Michel Roux’s Pâte brisée

Pâte brisée is more delicate, crumbly and lighter than tart pie dough.

It will keep perfectly in an airtight container in the fridge for a week or up to 3 months in the freezer.

This recipe will make about 450g (1Ib) of dough.

Michel is a purist who believes in mixing dough by hand…so put away your mixers and food processors. I tried it by hand and I’m really liking it!

It can be used to make Croustades of seasonal vegetables, Cherry tomato tart, Seafood tarts, Cornish pasties, Ricotta tart with pistachios and honey,  Cherry clafoutis, Baked apples on a pastry cage, Lemon meringue pie, Boudin noir and apple tart and Belgian endive and roquefort flamiche.

Heap the flour onto the counter and make a well in the centre. Put the butter, salt, sugar and egg into the well. Using your fingertips, mix and cream ingredients in the well, together.

Little by little, draw in the flour, working the dough delicately until it has a grainy texture. Sprinkle the milk over the mixture and incorporate gently with your fingertips

until the dough begins to hold together.

Using the palm of your had, work the dough by pushing it away from your 4 or 5 times until smooth.

Shape the dough into a disk and wrap with cling film. Chill in the fridge at least 30 minutes before use. (My dough weighed 480g).

Michel Roux's Pâte brisée

Makes about 450g (1Ib)

Ingredients

  • 2 cups (250g) all-purpose flour
  • 150g (5.3 oz, 1⅓ stick) butter, cubed and slightly softened
  • 1 teaspoon (6g) fine salt
  • Pinch superfine sugar
  • 1 medium egg (50g, 1.7oz)
  • 1 tablespoon ice cold milk

Instructions

  1. Heap the flour onto the counter and make a well in the centre. Put the butter, salt, sugar and egg into the well. Using your fingertips, mix and cream these ingredients together.
  2. Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
  3. Sprinkle the milk over the mixture and incorporate gently with your fingertips until the dough begins to hold together.
  4. Using the palm of your had, work the dough by pushing it away from your 4 or 5 times until smooth. Shape the dough into a disk and wrap with cling film. Chill in the fridge at least 30 minutes before use. (My dough weighed 480g).
  5. Pâte brisèe will keep perfectly in an airtight container in the fridge for a week and upto 3 months in the freezer.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

myfavouritepatime.com 

Egg Sizes Minimum weight per egg

Jumbo             70g (2.5oz)
Extra Large      63-69g (2.2oz)
Large                56-62g (2 oz)
Medium          49-55g (1.7oz)

myfavouritepastime.com [/recipe]

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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