Shortcrust pastry / Pâte brisée (version 2)

I was quite used with my old recipe of pâte brisée, and when you have a successfull recipe for basic things you really don't want to change it. However, I was tempted to try something new to see if it would reach my high expectations. This is how I arrived to do a new recipe of shortcrust pastry. Of course there are the same ingredients but the balance is changed. Would this be better than my classic recipe. I would say yes! I like it more. Why? I do not know, I feel it easier to work with it and even without refrigerating it before the use. The taste is similar but kept its shape better, probably because there is more flour in it than in the other one. If you prefer, you can add some sugar in it, but I preferred not to do it. I like to keep it simple with no sugar when there is no need for that. And is suitable for both savory and sweet tats.
Lets see together this recipe.

  • 300g all-purpose flour
  • 150g butter (room temperature)
  • 1/2 teaspoon salt
  • 80ml milk

  1. Put all ingredients in the mixer and mix until well combined.
  2. It can be used immediately or kept in the fridge 1-2 days.
Recipe inspired from Marmiton les meilleures recettes de pâtisserie et desserts de Marmiton, page 232.


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