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Pâte brisée

Pâte brisée is a very fast and simple dough to prepare. Its crisp crumbliness renders it perfect for making delicious savoury tarts.

Chef Danilo Angè

Difficulty: easy

Method: 10'

Rest: 60'

Difficulty: easy

Method: 10'

Rest: 60'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Rest: 60'

Difficulty: easy

Method: 10'

Rest: 60'

Method

  1. 01 / Prepare the dough

    Put flour in a bowl

    Add butter in pieces

    Add water and a pinch of salt

    Work dough in bowl until it begins to come together

    Transfer to work surface

    Knead until dough reaches a homogeneous consistency

    Cover with cling film and leave to rest in refrigerator for at least one hour

Pâte brisée really is very simple, so rest assured that it always comes through! Just be sure that your butter and water are cold and not hot.

Do not use the dough immediately after making it; let it rest for at least one hour in the refrigerator.

You can keep pâte brisée in the refrigerator for a couple of days, or in the freezer; in either case, put the dough in a freezer bag or sealed container.

Pâte brisée is a very fast and simple dough to prepare.

Its crisp crumbliness renders it perfect for making delicious savoury tarts.

Below we offer an alternative recipe, which is still fast but has a stronger flavour:

Tipo 00 flour g 500

Eggs n 2

Parmesan, very finely grated g 120

Extra virgin olive oil g 100

Salt g 10

Water ml 120

As in the first recipe, it is imperative to mix all the ingredients well and work them until the dough is homogeneous.

Ingredients for 4 people

200 g tipo 00 flour

100 g butter

50 ml water

1 pinch of salt

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