More About Pastry Crusts

The Pastry Crusts collection at Epicerie Corner brings together 36 products covering every pastry type for home baking — puff pastry and shortcrust in ready-to-roll discs (Herta, Marie, Bio Village), pizza dough (Herta, Bio Village, Croustipate), cookie dough (Herta), gluten-free shortcrust and pizza dough (Chaque Jour Sans Gluten), ready-to-fill pastry cases (3 Toques: vol-au-vent, bouchées, choux, éclairs, tartelettes, charlottes), and North African pastry sheets (brick and filo from JR, Tablier Blanc).

Herta Ready-to-Roll Pastry Discs

Herta is France's most widely sold chilled pastry brand, part of the Nestlé group. The Tarte en Or range is Herta's flagship pastry line — designed to produce a golden, crisp result in the oven. The range includes:

• Herta Puff Pastry Tarte en Or 230g: rolled round disc of puff pastry (pâte feuilletée) — suited for quiches, galettes, tarte Tatin and millefeuille. Also in rectangular format (Puff Pastry Rectangulaire 230g). Herta Shortcrust Pastry Palm Oil Free 230g: pâte brisée without palm oil — the shortcrust for savoury tarts, quiches and meat pies. Herta Tarte en Or Shortcrust 230g: the standard brisée variant. Herta Puff Pastry Less 30%mg 230g: reduced-fat puff pastry variant. Herta Puff Pastry Without Palm Oil 230g: a palm oil-free puff pastry in a round disc format.
• Herta Trésor de Grand-Mère Shortcrust 280g and Puff Pastry 280g: slightly larger format (280g) with a traditional recipe. Herta Shortcrust Sablée 235g: pâte sablée — sweeter and more crumbly, suited for dessert tart bases. Herta Cookie Dough 350g: pre-made chocolate chip cookie dough for 15 cookies.

Herta Pizza Dough

• Herta Round Thin Rolled Pizza Dough 265g: a yeasted, thin pizza base in a round disc, pre-rolled for immediate use. Herta Thick Pizza Dough 375g: a baker's yeast dough for a deep pan or thick-crust result — the dough rises slowly in the oven. Herta Maxi Pizza Thin Rectangular 390g: a larger rectangular thin pizza base. Herta Grains and Cereals Pizza Dough 260g: seeded pizza dough with cereals — Herta has promoted this as a Nutri-Score A pizza base.

Marie Pure Butter Pastry

• Marie Pure Butter Puff Pastry 230g: puff pastry made with 100% pure butter rather than vegetable fat or margarine. Butter puff pastry has a richer flavour and a slightly different bake characteristic from margarine puff (butter browns earlier and has a pronounced dairy flavour). Suited for tarte Tatin, croissant-style pastries, millefeuille and sweet applications where the butter note is a feature. Marie Pure Butter Shortcrust 230g: the same all-butter approach in a brisée format.

Bio Village Organic Pastry and Pizza

• Bio Village Puff Pastry 230g and Shortcrust 230g: both certified organic, using organic wheat flour and vegetable margarine. Bio Village Pizza Dough 260g: organic yeasted pizza base with sunflower oil.

Gluten-Free Pastry

• Chaque Jour Sans Gluten Pizza Dough 260g: a gluten-free pizza base using a blend of alternative flours (rice flour, corn starch, potato starch). Chaque Jour Sans Gluten Shortcrust Pastry 230g: gluten-free pâte brisée for quiches, savoury pies and tarts. Both are formulated to mimic the rolling and baking behaviour of standard pastry without wheat.

3 Toques Ready-to-Fill Pastry Cases

3 Toques specialises in ready-baked, ready-to-fill pastry cases — the formats used in French traiteur and home catering. The production uses wheat flour and concentrated butter. All 3 Toques cases are baked and require only filling before serving.

• 3 Toques Vol-au-Vent au Beurre ×4: round puff pastry cups — the classic French party canapé case. Vol-au-vent cases are filled with bouchée à la reine filling (chicken, mushroom, béchamel) for a traditional presentation. 3 Toques Bouchées Feuilletées ×12: smaller puff pastry bouchées — finger-food format. 3 Toques Carrés Feuilletés au Beurre ×4: square puff pastry cases.
• 3 Toques Choux Pâtissiers au Beurre ×8: baked choux puffs ready to fill with pastry cream, chantilly or savoury mousse. 3 Toques Éclairs Pâtissiers au Beurre ×8: éclair cases — the long choux pastry fingers that are piped and filled in French pâtisseries. 3 Toques Tartelettes Sablées ×9: small sand pastry tartlet cases for sweet fillings. 3 Toques Petites Charlottes ×4: individual ladyfinger-type cases for charlotte desserts.

Brick and Filo Pastry Sheets

Brick and filo are thin flat pastry sheets for North African and Middle Eastern cooking. Feuille de brick is a Tunisian/Maghrebi circular sheet (~30cm diameter) filled and fried to make a crispy brik, or baked. The JR range covers Brick Sheets ×10 170g, Mini ×10 60g, JR Brick on a Roll 180g (a 3-metre continuous roll for cutting to size), Square ×10 160g and Pesto ×10 170g. Tablier Blanc Brick ×8 136g: the classic round format in an 8-sheet pack. JR Filo Pastry 250g: filo (pâte filo) is paper-thin, drying instantly on exposure to air — it must be layered with butter between each sheet, used for baklava, spanakopita and börek.

For finished pastries and tarts, see Pastries. For pizzas and quiches, see Pizzas, Tartes and Quiches. For baking and cake preparation, see Preparation Kits for Cakes and Desserts.

Pastry Crusts FAQs

What is the difference between pâte brisée, pâte sablée and pâte feuilletée?

Pâte brisée is standard shortcrust — cold butter rubbed into flour, bound with water, under-mixed to limit gluten. Crisp and dry; used for savoury quiches and pies. Pâte sablée uses more butter and sugar, plus egg yolk — richer and more crumbly, like a shortbread shell; suited for dessert tarts filled with pastry cream or ganache. Pâte feuilletée (puff pastry) is laminated — butter folded into dough repeatedly creates hundreds of thin alternating layers. In the oven, steam from the butter separates the layers, producing the characteristic rise and flakiness. All fat comes from the lamination; the base dough contains no shortening. The result is lighter and drier than either shortcrust variant.

What is the difference between feuille de brick and filo pastry?

Both are very thin flat sheets, but they differ in origin, texture and handling. Brick (feuille de brick) is a North African (Tunisian/Maghrebi) product — semolina-enriched wheat flour, cooked on a hotplate to produce a flexible ~0.5mm sheet. Brick is pre-cooked: it is filled cold then fried or baked and can be handled freely. Filo (pâte filo) is a Middle Eastern and Balkan product — unleavened dough stretched to under 0.3mm transparency. Filo dries and cracks immediately on exposure to air; each sheet must be covered with a damp cloth until used, and brushed with butter or oil before the next sheet is layered on top. Filo is used for baklava, spanakopita and börek; brick for Tunisian brik à l'oeuf, pastilla and Maghrebi briouat.