Between cooking and history, we invite you to discover the recipe for pie dough as the Auguste Escoffier was illustrated.
In terms of cooking, the name ofAuguste Escoffier East legendary. This restorer and chef from the 20th century is one of the Founding fathersif not the most important, of theculinary identity one you Gastronomic French know-how.
It is to him that we owe the emergence of Professor of chefbut also the brigade and the meticulous organization of the kitchen. He conceptualized the approach of gastronomy to highlight theexcellencethe quality and thehygiene. The prestigious cuisine of palaces would not be what it is without Augustus Escoffier.
More generally, he also influenced (and continues to do so), very many generations of cooks. Sometimes qualified as “King of the cooks”he wrote books who still do reference. It was also he who contributed strongly to Freedom of French cuisine in the world.
A “vintage” pie dough!
The pie dough is an element that appears both basic, but which can change everything in a recipe. Its importance is often underestimated. A Home preparation well under control can be the key that opens the doors of delight vibrating the taste buds.
We are more and more likely to opt for Industrial roller pastapractices and fast, but often very criticism from a point of view nutritional and taste. Taking the time to prepare a pie dough is also part of the cooking process and its rhythm.
Thus, on his account @aurore.cookbooksInstagramous Dawn offers a small homecoming To prepare a fine pie dough which follows the steps of the Master Auguste Escoffier.
A 1934 recipe!
For this recipe for Fine darker for fruit pie Auguste Escoffier, you need:
- 500 g de flour
- 10 g de sel
- 50 g de Powdered sugar
- 2 yellowseggs
- 300 g de Soft softened butter
- 150 ml d’eau
Spread it previously sifted flour By forming a Crown not too large. In the center, place the soft softened butter and cut into small cubes, the two egg yolks, salt and sugar. Start with amalgamate the elements in the middle with a fork or by hand.
Then incorporate the flour Then when the dough takes shape, also add the water and Gently work the dough so that it is perfectly smooth. Straw-the twice By pressing well with the palm of the hand. Then form a beautiful ball.
Book the latter coolcovered with a clean linen until it is used (take it a little before to lower it and darken a mold).
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Kitchen editor
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