This pastry impressed me. I LOVE a great pastry. There is something magical about it. This is such a pastry. It rolls well, and is easy to work with and it has the perfect texture to cut with a fork, yet crispy enough to hold the filling well. I guess that is what a 3 Michelin Star chef recipe should be. Thanks to Louis Boeglin for this amazing recipe. Check out the video and make sure you look for him when in Perth. His food is quite spectacular!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams unsalted butter cold and cubed BUY
- 300 Grams plain flour
- 1 Pinch pink salt flakes BUY
- 1 egg
- 100 Grams cold water
Preheat oven to 180°C.
Place butter, flour and salt into the Thermomix bowl and blend 6 sec/speed 6.
Add eggs and water and blend 7 sec/speed 7.
Tip out onto a floured silpat mat and bring into a ball.
Wrap and refrigerate for 30 minutes before proceeding.
Roll out the pastry to whatever shape is needed and line your tins.
Cover pastry dough with baking paper and fill with rice or baking beads and blind bake the pastry for 30 minutes.
Fill as desired and proceed with recipe.
To make a sweet dough with this recipe, add 30g sugar in the first step.
This is just one of our Insider recipes. Join us today and start cooking!