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Pasta brisee

Pasta brisee

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Pasta brisée recipe by of 22-06-2007 [Updated on 27-08-2018]

The shortcrust pastry is a pastry of French origin, it is a crumbly and crunchy pastry and is the basis for the preparation of desserts and even more savory pies in particular the shortcrust pastry is used for the preparation of quiche. The shortcrust pastry consists of a mixture based on water, butter and flour and is very simple and quick to make.
For now I'll give you the basic recipe, later I'll place that of the savory pie that I prepared yesterday tonight for dinner, but as I said, adding sugar, cocoa or aromas, it becomes an excellent base for cakes and tartlets;)


How to make shortcrust pastry

In a bowl arrange the flour with the butter cut into small pieces in the center and the salt.

Work the dough with your fingertips until you get a grainy mixture.

Gradually add the cold water and knead the dough until the water is completely absorbed by the pasta.

Shape the dough into a ball (which must be compact and firm), wrap it in plastic wrap and let it rest in the fridge for 30 minutes before use.

Then roll out the shortcrust pastry on a floured pastry board and use it as a base for your savory pies;)

Video: Pasta brisee: per torte salate e dolci shortcrust pastry (May 2022).