PATE BRISÉE OR SHORTCRUST PASTRY?

WHY?

A few weeks ago, I posted a recipe for a shortcrust pastry base. It tastes delicious but I have received feedback that it was difficult to roll out the pastry, that the pastry crumbles or breaks. (You are more than welcome to leave any comments as I like to know what you are thinking of the recipes posted and I can then cater my posts accordingly.)

I like doing things correctly and when a recipe is not perfect or when the final product is not as expected, I keep looking for a better solution. I want my recipes to be suitable for all levels of cooking ability.

TAKE AWAYS

I remembered that at my culinary school in France, the first recipes I learnt were all the essential recipes needed as foundation to build more complex and exciting dishes from.

I learnt how to make a Pate Brisée. You might not have heard of it, but it’s such a simple and basic recipe that I am going to share it and hope you give it a try!

The pastry is smooth, it doesn’t break or crumble, to roll it out is an absolute pleasure and the texture is something else.

I like to make a Pate Brisée for a savory tart or a sweet tart. How sweet it is depends of the quantity of sugar that I add at the beginning.

Anyway, I am going to explain in 4 steps how to make a smooth Pate Brisée.

THE RECIPE

Ingredients: 300g flour; 150g butter; 1/2 pinch of salt; 8cl water; 3 tablespoons of sugar (if required)

Prep: 15minutes

Cooking time: 30 minutes

STAGE 1

Mix the flour and salt into a mixing bowl. (And the sugar if you are making a sweet tart.)

STAGE 2

Add the butter and mix the butter and flour all together. It needs to be done fast otherwise the pastry will “cook”. The final result must look like a sandy texture.

STAGE 3

Add the water. A small quantity is necessary to make the pastry look smooth.

STAGE 4

To roll out the pastry without any problem use a greaseproof paper. It should be slightly floured (and flour the rolling pin!) and flip it over every few rolls of the rolling pin.

MY LATEST POSTS

Below, I have attached two of my latest posts for you to try.

BANANA BREAD

FOCACCIA

NEWS – LAUNCHING ‘THE FRENCH ROOTS’

I am going to launch a range of products made specially with foodies and parents in mind who are tight on time. As a new parent myself we were desperate for some delicious and affordable, fast and nutritious meals. I’m starting with Tartiflette and Chocolate Mousse available to order online at the end of May 2021. Check me out if you are in the Chichester area and want a FABulous dinner!

My aim for these new products are sustainable and affordable, French Cuisine. I will also make donation from every meal purchased to St Richard’s Hospital to support the NHS.

Stay tuned and see you soon.

Bon Apétit.

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