Jacques Pépin: Making, Rolling, and Forming Sweet Dough

Jacques Pépin demonstrates how to make sweet pastry dough.

Jacques Pépin demonstrates how to make sweet pastry dough.

Read the transcript of this video
The [UNKNOWN], or the sweet dough, is almost like a cookie dough. It's done with butter, one egg yolk, flour and so forth. And it goes very well in the food processor. But I wanted to show you how to make it by hand, or the technique there. So I have The stick of butter. I have two tablespoons of powdered sugar here. That you fold and we'll start breaking this into pieces. And sometimes there is practically no liquid added to it and that's why the dough is going to be tender. That's why the dough can be made thick. Even if it's thick the heat go through because the dough is porous. And because the dough is porous then it's like a thick cookie and we're going to add maybe one tablespoon maybe not even, of water or milk. Then an egg yolk in there. Again, working the dough this way. I mean, the proper technique for that is to bring the dough together and to crush it with the palm of your hand in a technique we call froisse. You crush it so it's totally Homogenize together. Which of course is exactly the opposite of what you would want to do with a potpoesay or satenli, a puff based. Okay. This is a bit of a messy dough. You can add a little bit of flour and clean your finger with the flour. Okay. [BLANK_AUDIO] Then, we're going to roll it like for our own tart. [BLANK_AUDIO] I can practically extend it with my hand you see. [BLANK_AUDIO] [UNKNOWN] And you don't do it as thin as you would do. [UNKNOWN], you know. Very delicate. [BLANK_AUDIO] About a circle like this. [BLANK_AUDIO] Again the same idea. You unrolled it. And now you bring the side on itself [BLANK_AUDIO] to make. [BLANK_AUDIO] To make a shell. I turn it on itself twice. And again, the type of thing that you could not do, you would not want to do with like I say a pie dough because the thickness of dough. We'll get row in the center and will not really work. But the pate sucre will be like a cookie. Press it together to make an edge. And the way you wanna press it, you want to have it like a Like a pyramid, so that the top is pointed and the base is thicker so that it doesn't collapse on itself. And then to finish it up you can press it this way with your index finger. And you can cook this like a large cookie, and then fill it up with raspberry for example. That would be a raspberry preserve in the bottom, fresh raspberry, a glaze on top. And that's a wonderful [UNKNOWN] and that keep a long time, several days cooked, like a cookie, the delicious dough.
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Jacques Pépin: Making, Rolling, and Forming Sweet Dough


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