French Shortcrust Pastry (Pâte Brisée)
- 1 1/4 ounces butter (35 g)
- 14 ounces pastry flour (400 g)
- 3 1/2 ounces potato flour (100 g)
- 1/8 ounce salt (5 g)
- 1/8 ounce superfine sugar (5 g)
- 2 eggs
- 3 1/3 fluid ounces water or white wine (100 ml)
Step 1: Pâte Brisée (in a Food Processor)
Put the flour, potato flour, salt, sugar and cubed butter into the bowl of the food processor.
Mix for 10 seconds at a medium speed until you achieve a sandy consistency.
Add the eggs and the water or white wine and mix. Stop the food processor as soon as the dough comes together.
Remove and shape into a ball.
Step 2: Pâte Brisée (by Hand)
Cube the butter and place on a plate. Crush with a fork to soften.
Sieve the flour and potato flour together on the counter.
Add the salt and sugar, fold together, and make a well in the center.
Add the butter and rub gently into the flour with your fingertips. Add the eggs and mix, adding the water or white wine little by little until you have a smooth dough.
Stop working it as soon as a dough is formed, and shape into a ball.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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