Pâte brisée

Recette pate brisee etape 8

Pâte brisée is a type of pastry dough that is commonly used in French cuisine. It is known for its flaky texture and is often used as a base for both sweet and savory dishes, such as pies, tarts, and quiches. The term "pâte brisée" translates to "broken dough" in English, which refers to the method of breaking or cutting the butter into the flour to create a crumbly texture that, when baked, becomes flaky and tender.

Ingredients and Preparation

The basic ingredients for pâte brisée include flour, butter, salt, and water. The key to achieving the perfect texture lies in the method of incorporating the butter into the flour. This is typically done by either rubbing the butter into the flour using one's fingertips or by cutting the butter into small pieces and blending it with the flour using a pastry blender or a food processor. Once the mixture resembles coarse crumbs, cold water is added a little at a time until the dough comes together. It is crucial not to overwork the dough to prevent the development of gluten, which can make the pastry tough.

After the dough has come together, it is shaped into a disk, wrapped in plastic wrap, and chilled in the refrigerator for at least an hour. This chilling process allows the gluten strands to relax and the butter to firm up, which helps in rolling out the dough and contributes to the flakiness of the baked pastry.

Uses

Pâte brisée is incredibly versatile and can be used in a variety of recipes. It is the preferred dough for many types of French tarts, such as the classic Tarte Tatin or Quiche Lorraine, as well as for pies that require a sturdy yet tender crust. The dough can be blind-baked (pre-baked) for recipes that call for a fully cooked crust before adding a wet filling, or it can be baked with the filling.

Variations

While the basic recipe for pâte brisée is quite simple, there are variations that include the addition of sugar for a slightly sweetened crust or the substitution of part of the butter with shortening or lard for a different texture. Some recipes also incorporate an egg to enrich the dough and provide a more tender crumb.

Comparison with Other Pastry Doughs

Pâte brisée is often compared to other types of pastry doughs such as pâte sablée and pâte feuilletée. Pâte sablée is a sweetened dough that is richer and more crumbly due to the addition of egg and sugar, making it ideal for sweet tarts and desserts. Pâte feuilletée, or puff pastry, involves a more complex process of folding and rolling to create hundreds of layers, resulting in a light and airy texture.

Conclusion

Pâte brisée is a fundamental component of French baking, prized for its flaky texture and versatility. Whether used for a savory quiche or a sweet fruit tart, this pastry dough is a basic skill that any aspiring baker should master.