|
Pate Brisee

It has a delicious buttery flavor and a flaky texture that makes it a great choice for sweet and savory pies.
Pate brisee. Farine beurre sel sucre eau. Une recette facile et rapide à réaliser. Definition of pâte brisée.
Pâte brisée is an absolute essential from french pâtisserie. Pâte brisée is a classic french pie dough that uses flour butter and water. English translation of pâte brisée the official collins french english dictionary online.
A rich pastry dough used especially to make flaky tart shells. Place the flour salt and sugar into a food processor and pulse until well combined. Mélanger la farine et le sel dans un plat et le sucre si sucre il y a.
1 combine flour salt sugar. Pâte brisée is a type of shortcrust pastry similar to pâte sablée the classic crust with a sandy texture used in delicate fruit tarts and pâte sucrée a sweetened dough with added structure from the addition of egg. Pate brisee is the french version of classic pie or tart pastry.
2 add the butter half at a time. Add half of the butter cubes and pulse 8 times. This will also make the dough easier to roll out and if you freeze it it will thaw more quickly.
Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. Ajouter le beurre puis l incorporer à la farine en pétrissant rapidement et légèrement du. Then add the other half of the butter cubes and pulse 6 more times.
Source : pinterest.com