Choose the right crust for all your tarts & pies, sweet or savory
Selected basic recipes conceived by Chef Jonathan Mougel
RICH SHORTCRUST PASTRY
Ingredients
500 g or 3 & 3/4 cup flour
375 g or 1 & 2/3 cup butter
100 g or 1/2 cup whole milk
20 g or 1 egg yolk
30 g or 2 TBSP sugar
15 g or 2 & 1/2 tsp salt
Instructions
Combine the butter and the flour.
Add the egg yolks, sugar, salt and, lastly, milk.
Mix without overworking (without making
the dough too stretchy).
Leave the dough to rest for at least 2 hours.
Roll out to 3mm and line the mold.
Use
This pastry base is ideal for dishes including quiches, pâté and pies. It can be rolled out to 4mm thick and can be cooked for long periods.
SHORTCRUST PASTRY
Ingredients
500 g or 3 & 3/4 cups flour
350 g or 1 and 1/2 cup butter
50 g or 1/4 cup whole milk
40 g or 2 egg yolks
20 g or 5 tsp sugar
10 g or 1 & 3/4 tsp salt
Instructions
Combine the butter and the flour.
Add the egg yolks, sugar, salt and, lastly, milk.
Mix without overworking.
Leave the pastry to rest for at least 2 hours.
Roll out to 2mm and transfer to the mold.
Use
This pastry base is ideal for fruit tarts, quiches and any savory or sweet dish. It can be rolled out between 2 and 3mm thick. It should be cooked at 380°F.
SWEETCRUST PASTRY
Ingredients
100 g or 1/4 cup butter
2 g or 1/3 tsp salt
50 g or 1/3 tsp Raw hazelnut powder
50 g or 1/4 cup icing sugar
40 g or 1 egg
200 g or 1 & 1/4 cup T55 flour
Instructions
Cut the butter into cubes of the same size and mix all the ingredients together without overworking.
Roll out the dough to 2mm thick.
Cook at roughly 310°F.
Use
This sweet pastry is ideal for sweet tarts and blind baking. For example, it won’t move in perforated circular molds when in the oven. It should be cooked between 310° and 325°F for the perfect bake and the perfect golden color.
ABOUT
JONATHAN MOUGEL
Winner 2019 of the prestigious competition Best Pastry Craftsman of France, Jonathan Mougel’s pâtisserie is the embodiment of taste, mind and pleasure. Innovation highlights his thirst for creativity, and his mission in R&D for PatisFrance-Puratos for over 15 years has taken him to further his commands, enhancing his passion for research, experiments and discoveries.
Since his beginnings, Jonathan finds reward in teaching pastry. His inner sense of passing on knowledge echoes his values, fulfilling his approach, rising pastry from craft to art.
Gifted searcher, his drive keeps challenging him to unrelentlessly unveiling new horizons to elevate pastry
