Culinary Institute of America

Pâte Brisée

Preparation info
  • Makes

    4 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Cake flour 2

Method

  1. Combine the flour and salt in the mixer. Add the butter and blend with the paddle attachment on medium speed until a paste forms, about 4 minutes.
  2. Combine the water and eggs. Add the egg and water mixture gradually to the flour while mixing on low speed, and mix until a shaggy mass forms. Tightly wrap the dough with plastic wrap and allow it to rest under refri