hello lovely people let’s make the beautiful thing that is homemade short
beautiful thing that is homemade short
beautiful thing that is homemade short crust sweet pastry so good so much
crust sweet pastry so good so much
crust sweet pastry so good so much better than anything you could buy so
better than anything you could buy so
better than anything you could buy so the basis of this recipe starts with
the basis of this recipe starts with
the basis of this recipe starts with half fat – flour and that’s a principle
half fat – flour and that’s a principle
half fat – flour and that’s a principle that’s been used for hundreds of years
that’s been used for hundreds of years
that’s been used for hundreds of years we’re going to use a little sieve to put
we’re going to use a little sieve to put
we’re going to use a little sieve to put 250 grams of flour then we have the
250 grams of flour then we have the
250 grams of flour then we have the butter and I’m just going to rub the
butter and I’m just going to rub the
butter and I’m just going to rub the butter and flour together before I do
butter and flour together before I do
butter and flour together before I do that I’m going to add some sugar there’s
that I’m going to add some sugar there’s
that I’m going to add some sugar there’s a hundred grams of icing sugar so then
a hundred grams of icing sugar so then
a hundred grams of icing sugar so then I’ve got a vanilla pod here the classic
I’ve got a vanilla pod here the classic
I’ve got a vanilla pod here the classic flavor I’m just going to squeeze this
flavor I’m just going to squeeze this
flavor I’m just going to squeeze this you can always tell a good vanilla pod
you can always tell a good vanilla pod
you can always tell a good vanilla pod by it being sticky and sort of soft and
by it being sticky and sort of soft and
by it being sticky and sort of soft and gentle
gentle
gentle I like buds that’s my little boy buddy
I like buds that’s my little boy buddy
I like buds that’s my little boy buddy you’re right mate I’m making pastries
you’re right mate I’m making pastries
you’re right mate I’m making pastries you want to help me cook wash your hands
you want to help me cook wash your hands
you want to help me cook wash your hands so I’m just going to run my knife down
so I’m just going to run my knife down
so I’m just going to run my knife down the pod like this scrape for the inside
the pod like this scrape for the inside
the pod like this scrape for the inside out and there are literally thousands of
out and there are literally thousands of
out and there are literally thousands of little seeds there right and it’s
little seeds there right and it’s
little seeds there right and it’s incredible look at this smell that guess
incredible look at this smell that guess
incredible look at this smell that guess what that is ver ver yay so if you can
what that is ver ver yay so if you can
what that is ver ver yay so if you can just get little knobs of butter and just
just get little knobs of butter and just
just get little knobs of butter and just squash it into the flour get a little
squash it into the flour get a little
squash it into the flour get a little handful and it’s called rubbing this is
handful and it’s called rubbing this is
handful and it’s called rubbing this is a rubbing method okay so buds is the
a rubbing method okay so buds is the
a rubbing method okay so buds is the king of that he’s gonna do that add a
king of that he’s gonna do that add a
king of that he’s gonna do that add a little sea salt okay just a pinch the
little sea salt okay just a pinch the
little sea salt okay just a pinch the salt is good to season the flour and
salt is good to season the flour and
salt is good to season the flour and then what you can do is just a tiny
then what you can do is just a tiny
then what you can do is just a tiny gesture of lemon zest or any citrus so
gesture of lemon zest or any citrus so
gesture of lemon zest or any citrus so we don’t want to over touch the pastry
we don’t want to over touch the pastry
we don’t want to over touch the pastry because the temperature of our hands is
because the temperature of our hands is
because the temperature of our hands is melting the butter so we can stop now
melting the butter so we can stop now
melting the butter so we can stop now but okay now I’m going to add a little
but okay now I’m going to add a little
but okay now I’m going to add a little swig of milk and I’m going to use the
swig of milk and I’m going to use the
swig of milk and I’m going to use the yolk of two eggs the yolk is going to
yolk of two eggs the yolk is going to
yolk of two eggs the yolk is going to give you a richer finer pastry so I’ll
give you a richer finer pastry so I’ll
give you a richer finer pastry so I’ll just use a fork now you’re our buds you
just use a fork now you’re our buds you
just use a fork now you’re our buds you watching and learning okay can you just
watching and learning okay can you just
watching and learning okay can you just move that around keep it in the bowl
so buddy we’re going to make this pastry
so buddy we’re going to make this pastry to bake it blind so look I brought the
to bake it blind so look I brought the
to bake it blind so look I brought the pastry together I’m going to wrap this
pastry together I’m going to wrap this
pastry together I’m going to wrap this up in cling film so that goes in the
up in cling film so that goes in the
up in cling film so that goes in the fridge for about half an hour an hour
fridge for about half an hour an hour
fridge for about half an hour an hour let it relax let it chill and then I’ll
let it relax let it chill and then I’ll
let it relax let it chill and then I’ll show you how to roll it out okay so the
show you how to roll it out okay so the
show you how to roll it out okay so the pastry has rested and it literally does
pastry has rested and it literally does
pastry has rested and it literally does rest it allows the gluten in the flour
rest it allows the gluten in the flour
rest it allows the gluten in the flour to relax and become more flexible and in
to relax and become more flexible and in
to relax and become more flexible and in that time if you feel it buds it gets
that time if you feel it buds it gets
that time if you feel it buds it gets firmer so this is all about lining the
firmer so this is all about lining the
firmer so this is all about lining the pastry mold dust a clean surface you
pastry mold dust a clean surface you
pastry mold dust a clean surface you want to get the pastry to a temperature
want to get the pastry to a temperature
want to get the pastry to a temperature that is kind of malleable get a rolling
that is kind of malleable get a rolling
that is kind of malleable get a rolling pin and give it a little whack you’re
pin and give it a little whack you’re
pin and give it a little whack you’re just kind of extending it you’re doing
just kind of extending it you’re doing
just kind of extending it you’re doing that initial bit of hard work give it an
that initial bit of hard work give it an
that initial bit of hard work give it an even push and of course you can choose
even push and of course you can choose
even push and of course you can choose the thickness that you want I’m going to
the thickness that you want I’m going to
the thickness that you want I’m going to go about half a centimeter roll this up
go about half a centimeter roll this up
go about half a centimeter roll this up like that then I’m gonna put this pastry
like that then I’m gonna put this pastry
like that then I’m gonna put this pastry down like this let that sag in like that
down like this let that sag in like that
down like this let that sag in like that we need to now bake this pastry shell
we need to now bake this pastry shell
we need to now bake this pastry shell blind just use this if you just push
blind just use this if you just push
blind just use this if you just push that across buds right it will naturally
that across buds right it will naturally
that across buds right it will naturally cut the pastry good lad
cut the pastry good lad
cut the pastry good lad we got there so what we’ve got now is a
we got there so what we’ve got now is a
we got there so what we’ve got now is a really easy natural ending right and
really easy natural ending right and
really easy natural ending right and it’s looking kind of pretty this is a 12
it’s looking kind of pretty this is a 12
it’s looking kind of pretty this is a 12 inch mold it’s got a removable bottom
inch mold it’s got a removable bottom
inch mold it’s got a removable bottom did I say bottom oh god I can’t believe
did I say bottom oh god I can’t believe
did I say bottom oh god I can’t believe I just said bottom shall I say sorry no
I just said bottom shall I say sorry no
I just said bottom shall I say sorry no okay fair enough then what I’m gonna do
okay fair enough then what I’m gonna do
okay fair enough then what I’m gonna do is give this fork can you poke little
is give this fork can you poke little
is give this fork can you poke little holes like that around the bottom not up
holes like that around the bottom not up
holes like that around the bottom not up the sides though if you don’t do this
the sides though if you don’t do this
the sides though if you don’t do this then sometimes the heat from the bottom
then sometimes the heat from the bottom
then sometimes the heat from the bottom of the oven can make the inside of the
of the oven can make the inside of the
of the oven can make the inside of the pastry case arc up I’ll have him work
pastry case arc up I’ll have him work
pastry case arc up I’ll have him work him in the restaurant soon
him in the restaurant soon
him in the restaurant soon that is your prepared pastry case you
that is your prepared pastry case you
that is your prepared pastry case you could freeze it I’m going to use quality
could freeze it I’m going to use quality
could freeze it I’m going to use quality cling film that is heat proof and what I
cling film that is heat proof and what I
cling film that is heat proof and what I use is instead of baking beans I’m going
use is instead of baking beans I’m going
use is instead of baking beans I’m going to use baking rice so I’m going to pull
to use baking rice so I’m going to pull
to use baking rice so I’m going to pull that in
that in
that in Pat that down dude and let it go all the
Pat that down dude and let it go all the
Pat that down dude and let it go all the way up the side of the pastry really
way up the side of the pastry really
way up the side of the pastry really press it down I’m going to just bring
press it down I’m going to just bring
press it down I’m going to just bring this sides in like that and we’re going
this sides in like that and we’re going
this sides in like that and we’re going to bake this for about 10 minutes so
to bake this for about 10 minutes so
to bake this for about 10 minutes so baking blind means essentially cooking
baking blind means essentially cooking
baking blind means essentially cooking the pastry without color okay so that’s
the pastry without color okay so that’s
the pastry without color okay so that’s going to go in the oven now for 10
going to go in the oven now for 10
going to go in the oven now for 10 minutes let’s take it out now what’s
minutes let’s take it out now what’s
minutes let’s take it out now what’s happened here guys is as you can see the
happened here guys is as you can see the
happened here guys is as you can see the pastry is in perfect condition we just
pastry is in perfect condition we just
pastry is in perfect condition we just pop that back in for five minutes
pop that back in for five minutes
pop that back in for five minutes so pastry is cooked but it’s not going
so pastry is cooked but it’s not going
so pastry is cooked but it’s not going to move and it’s not going to shrink
to move and it’s not going to shrink
to move and it’s not going to shrink okay so we’ve had five minutes and here
okay so we’ve had five minutes and here
okay so we’ve had five minutes and here is our pastry case so there you go guys
is our pastry case so there you go guys
is our pastry case so there you go guys that is the basic beautiful pastry case
that is the basic beautiful pastry case
that is the basic beautiful pastry case woah look at that absolutely fantastic
woah look at that absolutely fantastic
woah look at that absolutely fantastic although a little bit hot there’s so
although a little bit hot there’s so
although a little bit hot there’s so much you can do with that hopefully
much you can do with that hopefully
much you can do with that hopefully you’ve got some good ideas of a good
you’ve got some good ideas of a good
you’ve got some good ideas of a good solid recipe if you want to see me cook
solid recipe if you want to see me cook
solid recipe if you want to see me cook an incredible dessert I’m gonna do a
an incredible dessert I’m gonna do a
an incredible dessert I’m gonna do a maple pecan pie click the I button up
maple pecan pie click the I button up
maple pecan pie click the I button up there come on thank you buddy
there come on thank you buddy
there come on thank you buddy say bye-bye to the lovely people bye-bye
say bye-bye to the lovely people bye-bye
say bye-bye to the lovely people bye-bye [Music]
”
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