Paul Allam, David McGuinness

Sweet Pastry

Pâté Brisée

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Preparation info
  • Makes

    1

    quantity
    • Difficulty

      Easy

Appears in
top 1000Bourke Street Bakery
Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

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.

Ingredients

  • 500 g (1 lb 2 oz) unsalted butter, chilled, cut into 1.5 cm (⅝ inch) cubes

Method

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, a lit