Today we will create together one of the most famous basic recipes for the preparation of desserts (such as pies for example), the antagonist par excellence of puff pastry. I'm talking about shortcrust pastry, the ideal base to support jams and chocolates. As we know, classic shortcrust pastry should be prepared with generous quantities of butter, one of its load-bearing "how to say" components: sometimes even 260 g of butter are used for 300 g of flour! I want to show you instead that it is possible to prepare an exquisite shortcrust pastry also by reducing the amount of calories, thus using less butter and less sugar. It is enough to simply respect some precautions.
Video of the Recipe
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Identity Card of the Recipe
- 380 KCal Calories per serving
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Ingrediants
- 140 g of butter
- half a glass of rum
- 100 g of potato starch
- 250-300 g of white flour type 00
- 5 g of baking powder
- 60 g (1 whole) of eggs
- 60 g (3 medium) of egg yolks
- grated rind of untreated oranges
- 80 g of fructose
- 2 g of salt
Materials Needed
- Large bowl
- Orange peel grater
- Strainer for sifting flour and yeast
- Latex gloves (optional)
- Clear film / nylon bag
- Kneading board for kneading
Preparation
- In a bowl, mix the butter at room temperature with the fructose and the grated rind of an untreated orange.
What is there to know
It is important to use the butter at room temperature (and avoid melting it): in this way, the ingredients blend better. The choice of fructose is also important: let's briefly remember that fructose has a more powerful sweetening power than classic granulated sugar; consequently it is possible to use a reduced quantity to obtain the same sweetening effect. In this way, the calories are reduced a little.- Add the 3 egg yolks and the whole egg, mixing well. Then add the baking powder and salt.
- At this point, add the potato starch (which will make the pastry less hard and compact), the rum and enough white flour to obtain a soft and non-sticky mixture.
- Pour the mixture onto a pastry board and work the dough with your hands until you get a smooth and compact ball of dough.
- It is advisable not to work the dough too much to avoid adding too much flour, which would make the mixture harder.
- Leave the dough to rest in the fridge for 10-12 hours, wrapped in a layer of cling film. After that, the shortcrust pastry is ready to be processed as desired.
Did you know that
Cooling increases the crispness of the tart, especially in shortcrust pastries prepared with a reduced amount of fat (compared to the basic recipe). Furthermore, prolonged cooling will facilitate the subsequent processing / drafting of the pastry at the time of filling.Alice's comment - PersonalCooker
The light shortcrust pastry is then ready. The goal that I set myself today in the realization (and in the formulation) of this recipe is to convey to you that the quality of a pastry is not given by the excessive use of fats and sugars, but rather by an ideal balance between taste and lightness , able to make the dessert palatable and enjoyable, without post-tasting remorse. Those who want to prepare a protein shortcrust pastry without butter can watch the video or read the recipe by clicking HERE.Nutritional values and Health Comment on the recipe
Alice's light shortcrust pastry is a pastry base that provides about 10-15% less calories than the traditional recipe. The lipids are however high, and among these, saturated fatty acids and cholesterol stand out (for nutritional, but not energetic, importance). The intake of fiber is moderate but does not justify a systematic consumption in the diet.
