'There are lots of different kinds of pastries out there and for each type there are hundreds of slightly different ways to do it. Shortcrust is my favourite of all time. A \'Short\' pastry should be sturdy enough to hold a filling, but light, snappy and slightly crumbly too so it melts in your mouth. This is my FAIL-SAFE Shortcrust Pastry recipe, plus a demo on how to \'Blind Bake\' at tart or pie shell so that you can fill it with yummy stuff! Recipe... 225g plain flour 2 tbsp icing sugar 150g very cold unsalted butter pinch of salt 3 tbsp ice-cold water --- MY INSTAGRAM: http://crmbs.co/7tggo CAKESTAGRAM: http://crmbs.co/E0o3z MY FACEBOOK: http://crmbs.co/2hjIO THE CAKE BOOK: http://crmbs.co/lsGcw SUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDm MORE CAKE: http://crmbs.co/VLxT VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW'
Tags: baking , cupcakes , easy baking , Easy recipe , pastry , cupcake , BAKERY , pie , butter , MasterClass , tart , shortbread , pastry chef , Puff Pastry , patisserie , pie crust , blind baking , how too , tart shell , shortcrust , cupcake jemma , blind bake , tart case , jemma wilson , crumbs and doilies , plain pastry , pie shell , all-butter pastry , blind baked , pie case , pre baked
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