important recipes

Tuesday, December 12, 2017

Pate brisée sucrée

250gr flour type 55
125 butter
1 egg
5 cl water
pinch of salt

mix flour with salt and sugar, then add the soft butter and mix well. Then add the egg and mix more. Finally add the water, but watch out not to add too much of it.  you just need to be able to form a big blob that you'll wrap up and put in the fridge for 30mn or so.  If you have no egg you can also add more water.

before spreading out the pastry let it warm up at room temperature. spread it out and preferably put it back in the fridge for a little while once you've placed it in your tart tin or whatever its called. you can make little holes with a fork.

if you wanted to make a savory one, just remove the sugar. 

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