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1
quantityEasy
By Paul Allam and David McGuinness
Published 2009
This is a shorter pastry than the pâté brisée, meaning that it has a higher ratio of butter to flour. The fact that it has no water means that the texture of the pastry itself is more crumbly — it holds its shape better and remains crisper for longer than pâté brisée. You can use this as you would a shortcrust pastry.
Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft but still very cold.
If you are mixing the dough by hand, put the butter, icing sugar and salt in a bowl and mix well with a wooden spoon to combine. Beat the yolks into the bowl,