Shortcrust pastry – the recipe from Cuoche ma buon


Shortcrust pastry or brisée is a versatile pastry suitable for any type of base for preparing sweet or savory pies. To perfectly line cakes and moulds, this dough should be rolled out as thin as possible, 3-4 mm, so that it cooks well, is light and crumbly. It is a very buttery base of classic French cuisine and is called this way due to its crumbled consistency. Shortcrust pastry is very simple to make at home and is an excellent base for savory pies, quiches, tartlets or appetizers. The classic version is prepared by mixing the flour with a large dose of cold butter, a little ice water and salt, which is replaced by sugar in the sweet version. The version with eggs, however, is taken from the volume “Scrub and puff pastry” by the famous Michel Roux. This version of shortcrust pastry is more crumbly, almost unusual I would say, but banned in traditional recipes. Try them both and choose your favourite.

RECIPE

Scope starter, main course, main course
Portions 1 approximately 500 g block

Classic version

  • 250 g farina 00
  • 150 g cold butter cut into pieces
  • 70 ml cold water

Version with eggs

  • 250 g farina 00
  • 150 g cold butter cut into pieces
  • 1 egg entire
  • 5 g sale
  • 1 table spoon cold milk
  • rolling pin

  • kitchen mixer

  • transparent film

To make the brisée by hand

  • Sift the flour onto a work surface, mix in the cold butter and, with the help of a spatula, try to mix the mixture, possibly without using your hands so as not to heat the dough. Obtain a coarse flour. Alternatively, use the planetary mixer with the leaf hook.

  • Form a well and add the beaten egg (or water if you proceed with the classic version) and salt to the center and continue working without touching the dough with your hands.

  • Finish by adding the cold milk. Work it a little with your hands, just enough time to form a dough.

  • Wrap it in cling film and let it rest for at least 1 hour in the refrigerator.

  • After resting, it should be rolled out with a rolling pin to a thickness of approximately 3-4 mm for savory pies, 2 mm for mini tartlets.

  • After transferring it to the pan, prick the bottom with the tines of a fork to prevent it from deforming during cooking. Cooking varies according to the size chosen and the filling.

To make the brisée in the mixer

  • In a large blade mixer, add the sifted flour and the rest of the ingredients.

  • Turn the mixer on at high speed and wait a few seconds, long enough for a ball of dough to form. The ingredients must all be mixed. The dough is ready!

  • Transfer it to a work surface with a pinch of flour to prevent it from sticking.

  • Work it quickly with your hands, just enough time to form a dough.

  • Wrap it in cling film and leave to rest for at least 1 hour in the refrigerator.

  • After resting, it should be rolled out with a rolling pin to a thickness of approximately 3-4 mm for savory pies, 2 mm for mini tartlets.

  • After transferring it to the pan, prick the bottom with the tines of a fork to prevent it from deforming during cooking. Cooking varies according to the size chosen and the filling.


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