CHAPTER FOUR

SWEET PASTRY DOUGHS

Many things can go wrong when making and baking pastry: it’s not all that unusual for our own attempts to end up in the bin. Persevere and try to be aware of what went wrong, and don’t be too worried about what it looks like — short of burning the pastry or having the pastry shell completely break, the result is bound to be tasty, so push ahead.

The following methods and explanations for mixing, rolling and lining dough are the ones we have adapted at the bakery to suit these recipes. If you are competent at making pastry and have your own methods you are comfortable with, go ahead and keep using them. However, if you are new to pastry, our tips will make your time in the kitchen easier.