Explained: The 4 types of shortcrust used in French baking

[@jazzy_taste]

This is what I call a nice guide! It's 10 out of 10! So useful video!

[@FrenchCookingAcademy]

thanks a lot

[@Screddy_Henks]

I really enjoy these types of clips. Really helpful for background knowledge building

[@along5925]

These tutorials are wonderful. I've been cooking a long time, and I always need to go back and review the time tested basics. One is never too experienced to learn and relearn. Thank you so much for your classes.

[@MaruGalván-e9e]

This series of videos are great. The basics explained! Thank you!!!

[@cfs9828]

From USA: Merci!!

[@adventureswithsuzanna5667]

Wow such a great presenter! Refreshing!

[@hawkeyepierce67]

Very informative, Merci beaucoup!

[@scottev954]

I'm so happy to find this channel, I've been watching British Bake-off and I'm keen to bake!

[@MichaelNewman-x8q]

Excellent! Very clear and useful information. Thank you so much 😁

[@carledouglas-l2w]

Even if the brisée is being used for savoury fillings, it may contain some sugar. Very little though if you compare it to the others. Don’t get confused if a recipe calls for milk instead of water, it all goes for liquid. Even egg/yolks, although that changes the structure a little….it all goes for liquid. There are many more different doughs, some made with buttermilk, sour cream or else, but these are the French basics.

[@mikeprice2517]

Merci! This makes it way easier to understand 💀

[@LauraFolCA]

This is *exactly* what I was looking for! Thank you for the explanation!

[@MoonRiverTravels]

Superb video that clearly identifies these shortcrust pastries - which are all wonderful to cook with, and produce amazing dishes. Will definitely be recommending this video to others to explain the differences!

[@seren7850]

Absolutely 💯 useful and very clear information 👌 👍 thank you very much x

[@FrenchCookingAcademy]

pleasure🙂👍

[@professork5612]

Excellent explanations! Merci beaucoup!

[@doubled334]

Underrated video

[@seanmcerlean]

Thank you Stephane. Much appreciated.👌😊

[@jasonsmith2775]

Thank you, Sir! Thank you! I finally understand!! Staphane, you are wonderful! 😀

[@erich214]

Ah thank you for this easy explainer video!

[@FrenchCookingAcademy]

🙂👍

[@itsolliez2183]

Enfin, une explication claire! Merci!

[@FrenchCookingAcademy]

👍

[@Caracaraorangeberry]

this was a great video- thank you for explaining it so well! 💚

[@drk321]

Excellent information. Great teacher.

[@olgaguadalupeortegadavalos1551]

Useful, clear and easy vídeo Thanks a lot ! ! ! Take care of your health

[@fitblkpa]

Good lesson

[@MayimHastings]

So THAT’S what I was doing wrong with the cookies 🤦🏻‍♀️ This was awesome, Stephane! You have such a gift for bringing clarity to cooking. 💚🙏

[@moand7862]

Thank you for this guide. It's really helpful.

[@johnriperti3127]

Amazing! I've learned a lot, thanks Stéphane

[@jamesa7506]

Thanks for the "nuggets of knowledge"!

[@melisse8150]

Finally a great explanation 😂. Thanks very much for this video!

[@marckunke3689]

Very useful guide! So it boils down to two shortcrusts and two not so short ones... 🙂

[@kishorikhirwadkar8312]

Escofièr level, enjoyed it. Thank you.

[@theoldgrowler3489]

Simply put. Thank you.

[@FrenchCookingAcademy]

pleasure

[@Reinolds_Recipes]

Love it!! Going to try this :) keep up the good work and thank again for sharing!! 😀☺️😃

[@FrenchCookingAcademy]

thanks for watching 👍🙂

[@Nzunghe]

Much needed video. Thank you 😍

[@FrenchCookingAcademy]

glad you like it 👍

[@marthaaguirre4213]

Thank you 🙏🏼

[@yeahumkay]

Can you please share a recipe for a gluten-free tart dough?

[@Wbkchef]

This is very useful! 🎉😊

[@kah22a]

When I bake an apple pie it's normally for someone lactose intolerant so I use 220g flour 60g hard margarine plus 50g lard and a little water. No egg, no sugar to the ingredients. Would you suggest different proportions for this and would the egg affect it any way? I'm just thinking of a basic apple pie

[@BruceRicard]

I mostly use a pâte brisée WITH sugar, so without egg, for most of my tarts. I find that it's less buttery, less sweet than pate sucrée, and I really don't get the point of the egg in the pate a foncer. Does pate brisee with sugar have a name?

[@bowlofcompassion]

Hey Stephane, is there a chance that you could show us how to make a Sauce Maltaise. Its Asparagus season in Germany and I am looking for alternatives to Hollondaise. I dont know if the recipes i found are authentic. But yours are always authentic :) Greetings from Germany

[@linjubar]

But how much more butter and sugar? Ratios would be useful to know.

[@cleTIGER125]

mercineacoup

[@nazmafasmil6231]

Hi can i know what is shortbread??

[@cybermats]

I've been doing a Bakewell Tart with what I think is a Pate Sucree given that it was blind baked before adding the Frangipane. Based on your walkthrough I guess I could have easily used a Pate Foncer instead since it may be easier to handle?

[@angelachu73]

Di

[@MariaMeekerenergyflows]

Thank you

[@theoriginalchefboyoboy6025]

truthfully, it's no laughing matter - life is short... eat dessert first!

[@SALTOTE]

Is there one with whole wheat?

[@gettem6341]

Would have been nice if you could have shown the actual dough and it's texture

[@workinprogress3609]

You did something different with your appearance. I don't know what it is, but it makes you look younger and healthier.

[@Screddy_Henks]

That's what I thought too!

[@FrenchCookingAcademy]

i am surfing more lately 😁

[@workinprogress3609]

@@FrenchCookingAcademy Ahhhh, good ol' vitamin D therapy!

[@acearch5ive]

"Quick and Easy Shortcut Pastry by Hand" What is its French name : A little confused. In your demonstration video you make this shortcut pastry, sweet or not, that has milk as an ingredient. The technique uses a "sanding" method or "sable". Is this sort of a mix of sable and the fonce' ? or pure sable? In sum Can I use it for a sweet tart to make a shell?

[@teridacktaljones4553]

👌

[@ma220]

😋😍😋

[@pepocanales]

Great video. No I understand

[@uberkidx]

man youre not gonna make them in your video?

[@carledouglas-l2w]

This video makes it even more confusing. If you would mention the amounts of butter, sugar, flour, salt and liquid, the differences would become clearer. Also the method of making the dough makes up the structure. For instance the brisée is flaky, and the sablée is like sand.

[@jimmydore1968]

Would have appreciated you actuality showing how to make each one and what they look like.

[@eviljew8206]

FAKE CHEF!!!