• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« In My Kitchen, January 2013
New Year’s Reflections »

Fraisage

January 3, 2013 by Celia @ Fig Jam and Lime Cordial

pastry7

On New Year’s Day, I learnt how to fraisage a dough.

Fraisage is a French pastry making technique used to create flakiness in a finished pie crust. I watched Joanne Chang working her dough on Simply Ming, and raced straight into the kitchen to try it out.  I’d always wanted to make flaky pastry, but hadn’t known how to go about it before.

My first attempt was a little dodgy, so I rang our friend Craig the baker for some advice.  Craig generously gave me both his recipe and some tips on handling the dough. The results were sooo exciting – Pete came into the kitchen when he heard me squealing with delight!

Fraisage is the technique of smearing cold butter inside a loose dough to form it into sheets.  The butter melts on baking, creating layers within the finished pastry.  In order to do this successfully, the butter needs to be very cold (but not frozen rock solid), and handled reasonably briefly.

Craig uses a 3 – 2 – 1 pastry formula as follows:

  • 300g (2 cups) plain (AP) flour
  • 200g (7oz) unsalted butter
  • 100g (3½oz) cold water
  • ½ teaspoon fine sea salt
  • 1 Tablespoon sugar (optional – for sweet doughs only)

1. Cut the cold butter into rough 2½cm (1″) cubes and measure out the water. Craig’s tip is to pop both the butter and the water into the freezer to chill while you prepare the board and measure out the dry ingredients (give it about 10 minutes or so).

2. In a stand mixer, combine the flour, salt and sugar (if using) and add the butter, beating on a medium speed just until the butter is reduced to pea-size pieces (some bits will be a bit larger). Quickly add the cold water and mix just until the water is incorporated. The dough will be very shaggy.

Turn the dough out onto a well floured work surface…

3.  Using the palm of your hand, push sections of the dough outwards. The aim is to flatten the dough and smear the butter into long streaks…

pastry2

4. Continue working the dough a section at a time, pressing down and flattening it onto the work surface. It helps to have cool hands…

pastry3

pastry4

5. When you’ve flattened all the dough, gather it together with a spatula or pastry tool…

pastry5

6. Form the dough into a ball, wrap it in cling film, and let it chill in the fridge for at least an hour and up to three days. The dough can also be frozen for latter use.

pastry6

I turned half of my dough into a sweet pie filled with boysenberries and raspberries from the freezer.  The crust was egg washed and sprinkled with demerara sugar before baking…

pastry8

And the end result was…flaky!

pastry9

I think learning a brand new technique on New Year’s Day is a very auspicious way to start 2013.  I need a lot more practice of course, but I’m so chuffed with how my second attempt turned out that I’m off to buy more unsalted butter!

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Recipes | 57 Comments

57 Responses

  1. on January 3, 2013 at 7:14 am sallybr

    Awesome post! You know, I’ve seen Anne Burrel use this technique on her show, and always wanted to try it, but wimped out…

    I will give it a go next time I make a pie or other concoction like this.

    Thanks for the lesson!!!! and the push on the right direction….


    • on January 4, 2013 at 7:31 am Celia @ Fig Jam and Lime Cordial

      Sally, don’t wimp out, this was great fun! I didn’t have the butter cold enough the first time, so I ended up with more shortcrust than flaky, but all the subsequent attempts have worked well! xx


  2. on January 3, 2013 at 7:39 am lambsearsandhoney

    Clever you, Celia. That looks simple enough to do, but also looks pretty deadly for the hips. Do I really need another way to get more/better fat into pastry? On the other hand, I’ll bet it tastes just divine.


    • on January 4, 2013 at 7:32 am Celia @ Fig Jam and Lime Cordial

      Amanda, you’re not wrong! I’ve now tried it six times (have to practice!) and now feel like I’ve got it down pat. Last night I made meat pies which the boys loved. But that’s enough for now – it will make all of us (and the neighbours) fat! :)


  3. on January 3, 2013 at 7:55 am Nic@diningwithastud

    I love the hearts :) The pastry looks great! Good job! Happy New Year :D


    • on January 4, 2013 at 7:32 am Celia @ Fig Jam and Lime Cordial

      Thanks Nic! Happy New Year to you and the Stud too! :)


  4. on January 3, 2013 at 7:57 am hotlyspiced

    Well done, Celia and yes, amazing how you set yourself the task of learning something new on the first day of the new year. Just a question…with this technique requiring the butter to be at a certain temperature do you think this would be easier to do during cooler weather? Looks very pretty and I’m sure the pastry was very light and flaky xx


    • on January 4, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      Thanks Charlie, although I didn’t set myself a task really, I just got a little excited when I saw it on tv. :) This definitely needs the butter to be cold, and would be better in winter, although it hasn’t been too bad in the kitchen over the last few days. Definitely not something to try when the weather gets hot next week though!


  5. on January 3, 2013 at 8:03 am Shirley The Making of Paradise

    Morning Celia, Happy New Year, that looks very delicious. I have posted my In My Kitchen for January for you to add to your side list. Thanks again Shirley :)


    • on January 4, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      Thanks for playing Shirley! Happy New Year!


  6. on January 3, 2013 at 8:09 am theintolerantchef

    Great technique! It sure looks terrific too- yummo. Happy New Year sweetie, I hope it brings more lovely surprises and successes xox


    • on January 4, 2013 at 7:34 am Celia @ Fig Jam and Lime Cordial

      Happy New Year to you too, darling! This was great fun to make!


  7. on January 3, 2013 at 8:35 am Emilie@TheCleverCarrot

    Ooo Celia! I love this. It’s so tricky getting an all butter crust to come out light and flaky. Yours looks divine! How did you manage in your Sydney heat?!


    • on January 4, 2013 at 7:35 am Celia @ Fig Jam and Lime Cordial

      Em, I don’t know why I’ve never read about this technique before! It works so well! The heat wasn’t too bad last week (at least not in my kitchen), but Craig’s tip about chilling down the butter and water first made a big difference!


  8. on January 3, 2013 at 9:23 am Misky

    Oh wow. What a revelation! I must try this, Celia!


    • on January 4, 2013 at 7:35 am Celia @ Fig Jam and Lime Cordial

      Misky, you’d love this! Have fun! :)


  9. on January 3, 2013 at 10:18 am Glenda

    Good job Celia!


    • on January 4, 2013 at 7:35 am Celia @ Fig Jam and Lime Cordial

      Thanks Glenda! :)


  10. on January 3, 2013 at 10:40 am Rufus' Food and Spirits Guide

    How perfect would that be for Valentine’s Day? Or Thursday!


    • on January 4, 2013 at 7:36 am Celia @ Fig Jam and Lime Cordial

      I’m going to get the cutters out and try different shapes on the pies – the dough is very robust! Hope you and Katherine are having a great 2013 so far, Greg!


  11. on January 3, 2013 at 11:43 am Lorraine @ Not Quite Nigella

    Oh I had no idea that it was called fraisage! I did a puff type recipe like that and it turned out deliciously. Oh and thank goodness for baker friends! :P


    • on January 4, 2013 at 7:37 am Celia @ Fig Jam and Lime Cordial

      Lorraine, this is just like a puff pastry, I’m sure. And yes, thank goodness for friends with knowledge who are willing to share! :)


  12. on January 3, 2013 at 3:16 pm ChgoJohn

    “Auspicious” start to the year is right. Well done, Celia! I give you credit for tackling this technique. I accept that some things will remain outside of my grasp. Fraisage is one such thing, I’ll stick with pasta. :)


    • on January 4, 2013 at 7:39 am Celia @ Fig Jam and Lime Cordial

      John, I reckon if you can make pasta, you can make this! I always thought I couldn’t make pasta, but we got over that hurdle, so maybe you can make fraisage too! :)


  13. on January 3, 2013 at 5:02 pm Jane @ Shady Baker

    Oh yum Celia, congratulations. May I come to your house for pastry lessons one day? :)


    • on January 4, 2013 at 7:40 am Celia @ Fig Jam and Lime Cordial

      Jane, I’m hardly in a position to give lessons! Maybe Craig will come over and teach us both.. :)


  14. on January 3, 2013 at 5:22 pm Sally

    Always learn something from you Celia. This is a bit like rough-puff pastry – less time-consuming that proper puff. Great step by step guide. Happy New Year


    • on January 4, 2013 at 7:41 am Celia @ Fig Jam and Lime Cordial

      Sally, hope you get a chance to try this, although it’s hard in a hot kitchen! I’ve never tried a proper puff pastry – I don’t seem to have the patience for laminated doughs! Hope you’re having a great New Year! :)


      • on January 4, 2013 at 2:49 pm Sally

        I certainly don’t have the patience for proper puff – and my last attempt was an unmitigated disaster. Rough puff is my limit :)


  15. on January 3, 2013 at 5:45 pm Craig

    I wonder if everyone is thinking like me and wishing to have done something auspicious as learn something new on New Years Day! Oh well, each day is a new one and I’ve learnt by reading your post – love those flaky hearts!


    • on January 4, 2013 at 7:41 am Celia @ Fig Jam and Lime Cordial

      Craig, you are a great teacher and friend, thank you! Look at all the people we’ve passed this onto now! :)


  16. on January 3, 2013 at 9:09 pm Jan

    Your excitement and enthusiasm are so infectious Celia! My Mum used to make a rough puff pastry using frozen and grated butter – I think, she, like me, always had hot hands.


    • on January 4, 2013 at 7:42 am Celia @ Fig Jam and Lime Cordial

      Jan, the frozen grated butter is an interesting idea! I reckon it would melt while I was grating it though! :)


  17. on January 3, 2013 at 10:36 pm My Kitchen Stories

    Love the pastry but didnt know that was the name. That tart looks gorgeous


    • on January 4, 2013 at 7:43 am Celia @ Fig Jam and Lime Cordial

      Thanks T, it was fun to mess around with! :)


  18. on January 3, 2013 at 11:57 pm Melanie

    Hi Celia,
    Your enthusiasm in this post is contagious and has me so excited to try this, but I think it will have to wait just a little bit longer. I’ve got a herniated disc in my neck (&back) and still doing PT. Wonderful post and I love the pictures, they’re clear and so up close. Can’t wait to see what else you make w/ your flaky pastry:)
    XOX
    Mel


    • on January 4, 2013 at 7:44 am Celia @ Fig Jam and Lime Cordial

      Mel, I’m so sorry to hear you’ve been out of commission! I hope you’re on the mend soon! Hope the New Year brings pain relief and good times!


  19. on January 4, 2013 at 12:35 am Kavey

    So pretty! Happy new year, darling! x x


    • on January 4, 2013 at 7:44 am Celia @ Fig Jam and Lime Cordial

      Thank you dear friend, all the best to you and your Pete for a fabulous 2013 as well! xx


  20. on January 4, 2013 at 1:24 am drfugawe

    When I was young and sassy, and working my way into the world of food, pie crust was a world of mystery, and the domain of the granny bakers – novices weren’t supposed to do well there – it was just a given. I remember well that in those days one of the cardinal rules was to use as little water as possible, but when novices attempted to apply that rule, the inevitable result was overworked dough and a bready crust. But what they weren’t telling us was that in the world of pastry, there are many kinds of pastries (Wikipedia says 5 basic kinds), and they all have rules and sub-rules – practice is the answer, but I fear we’d all weigh twice what we do, were we to achieve that level of practice!

    Case in point – look at this application of the 3/2/1 pastry formula (Culinary Institute of America) and note that there is no mention of ‘smearing’, yet it is another ‘flaky’ pastry – just another tiny variable in the world of pastry. http://www.npr.org/blogs/thesalt/2012/06/28/155929769/afraid-of-pie-crust-you-shouldnt-be-its-as-easy-as-3-2-1


    • on January 4, 2013 at 7:45 am Celia @ Fig Jam and Lime Cordial

      Doc, I’ve read heaps of baking books, and this is the first time I’ve come across “fraisage”. I feel like it’s a secret they’ve been keeping from us. God bless Joanne Chang, and our mate Craig! :)


  21. on January 4, 2013 at 2:46 am Thetoymaker (@Thetoymaker)

    Happy New Year, Celia! May you learn many new things this year to add to your gigantic stores of knowledge. I tried your roasted chestnut recipe last night. Came out great!

    Big hugs, Maz


    • on January 4, 2013 at 7:47 am Celia @ Fig Jam and Lime Cordial

      Happy New Year to you too, Maz! I’m so glad you liked the chestnuts! :)


  22. on January 4, 2013 at 6:41 am The Life of Clare

    This sounds delicious! I can’t wait to give it a try!


    • on January 4, 2013 at 7:47 am Celia @ Fig Jam and Lime Cordial

      Claire, easy too! Have a go! :)


  23. on January 4, 2013 at 9:52 am Norma Chang

    That sure looks delicious. Love your heart shape cut outs. You make everything so perfect and look so easy.


    • on January 4, 2013 at 11:40 am Celia @ Fig Jam and Lime Cordial

      Norma, that’s a big compliment, thank you! I think it turned out a bit more rustic than perfect, but it was really fun and quite easy to make! :)


  24. on January 4, 2013 at 12:07 pm cecilia

    Oh yes, absolutely, cold, cold, and cold, then quick, hard to make in a heatwave! I love flaky pastry! This is a great tutorial.. good pics too! c


    • on January 4, 2013 at 12:23 pm Celia @ Fig Jam and Lime Cordial

      Thanks Celi! I reckon with the temps you’re getting over there, you wouldn’t even need to put the butter in the freezer to chill! :)


  25. on January 4, 2013 at 3:42 pm Tandy

    I have a recipe that calls for flaky pastry so as soon as I know I can eat nuts I’m going to use this one for the pastry!


    • on January 4, 2013 at 5:18 pm Celia @ Fig Jam and Lime Cordial

      Tandy, it’s a tried and tested formula, although the dough handling takes just a little bit of practice. Hope you like it!


  26. on January 4, 2013 at 7:42 pm Joanna

    I love the first pic with your hand just coming into shot, like it’s itching to get going… what fun to learn a new technique, it looks like a much easier method than making rough puff with all its folds and back to the fridge things. I am going to try this out too, thank you!


    • on January 4, 2013 at 7:49 pm Celia @ Fig Jam and Lime Cordial

      Dearheart, I hope you love this! I’ve practiced it a few times now, and it’s been a little better each time. I wish I could find you a clip of the Joanne Chang segment!

      Btw, did you like my new pastry board? It’s been surprisingly useful for kneading doughs on! :)

      Much love, hope you’re having a wonderful 2013!! xx


  27. on January 4, 2013 at 11:20 pm Sophie33

    Waw! I loved those step-by-step pictures a lot! :) What a great & tasty pastry! I love the lovely filling too!
    Did you recieve my e-card that I sent you a month ago???


    • on January 5, 2013 at 5:57 am Celia @ Fig Jam and Lime Cordial

      Thank you, Sophie! I hope you’re having a wonderful New Year! No, didn’t get the e-card, sorry, my firewall doesn’t generally let those through, as they can occasionally contain viruses. But thank you very much for thinking of me! xx


      • on January 5, 2013 at 6:22 am Sophie33

        :)


  28. on January 6, 2013 at 12:31 pm Culinary bucket list 2013 « My Custard Pie

    […] Perfecting pastry is another long-term goal. This is a great place to start. […]



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • Making Zokin
    • Curry Puff Pastry
    • Hiatus
    • The Glass Lid
    • Denim Revisited
    • Vegan World Peace Cookies
    • Here Be Chickens!
    • A Tale of Two $2 Quilts
    • Daily Quaft Therapy
    • A Repaired Tea Bowl
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2023 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • Fig Jam and Lime Cordial
    • Join 14,064 other followers
    • Already have a WordPress.com account? Log in now.
    • Fig Jam and Lime Cordial
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: