Pâte brisée

This recipe is adapted from Michel Roux’s book Pastry. It is the easiest shortcrust pastry to work with, and very versatile.

  • Servings: this recipe makes about 450 g
  • Difficulty: a little effort
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Ingredients

  • 250 g plain flour
  • 150 g butter, cut into small pieces and slightly softened
  • 1 tsp fine salt
  • pinch of caster sugar
  • 1 egg
  • 1 tbsp cold milk

Instructions

  1. Combine butter, flour, salt, and sugar in the bowl of a KitchenAid equipped with the paddle attachment.
  2. Start the machine on medium speed and continue mixing until the mixture resembles breadcrumbs.
  3. Add the egg and milk and mix only until the mixture comes together.
  4. Turn the pastry on a working surface and knead for a few times, so that the mixture comes together.

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