate the beaten eggs. stop the machine once or twice and scrape down the sides.

3
Sift the flour and salt together. With the mixer on its lowest speed, add the flour in 3 or 4 stages. As soon as the mixture comes together as a crumbly dough, stop the machine.

4
Gather the dough together and turn on to a lightly floured surface, preferably cool marble. Briefly knead it with your hands until smooth, this should only take a minute or two. Avoid over-working the pastry or it will become softened by the warmth of your hands.

5
Divide into 3 or 4 batches and wrap in cling film. Leave to rest in the refrigerator for 30 minutes before rolling out. Freeze any that you don’t need now for later use.

6.
Before you roll out P?te Sucr?e, give it another light kneading, to prevent it from cracking as you roll. Dust your work surface very lightly with flour and roll out the pastry quickly, using light, even strokes. If you apply too much pressure you will release the butter in the dough and it will become difficult to shape.

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Posted: 10 October 2009 12:26 PM   [ Ignore ]   [ # 1 ]
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Thanks Matthew for your reply, it’s reassuring…! I guess not that much can go wrong, I could make half a batch and if it’s too soft or something make cookies with it.

So where Ramsays describes using a food mixer, do you think that generates less heat?

EDIT: also do you think that the creaming process at the beginning is essential? What would happen if I chucked all the ingredients ( and the butter was cold) in the processor at once?

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Posted: 10 October 2009 12:38 PM   [ Ignore ]   [ # 2 ]
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Thanks again Matthew, I’ve just had a look in Rose’s book at her method. I think it’s worth a try with half a batch.
Now that I think about it, this recipe has always been a bit hit and miss even by hand (not taste-wise but for consistency), but obviously by hand you get a better feel for how it’s going. But it’s really hard work by hand..!

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Posted: 10 October 2009 02:23 PM   [ Ignore ]   [ # 3 ]
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Hector I think you’re also right, I didn’t think of this but when I tried to make a double batch of Flaky Cheese Crust Pastry the food processor really struggled….hmmm….

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Posted: 12 October 2009 06:48 AM   [ Ignore ]   [ # 4 ]
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Thank you so much Roxanne, I will treasure your instructions grin

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Posted: 13 October 2009 06:13 AM   [ Ignore ]   [ # 5 ]
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Wow thank you! I am printing this entire thread. I’m so glad I asked you folks, I was becoming despondent because after wanting a food processor for so long, finding out that pastry comes out worse was not what I had expected!

Thank you grin

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Posted: 23 October 2009 09:02 PM   [ Ignore ]   [ # 6 ]
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Update - after getting home from work tonight I made some pastry with the food processor method that you folks described, i.e., dry stuff first, then the butter, then the rest. I had put the butter in the freezer after chopping it up in cubes and had put the flour in the freezer too. I made half the amount, which is enough for a large tart.

I was a bit alarmed at first because the result didn’t go into a ball or ‘stick’, but rather looked like cooked cous-cous. I spooned it into a ziplock bag and kneaded it the ‘Rose method’. It’s a much harder dough than I had in my previous attempt, so it’s looking promising.

Anyway, it’s in the fridge now, I’ll line the tart case tomorrow morning so that I have time to freeze it before baking it completely (see my other thread) for tomorrow’s experiment….

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Posted: 25 October 2009 03:25 PM   [ Ignore ]   [ # 7 ]
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Well this is the outcome. The pastry did come together when I kneaded with the ziplock bag method. However, something happened which I hadn’t come across before, i.e. the pastry felt sticky, not sticky as in soft, but as in sugary. It was almost as if the sugar was sticking? So although it was ok to roll, it felt as if it wasn’t smooth enough. It cooked ok , I froze it for 30 minutes first, and tasted ok, but I know that it wasn’t 100 % perfect. Could it be that it didn’t mix properly?

Next time I will use Rose’s recipe and her method word by word (this time I used the method she gives for the flaky cream cheese pastry); her recipe is very similar to mine anyway but I didn’t have any cream in the house so I had to stick my old recipe.

Any idea why the sugar stickiness?

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Posted: 25 October 2009 04:21 PM   [ Ignore ]   [ # 8 ]
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I guess normally I used to cream the butter and sugar together, whereas this time I didn’t so that makes sense. I’d rather not use honey, because it will really change the flavour, will Rose’s exact method in the Cookie Dough Recipe avoid this problem?

EDIT: GOT IT. I’m an idiot! I had put the dry ingredients, INCLUDING the sugar, in the freezer. No wonder it didn’t melt!!! DOH!!! :-D

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Posted: 26 October 2009 04:22 PM   [ Ignore ]   [ # 9 ]
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~FRESHKID - 26 October 2009 02:47 PM

ASPHODELIA:
  Good afternoon to you. Thank you for the quick reply…. “HONEY”  DON’T KNOCK IT TILL YOU TRY IT!!!!!. rolleyes
Good luck to you & enjoy the the rest of the day young lady.

  ~FRESHKID. tongue rolleye

I will give it a try, I promise :-D
And thanks for the ‘young lady’. Hadn’t heard that one in a while, I’m 36 wink

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