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.