Contrary to common belief, short crust pastry is one of the easiest recipes in pastry making. All it takes to prepare a successful eggless short crust pastry are fresh ingredients and an easy shortcrust pastry recipe: a few clear steps that must be followed accurately to avoid some common pitfalls.
- It is important to work rapidly when mixing the ingredients, in the interests of compactness and to prevent them from separating. Use butter at room temperature to make it easier and quicker to handle and add the milk gradually to prevent the dry ingredients from becoming too wet.
- Once all the ingredients have been blended, and you have a nice smooth dough, cover it with cling film and leave it to rest in the fridge for at least 12 hours. In this way your pastry will be of an ideal compactness to ensure a perfect result once baked.
- When the pastry has rested sufficiently, roll it out very quickly using a rolling pin, and handling it as little as possible.
The Michelin Guide has published its listing for Washington D.C., with one new two-star and four new one-star restaurants. The Inn at Little Washington is the capital's only three-star restaurant. Take a look.
Michelin-starred French chef Thierry Marx has come up with a menu fit for the stars - his dishes will travel with astronaut Thomas Pesquet on a SpaceX mission to the International Space Station. Find out more.
Clare Smyth, Hélène Darroze and Nieves Barrágan Mohacho are just a few of the women recognised in CODE Hospitality's annual round-up of influential women creating positive change in the industry. See the list.