Shortcrust Pastry (Pâte Brisée)
The classic French shortcrust pastry for tarts and quiches. A professional pastry recipe, calculated per 1 kg of flour.
Ingredients
Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.
- 1 kgflour (type 55)
- 20 gfine salt
- 50 gsugaroptional
- 200 mlwater
- 4egg yolks
- 500 gbutter
Instructions
- Sift the flour onto the marble and form a fontaine.
- Add the salt, the sugar (if used) and the water; dissolve.
- Add the yolks.
- Cut the butter into small pieces and work it into the flour by sablant (sabler) the mixture.
- Ramener (gather) the flour and fraiser the dough (crush it with the palm of the hand) until it is smooth and homogeneous.
- Shape into a ball, wrap in film and refrigerate.
Notes and variations
- Professional base recipe (per 1 kg of flour); use the serving scaler to reduce the amount.
- Work the pâte as little as possible so it does not become elastic.
- Avoid direct contact of the salt and sugar with the yolks, as they "cook" them.
- Ideal for tarts or quiches.
Source: Técnica clásica de pastelería francesa
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