Flaky Paté Brisée
Flaky Paté Brisée

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, flaky paté brisée. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Flaky Paté Brisée is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Flaky Paté Brisée is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook flaky paté brisée using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Flaky Paté Brisée:
  1. Make ready 2 1/2 Cups All-purpose Flour
  2. Make ready 1 Cup (1 stick) Unsalted Butter
  3. Make ready 1 Tablespoon Sugar
  4. Make ready 1/4 Teaspoon Salt
  5. Take 1/4-1/2 Cup Ice-cold Water
Steps to make Flaky Paté Brisée:
  1. Using a food processor, combine flour and salt; then pulse once.
  2. Add butter cut into pieces (about half the size of dice), pulse until mixture resembles coarse crumbs—larger bits may remain—around 10-12 secs. (Or do this by hand, combining dry ingredients with water & butter in large mixing bowl & a pastry blender to cut wet ingredients into dry ingredients.)
  3. Add ice water via the tube of processor in a slow & steady stream, about half then two portions to finish just so dough begins to clump—just 30 seconds. If still too crumbly, just sprinkle a bit more, a Tblsp at a time.
  4. Okay then— - Empty contents to very lightly floured work surface. Very gently shape dough into a ball, cut in half. Shape each half into a ball and wrap thoroughly with plastic wrap. Into the refrigerator for at least one hour, or until morning.
  5. Option— - For what I believe is the flakiest version dough for pies, gallettes and foldovers ever (OMG); instead of using both the next day, refrigerate one ball for 1 week, then compare the difference. Note: The week old dough might turn slightly grey—don't worry—you can't tell after it's cooked, and it hasn't gone bad.
  6. Finally— - This dough works great if you freeze it, no longer than 1 month; just move to the refrigerator the night before using.

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