Pastry and Cookie Doughs Reference Table
This is a reference table for deciding what to make, or making batches of dough for later use. It was going to be part of a page on Doughs and Batters for the Cooking Reference Tables section of my old site, but I never finished the rest of the dough/batter tables, so posting this one here on it’s own.
All ingredient amounts are a ratio by weight, including egg. One egg gives about 50g of edible egg (without the shell); “large” eggs are slightly less and “extra large” eggs are slightly more. For this reason I advise weighing the amount of egg (as a liquid) when using 4 or more eggs as 4 x-large eggs are about the same as 5 large.
Name |
Flour |
Butter |
Egg (g) |
Sugar |
Milk |
Time |
Temp |
Notes |
|---|---|---|---|---|---|---|---|---|
Shortcrust (pâte brisée) |
250 |
175 |
50 |
10+60+30 |
180 |
Sweet or savoury casings. |
||
Shortcrust (UK/US style) |
300 |
200 |
100 |
10+60+30 |
180 |
Sweet or savoury casings. |
||
Sweetcrust (pâte sablée) |
250 |
175 |
50 |
125 |
10+120+45 |
180 |
Also suitable for cookies with a crisp, crumbly texture. |
|
Shortbread |
300 |
200 |
100 |
5+20+0 |
170 |
Shape before chilling, then bake directly from fridge. |
||
Soft Cookie Dough |
250 |
150 |
50 |
125 |
30 |
10+0+0 |
160 |
No resting required. |
Gingerbread |
350 |
125 |
50 |
100+125 |
10+30+10 |
160 |
100g of sugar and 125ml of syrup |
|
Puff Pastry (pâte feuilletée) |
250 |
200 |
100 |
45+120+30 |
190-200 |
Steam-leavened |
||
Choux Pastry (pâte à choux) |
35 |
30 |
50 |
5 |
60 |
20+0+0 |
200-230 |
Steam-leavened, pipe and cook immediately after preparation. |
Further Notes:
“Flour” means plain or all-purpose flour.
“Sugar” means Caster sugar.
“Steam-leavened” means that the dough must be cooked quickly at a high temperature so that rapid expansion of water into steam creates air pockets (and thus fluffiness/flakiness).
Temperature is in centigrade, for a fan-forced oven (for other ovens add 20 degrees).
Time given as X+Y+Z is X minutes preparation, Y minimum minutes resting in fridge, Z minutes waiting to return to room temperature after resting. This does not include any time spent shaping and baking the final product, which will vary by volume and usage.