Pâte brisée

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Revision as of 09:19, 28 July 2016 by Chef (talk | contribs)

Pâte brisée
Pâte brisée
Pâte brisée
Servings:Serves 8 - Makes about 900g
Calories per serving:519
Ready in:45 minutes
Prep. time:45 minutes
Cook time:None
Difficulty:Average difficulty
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.


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  1. Place the flour, salt, sugar, eggs and butter in a bowl and cream in the butter until it is well blended.
  2. Add the milk and mix until the dough holds together and is smooth.
  3. 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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