Pâte brisée: Difference between revisions
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| 2 teaspoons [[Salt|salt]] | | 2 teaspoons [[Salt|salt]] | ||
| 2 pinches [[Caster sugar|caster sugar]] | | 2 pinches [[Caster sugar|caster sugar]] | ||
| 2 [[ | | 2 [[free range eggs]] | ||
| 300g slightly soft [[Butter|butter]], cut into cubes | | 300g slightly soft [[Butter|butter]], cut into cubes | ||
| 30ml cold [[Milk|milk]] | | 30ml cold [[Milk|milk]] | ||
Revision as of 03:58, 27 July 2016
| Pâte brisée | |
|---|---|
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| Pâte brisée | |
| Servings: | Makes about 900g |
| Ready in: | 45 minutes |
| Prep. time: | 45 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 21st August 2012 |
Pâte brisée is a richer, more delicate form of shortcrust pastry than Pâte à foncer. The quantity here is rather large so either reduce by half or you can freeze the excess for up to 3 months.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g plain flour, sifted
- 2 teaspoons salt
- 2 pinches caster sugar
- 2 free range eggs
- 300g slightly soft butter, cut into cubes
- 30ml cold milk
Method
- Place the flour, salt, sugar, eggs and butter in a bowl and cream in the butter until it is well blended.
- Add the milk and mix until the dough holds together and is smooth.
- Roll into a ball, wrap in cling-film and refrigerate for at least 30 minutes before use.
Chef's notes
Work quickly and lightly and keep the kitchen as cool as possible.
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