Our head tutor makes a sweet pastry case from cold butter to blind bake, filmed from above so you can follow every fold. The quantities sit beside the film; pause it as you go.
11 min 20 · Filmed from above in the school kitchen · Subtitled
INGREDIENTS · ONE 23 CM CASE
Plain flour
225 g
Unsalted butter
125 gCold, cut into 1 cm cubes
Icing sugar
40 g
Egg yolks
2From large eggs
Iced water
1 to 2 tbspOnly if it will not come together
Fine salt
A pinch
10:00
LEARN IT IN PERSON
Saturday pastry morning, three tarts to take home. £85 with lunch, eight places.
