Shortcrust pastry or Brisée – Love and Cook
Every single chef worth his or her salt will provide a recipe for perfect pastry. I have tried about 50 different recipes and methods, and whilst the ratio of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.loveandcook.co.uk.
Ingredients
- 185 g unsalted butter (chilled)
- 250 g plain or all-purpose flour
- 1 egg yolk (beaten)
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 150 unsalted butter (chilled)
- 300 g plain or all-purpose flour
- 60-75 g water (chilled )
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