Doughs and Batters

The following doughs and batters will hopefully spark some of your own ideas. A large number of desserts are possible thanks to their base pastry. 

How they're made and for what purpose was pretty much a mix and match process. Over time recipes improved to make them withstand liquids better.

Otherwise you would have a sloppy mess!

Shortcrust Pastry A typical shortcrust pastry (pâte brisée) recipe has a 2 to 1 flour to fat ratio. In other words, twice as much flour as fat in weight.

Soft Pie Crust Great for mashed fruits / custard fillings and rice pudding. Any pie filling with a runny consistency.

Many of these doughs can be made well in advance as they can be frozen. 

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