Pâte Brisée from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley

Pâte Brisée from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley

app.ckbk.com

Literally translated pâte brisée means ‘broken dough’, which describes the flaky, layered texture of the finished pastry. The addition of the eggs creates a fir

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Ingredients

  • 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour sifted
  • 10 g (¼ oz) salt
  • 20 g (¾ oz) caster (superfine) sugar
  • 300 g (10½ oz/1⅓ cups) cold unsalted butter cubed
  • 40 g (1½ oz) egg yolks (about 2 eggs)
  • 80 ml (3½ fl oz/⅓ cup) water

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