Michel Rouxs Pate Brisee Food
MICHEL ROUX'S PATE SUCREE
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
- Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
- Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.
MICHEL ROUX'S PATE BRISEE
This recipe for pate brisee, courtesy of chef Michel Roux, is used to make his Cherry Tomato Tart.
Provided by Martha Stewart
Categories French Recipes
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms.
- Using your fingers, slowly incorporate milk until dough begins to come together.
- Using the palm of your hand, knead dough until smooth, 4 to 5 times. Roll dough into a ball, wrap with plastic wrap and refrigerate until ready to use.
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