Escoffier Fine Short Paste

This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel for the dough.

Escoffier gives the following directions for kneading a paste — the only way possible in his time.

“When the paste is mixed, roll it into a mass; put it on the board; then press it away from you, little by little, between the board and the palm of the hand. For the paste to be perfectly smooth, it ought to be treated twice this way.”

Auguste Escoffier, Guide Culinaire, 1903

rolled tart dough

Escoffier Fine Paste

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 pound flour
  • ⅓ ounce salt
  • 1 large egg
  • ½ cup water cold
  • 10 oz butter

Instructions

      1. Sift the flour on a mixing board and hollow it in the center.
      2. Add all the ingredients to the hollow. First, mix the butter, the egg, the water, and the sugar and salt.
      3. When the paste is mixed, roll it into a mass; put it on the board; then
        knead by pressing it away from you, little by little, between the board and the palm of the hand. For the paste to be perfectly smooth, it ought to be treated twice this way, press out twice, roll into a ball. Wrap and chill for at least an hour.





Do something awesome. Tell a friend:

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top

Want to keep up with Zous Chef?  It is pretty easy.  Signup for emails below or join either the Facebook groups or Twitter feeds by clicking on the icons on the page.