Basic Pastry Patisserie Low Fat Food

PASTRY CREAM

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

BASIC PASTRY (PATISSERIE) LOW FAT

Steps:

• Place flour, sugar, baking powder, and salt in a food processor fitted with plastic blade.
• Pulse briefly to combine, then with motor running, add cottage cheese and oil.
• Quickly add water and pulse quickly just to combine. The dough will be crumbly but moist.
• Remove dough from the processor bowl, use your hand to gently pat the dough together to form a disk shape.
• Wrap in plastic wrap, refrigerate for 30 minutes, or until well chilled.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

SAVORY PASTRY (PETITS FOURS SALES) LOW FAT

Steps:

• Place flour and salt in food processor fitted with plastic blade.
• Pulse briefly to combine, with motor running, add egg, canola oil, olive oil, and water.
• Pulse until combined, dough will be crumbly and moist.
• Remove the dough from the food processor bowl, use your hands and pat gently to form dough into a disk shape.
• Wrap the dough in plastic wrap, refridgerate for 30 minutes or until well chill.