Pasta brisè is a typical French pastry used to prepare a lot of dessert and salad recipes, vegetables tarts, especially to cover pies as the famous Quiche Lorraine.
Short pastry dough is very similar to the puff pastry but absolutely different because has a simple construction and is absolutely more versatile.This is a basic recipe that every cook, professional or apprentice, must know.
So follow me in this recipe if you want!!
Ingredients
500 grams of flour 00
250 grams of butter, softened
80 g of cold water
salt
Put the flour in a blender, the butter pieces cold from the fridge and a pinch of salt and blend until the mixture will be sandy.
At this point, place the mixture on a piece of metal, glass or marble (if they're cold) in the classic shape fountain and knead everything quickly adding slowly cold water , work the dough until smooth, firm and elastic but not for a long time otherwise will get warm.
Wrap dough in a sheet of plastic wrap and let it rest in refrigerator for at least 40 minutes before use.
250 grams of butter, softened
80 g of cold water
salt
Put the flour in a blender, the butter pieces cold from the fridge and a pinch of salt and blend until the mixture will be sandy.
At this point, place the mixture on a piece of metal, glass or marble (if they're cold) in the classic shape fountain and knead everything quickly adding slowly cold water , work the dough until smooth, firm and elastic but not for a long time otherwise will get warm.
Wrap dough in a sheet of plastic wrap and let it rest in refrigerator for at least 40 minutes before use.
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