Brisé dough is a basic mixture of typical French cuisine, mostly used for sweets, to cover pies; but also for appetizers or snacks, ideal for cocktails and buffets. The success of this dough is undoubtedly due to its simple cooking and it fits perfectly with different kinds of ingredients.
If you are real food lovers, you absolutely can not let get aëay this recipe.
- You can store the dough for few days closing it up in an airtight container
- If you want, you can freeze the dough in the freezer for a month and defrost when needed
Method:
Dice the cold butter
Put in the blender the flour, diced cold butter and salt
Blend it all, until the mixture reaches the consistency of sand and powder
At this point, place the mixture on a surface of marble, metal or glass (enough that both cold)
Start kneading the dough quickly adding little by little the cold water
Knead with your hands, but try not to overheat the dough too
Knead until the dough is compact, firm and elastic
Once ready, wrap the dough brisé in plastic kitchen wrap and let it rest in refrigerator for at least 40 minutes
After 40 minutes, the dough brisé is ready to be used
Photography by Julia Janku
