Baking Essentials
The Technique
Pâte Brisée
Pâte Brisée is a rich French pastry or pie dough. The versions made by hand will always yield the flakiest results however the ingredients may be blended in a food processor. The key to combining them properly for the flakiest result is to leave a few large chunks of fat approximately the size of kidney beans throughout the mixture with the majority of them averaging the size of green peas. During the bake time, they will melt to create extra flaky pockets in the crust. Once the rolling process begins, the fat chunks will flatten throughout the dough. These flattened pieces, coated with flour, are what create the flakiness desired in a crust. The fat must also be large enough so as not to melt instantly in a hot oven. Learn how to make an all butter Pâte Brisée that is ideal to use for many casual & elevated recipe styles.
Buttermilk Pâte Brisée
makes 1 {10-inch} pie crust
1 3/4 cups all purpose flour
2 tsp sugar
1 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk
Whisk together the flour, the sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Pâte Brisée
Cold ingredients are key to achieving the flakiness desired for exceptional Pâte Brisée. Butter, in particular, needs time to firm back up before going into a hot oven since the fat in pastry dough serves as a separator. As the crust bakes, the dough will begin to set above & below the fat that was cut into it. When those pieces of cold fat finally do melt, the liquid in the dough creates steam. When the steam expands, the result is the flaky texture desired.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Whisk together the flour, the sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits.
No. 2
The dough should form clumps throughout when pressed together in your hands leaving an impression.
No. 3
Drizzle the buttermilk over the mixture.
No. 4
Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.
The Tune
“I Got The Sun In The Morning” Betty Hutton
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