Thermomix pastry dough is the foundation of all pastry work. This category gathers shortcrust, sweet shortcrust, puff pastry and choux pastry, the basic doughs you can reuse in many recipes. When you master these, you can bake almost any tart, pie or pastry.
Why make Thermomix pastry dough yourself
Homemade dough tastes better, and you control the ingredients. The Thermomix makes shortcrust in less than a minute: you drop in cold butter, flour and a pinch of salt, then pulse until crumbly. A spoon of cold water brings it together. The dough stays cold, which gives a crisp bite.
Sweet shortcrust adds sugar and an egg yolk. It suits fruit tarts and tartlets, because it keeps its shape and tastes slightly sweet. Prepare double and freeze half, so a dessert is always ready.
Puff pastry and choux pastry
Puff pastry takes more time, but the effort pays off. The bowl makes the base dough, and you then fold in butter several times. Rest the dough between folds. As a result, you get light, flaky layers that rise in the oven.
Choux pastry works differently, since you cook it on the stove or in the bowl before adding eggs. It becomes éclairs, profiteroles and savory puffs. Because the dough is cooked first, it puffs and stays hollow.
Keep a box of each dough in the freezer. Then, on a busy day, you only need to thaw it, roll it out and fill it. That habit saves hours every month and keeps your pastry homemade.
Tips for perfect dough
Use very cold butter, and never overwork the dough. Also, rest it before rolling, otherwise it shrinks in the oven. Wrap it in film and keep it in the fridge for two days, or in the freezer for longer.
With your dough ready, try choux and éclairs or a fruit tart from the Thermomix pastries page. You can also fill a base with creams and custards.
Shortcrust, sweet shortcrust, puff pastry, choux pastry: the basic pastry doughs with your Thermomix.
5 recettes
Pastries
Almond Sweet Tart Dough
Pastries
Basic Choux Pastry Dough
Pastries
Butter Pie Crust
Pastries
Homemade Sweet Shortcrust Pastry
Pastries
Quick Puff Pastry
Thermomix pastry dough is the starting point of every successful bake. This section gathers five recipes: shortcrust, sweet shortcrust, puff pastry and choux. Settings are given for the TM5, TM6 and TM7.
Master thermomix pastry dough
First, the bowl mixes butter and flour with no effort. Then the dough comes together in seconds, without your hands warming it. This way, it stays crumbly and light. Each recipe explains the resting time and the blind baking.
In the thermomix pastry dough section, here are a few recipes to try:
- Basic Choux Pastry Dough: for eclairs and cream puffs.
- Butter Pie Crust: the versatile dough for sweet or savory pies.
- Quick Puff Pastry: a quick version with no long wait.
- Almond Sweet Tart Dough: a fine, crisp dough for tartlets.
Tiha’s tip for doughs
Use cold butter, cut into cubes. Also, stop mixing as soon as the dough comes together. In fact, too much work makes it tough. Then let it rest in the fridge before rolling. Finally, prick the base with a fork before baking.
With our thermomix pastry dough, every recipe is original, with no pork or alcohol. Each one can be downloaded as a free PDF and copied to Cookidoo.
Frequently asked questions
Why does my dough shrink when baking?
It was often overworked or rolled out without resting. Then, let it rest in the fridge before it goes in the oven.
Can I freeze a dough?
Yes, most doughs freeze raw, as a ball or rolled out. Also, thaw them in the fridge before use.
Which dough suits a savory tart?
Butter shortcrust works very well. Finally, it stays crisp under the filling.
