Pâte Brisée from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
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
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 app.ckbk.com.
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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