https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=P%C3%A2te_bris%C3%A9ePâte brisée - Revision history2026-07-20T09:45:57ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=P%C3%A2te_bris%C3%A9e&diff=278286&oldid=prevChef: Larger images for small media devices2026-01-30T13:14:26Z<p>Larger images for small media devices</p>
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{{#seo:<br />
|title=Pâte brisée, Vegetarian recipe <br />
|titlemode=replace<br />
|keywords=#patebrisae #butter #shortcrustpastry #freerangeeggs #castersugar #plainflour #cream #dough #flour #eggs #refrigerate <br />
|hashtagrev=032020<br />
|description=Pate brisee is a richer, more delicate form of shortcrust pastry than Pâte à foncer<br />
}}<br />
<!-- /seo -->Pâte brisée is a richer, more delicate form of [[Shortcrust pastry|shortcrust pastry]] than [[Pâte à foncer]]. The quantity here is rather large so either reduce by half or you can [[Freeze|freeze]] the excess for up to 3 months.<br />
{{recipesummary<br />
|TotalCalories = 4158<br />
|PortionCalories = 519<br />
|DatePublished=21st August 2012<br />
|Author=Chef<br />
|ImageComment = Pâte brisée<br />
|Servings = Serves 8 - Makes about 900g<br />
|Difficulty = 2<br />
|TotalTime = 45 minutes<br />
|PrepTime = 45 minutes<br />
|CookTime = None<br />
|Image = [[Image:Pate brisee recipe.jpg|middle|none|alt=Electus]]<br />
<br />
}}<br />
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<span class="review"> <span class="reviewHeader"><br />
====Best recipe review====<br />
</span><br />
''<span class="reviewTitle">Love the freezing idea</span>''<br />
<br />
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span><br />
<br />
<span class="reviewDesc">I always freeze shop-bought pastry rolls, but never thought to do this with my homemade pasrty.</span><br />
<br />
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span><br />
</tr></td><br />
</table><br />
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{{RecipeIngredients<br />
| 500g [[Plain flour|plain flour]], sifted<br />
| 2 teaspoons [[Salt|salt]]<br />
| 2 pinches [[Caster sugar|caster sugar]]<br />
| 2 [[free range eggs]]<br />
| 300g slightly soft [[Butter|butter]], cut into cubes<br />
| 30ml cold [[Milk|milk]]<br />
}}<br />
===Method===<br />
<br />
{{RecipeMethod<br />
| Place the [[Flour|flour]], [[Salt|salt]], [[Sugar|sugar]], [[Eggs|eggs]] and [[Butter|butter]] in a bowl and [[Cream|cream]] in the butter until it is well blended.<br />
| Add the [[Milk|milk]] and mix until the [[Dough|dough]] holds together and is smooth.<br />
| Roll into a ball, wrap in [[Cling-film|cling-film]] and [[Refrigerate|refrigerate]] for at least 30 minutes before use.<br />
}}<br />
<br />
===Cooking time and temperature===<br />
{{PuffPastryTimesTemperatures}}<br />
===Chef's notes===<br />
Work quickly and lightly and keep the kitchen as cool as possible.<br />
{{RecipeLine}}<br />
[[Category:Recipes]]<br />
[[Category:Bread and baking]]<br />
[[Category:Vegetarian recipes]]<br />
[[Category:Pies tarts and flans]]<br />
<br />
[[Category:Uncooked]]<br />
<br />
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/patebrisae|#patebrisae]] [[Special:Search/butter|#butter]] [[Special:Search/shortcrustpastry|#shortcrustpastry]] [[Special:Search/freerangeeggs|#freerangeeggs]] [[Special:Search/castersugar|#castersugar]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/cream|#cream]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/eggs|#eggs]] [[Special:Search/refrigerate|#refrigerate]] <br />
</code><!-- /footer hashtags --></div>Chef