Basic Pastry Recipes

In pastry making, there are several basic recipes that are the foundations for creating more complex desserts. Here are some of the most classic basic preparations:

1. Shortcrust Pastry

Ingredients

• 300g of type 00 flour
• 150g of cold butter, cubed
• 150g of sugar
• 1 whole egg and 1 yolk
• Grated zest of 1 lemon (optional)
• A pinch of salt

Preparation

• Pour the flour into a mound on a work surface or in a large bowl.
• Add the cold butter cubes, sugar, whole egg and yolk, lemon zest, and salt to the center.
• Quickly work all the ingredients with your fingertips until a homogeneous dough is formed.
• Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes before using.

2. Custard Cream

Ingredients

• 500ml of milk
• 4 egg yolks
• 100g of sugar
• 40g of type 00 flour
• Grated zest of 1 lemon or 1 vanilla pod

Preparation

• In a saucepan, bring the milk to a simmer with the lemon zest or vanilla pod.
• In a bowl, beat the yolks with the sugar until you get a light and fluffy mixture.
• Add the sifted flour and mix well.
• Gradually pour the hot milk through a strainer onto the yolk mixture, stirring constantly.
• Put everything back on the fire and cook on low heat until a thick cream is obtained, stirring non-stop.
• Transfer the custard cream to a bowl and cover it with plastic wrap touching the surface.
• Let it cool before using.

3. Choux Pastry (for profiteroles and éclairs)

Ingredients

• 250ml of water
• 100g of butter
• 150g of type 00 flour
• 4 medium eggs
• A pinch of salt
• 1 teaspoon of sugar (optional)

Preparation

• Preheat the oven to 200 °C.
• In a pot, bring the water to a boil with the butter, sugar, and salt.
• Remove from the heat and pour all the flour in at once, stirring vigorously with a wooden spoon.
• Put back on the heat and cook the dough until it comes away from the sides of the pot, forming a ball.
• Take off the heat and let it cool slightly.
• Incorporate the eggs one at a time, mixing well after each addition until a smooth and homogeneous mixture is obtained.
• Put the dough in a piping bag and form the choux on a baking tray lined with parchment paper.
• Bake in the oven for about 20 minutes or until golden.

These are just a few of the basic preparations, but in pastry there are many other fundamental recipes such as meringues, sponge cake, chocolate ganache, and so on. These preparations can naturally be modified by adding flavors or ingredients according to the tastes and needs of each specific recipe.