Pastry: Savoury and Sweet by Michel Roux

  • Pâte brisée

    from Pastry: Savory & Sweet Pastry by Michel Roux

    • Categories: Pies, tarts & pastries
    • Ingredients: all-purpose flour; butter; store-cupboard ingredients
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Notes about this book

  • FeastsandFestivals on June 22, 2012

    Can't make crumbly, delicious pastry? You will if you follow these recipes..

Notes about Recipes in this book

  • Tart pie dough

    • Maxineanna on May 09, 2022

      Known as pâte à foncer in French.

    • Maxineanna on May 09, 2022

      Listed as flan pastry in UK version.

  • Catalan tart

    • Angus on January 06, 2013

      WARNING ! The recipe for this seems to omit the fact that once you have put together your catalan cream you need to continue to heat it (whilst whisking) in order for it to thicken (otherwise it will remain very thin and not at all what you want !).

  • Calzone

    • JeffALNY on March 04, 2026

      It’s hard to find fresh yeast in America but-If you can- and if you make your ricotta fresh which is super easy, this dish is REALLY good.

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  • ISBN 10 1844008274
  • ISBN 13 9781844008278
  • Published May 07 2010
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes. Divided into 10 chapters, focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others, and each chapter has both savoury and sweet recipes using the basic dough with plenty of tips for perfect results. There are 100 recipes, beautifully photographed by Martin Brigdale, ranging from classics, such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while orginal recipes boast new combinations of flavours or a lighter, simpler style of cooking. Those who choose to buy their pastry rather than make it can still enjoy the recipes.

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