Lezione Pasta Frolla - le basi - Bilanciamento Pasta Frolla - Di Giglio Academy

Summary

In this masterclass, the art of making pasta frolla, a fundamental pastry dough, is explored. The instructor discusses the basic recipe for 'pasta frolla Milano', which typically uses 1000 grams of flour, 500 grams of butter, 500 grams of sugar, and 200 grams of eggs. The video delves into variations like leaner dough for crispiness and richer dough for flakiness, emphasizing the importance of ingredient ratios. It also touches on the use of different flours, sugars, and butter qualities, as well as the addition of cocoa and dried fruits. Techniques like the classic method, inverse method, and sablé method are introduced, providing a comprehensive guide to mastering pastry dough.

Takeaways

• 🍽️ The basic recipe for pasta frolla (pastry dough) involves 1000 grams of flour, 500 grams of butter, 500 grams of sugar, and 200 grams of eggs.
• 📏 The ratio of ingredients can be adjusted to achieve different textures: more butter for friability, more sugar for crispiness.
• 🧈 Quality butter is essential, with preference for butter from Alpine regions that is yellow and has a sweet scent.
• 🍬 Different types of sugar can be used, with caster sugar recommended for more brittle and resistant pastries.
• 🥚 The choice of liquid for hydrating the dough can vary, including whole eggs, egg yolks, water, cream, or milk.
• 📊 The type of flour used is crucial, with weaker flour (9-10.5 protein content) being suitable for flaky pastries.
• 🔧 The method of preparation, such as classic, inverse, or sand method, influences the final texture of the pastry dough.
• 🍫 For chocolate pastry, cocoa can be substituted for a portion of the flour, with adjustments to the hydration to account for cocoa's drying effect.
• 🌿 The use of baking powder (baking) can provide lift to the dough, with a general guideline of 10 grams per kilo of flour for moderate leavening.
• ⚖️ Salt is an important ingredient in pastry dough, enhancing flavor and helping with liquid absorption, with typical usage ranging from 2 to 8 grams per kilo of flour.

Q & A

What is the basic recipe for pasta frolla according to the Milanese method?

The basic Milanese pasta frolla recipe consists of 1000 grams of flour, 500 grams of butter, 500 grams of sugar, and 200 grams of eggs.

Why is the type of flour used in pasta frolla important?

The type of flour is important because it affects the texture and structure of the pastry. A weaker flour with a protein content between 9 and 10.5 is generally used for a flaky and friable texture.

What is the significance of butter quality in making pasta frolla?

High-quality butter, such as Alpine or Bavarian butter, is important for its flavor and fat content. It should be yellow and have a sweet smell, indicating it's suitable for pastries rather than one that smells like cheese, which is derived from cheese production.

How does the granulometry of sugar affect the pasta frolla?

Using sugar with a finer granulometry, like powdered sugar, results in a more friable and less hygroscopic pastry, while granulated sugar is used for a crispier texture.

What is the classic method for making pasta frolla and why is it used?

The classic method involves mixing butter, sugar, and flour first, then adding the liquid ingredients last. This method is used because it creates a consistent and workable dough with the right consistency.

Can you explain the 'sabbiato' method for making pasta frolla?

The 'sabbiato' method involves mixing cold butter with flour to create a sandy texture before gradually adding the sugar and liquid ingredients. This results in a very friable pastry that handles humidity well due to the butter coating the flour particles.

How does the amount of butter and sugar in the recipe affect the final texture of the pasta frolla?

More butter results in a more friable pastry, while more sugar leads to a crispier texture. The balance between the two ingredients is crucial for achieving the desired texture.

What is the purpose of adding baking powder to pasta frolla?

Baking powder is added to create a light and airy texture in the pastry. It helps the dough to rise during baking, which is especially useful for filled pastries or those that require a more open crumb structure.

How does the use of cocoa in pasta frolla change the recipe?

When adding cocoa to the pasta frolla, one can either replace an equal amount of flour with cocoa or reduce the flour by 100 grams and add 50 grams of cocoa. It's also recommended to increase the liquid content by 5% to compensate for the drying effect of cocoa.

What is the role of salt in pasta frolla and what is the typical range of salt usage?

Salt is used not only for flavor but also to help absorb liquids in the dough. The typical range is between 2 to 8 grams per kilo of flour, but it can be adjusted depending on the desired level of saltiness and the specific pastry being made.