Brisée pastry is a very versatile shortcrust pastry base suitable for sweet and savory pies. It is simple to prepare and has a crumbly and buttery texture.
The ingredients are for 400 g of pastry
Sift 250 g of flour and 1/2 tablespoon of salt into a bowl
Cut 125 g of butter into 1/2 cm cubes and add them to the flour
Work the flour into the butter using two knives until crumbs form
Flour your hands and cup them in the bowl
Take small amounts of the mixture and let them slide through your fingers, gently pressing when they pass the butter palms
Repeat the operation seven times until the crumbs become fine
Beat an egg yolk in a cup
Add 1 teaspoon of cold water
Mix, then pour everything into the flour and mix with a fork
Add another teaspoon of water to the cup to dissolve the rest of the yolk well and pour it gradually over the pastry
Continue mixing with the fork until three-quarters of the pastry is well combined
Continue kneading by hand until you get a ball-shaped dough
Wrap it in aluminum foil and let it rest for 1 hour in the refrigerator
Stand Mixer
Measuring Cup
Italia
| Energy (kcal) | 461.45 |
| Carbohydrates (g) | 45.9 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 28.31 |
| of which Saturates (g) | 16.02 |
| Protein (g) | 7.97 |
| Fiber (g) | 1.4 |
