Pate Brize or Chopped Dough is perhaps the most versatile dough that can be used to make almost any kind of pastry: cookies, pies (sweet and savory), American style cakes and pies. Pate Brize is the perfect filling base for any filling as this pastry does not include any additional flavors.
Pate Brise Dough (Sliced Dough) Recipe
The recipe is for enough dough for one American style pie base (i.e. open). If you want to make a classic, closed pie, you should double the ingredients.
INGREDIENTS
- 1 1/4 cups all-purpose flour, for the dough, plus some for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (if you are making dough for sweet pastries, increase the amount of sugar to 1 1/2 teaspoons)
- 8 tablespoons (about 115-120 grams) very cold butter, cut into small cubes
- 3-4 tablespoons (about 40-60 ml) ice water
COOKING
1. While you're thinking about how much dough you need for your baking, cut the butter into small cubes and put it in the refrigerator. The colder the butter, the more puffy the dough will be. Refrigerate the butter for at least 30 minutes, preferably 1 hour or overnight (I always keep diced butter in the fridge just for making pastry).
2. Pour flour, salt and sugar into the bowl of a food processor and mix well. Add half of the chopped butter, select the slowest speed or pulse on the food processor and mix lightly (about 6-8 pulses). After that, add the remaining half of the butter and mix the dough again (approximately 6-8 or more impulses). As a result, you should get a mixture with lumps no larger than a pea.
3. Add a couple of tablespoons of ice water (no ice!) and mix the dough again a little. Then continue to mix the dough (at the slowest speed or in pulse mode), gradually adding a tablespoon of ice water until the dough starts to come together. Try squeezing the lumps of dough - if they don't crumble and stick together - the dough is ready, if not, then add some water and mix again. Try to add as little water as possible. Too much water can cause the dough to become tough during baking.
4. Remove the dough from the bowl of the food processor onto a flat, clean surface. If you want the dough to be more flaky, you can lightly flatten the dough on the countertop with the back of your hand, then gather it into a ball, and knead again. This is a French technique called "fraisage". Repeat these steps several times (4-6 will be enough) and your dough will turn out more flaky.
After that, form a ball of the dough, while not making any effort: if you mix the dough too much, it will become hard during baking. The dough should retain a grainy texture, you should see little clumps of butter: it will melt as it bakes and separate the dough layers from each other, making it flaky.
Dust the dough on both sides with flour, wrap in cling film and refrigerate for at least 1 hour. You can freeze the finished dough (it keeps for several months) - before using it, thaw it by transferring it from the freezer to the refrigerator overnight.
5. Before using, remove the dough from the refrigerator and let it stand for 5-10 minutes on a clean, smooth surface sprinkled with flour. Then roll out the dough with a rolling pin.
Pate Brize or Chopped Dough.Pate Brisee is the most versatile pastry and is used for both sweet and savory tarts, quiches, and American style pies. Brize is a very layered, tender and delicate dough, and since it does not have any additional flavors, it is an excellent "second plan" for any filling.
Ingredients
For one open cake or tart with a diameter of 20-22 cm
185 grams (320 ml or 1 1/3 cups) cake flour
or premium flour
1/2 teaspoon salt
1/2 teaspoon sugar
115 grams of very cold butter,
cut into small cubes
40-60 ml (2 1/2 -4 tablespoons) ice water
plus up to 20 ml of ice water if needed
2 teaspoons lemon juice or apple juice
vinegar (optional)
For one closed cake with a diameter of 20-22 cm
320 grams (540 ml or 2 1/4 cups) cake flour or extra flour
3/4 teaspoon salt
3/4 teaspoon sugar
200g very cold butter, cut into small cubes
75-100 ml (5-7 tablespoons) ice water, plus up to 20 ml ice water if needed
2 teaspoons lemon juice or apple cider vinegar (optional)
Cooking:
Prepare everything you need. Measure and refrigerate the ingredients, freeing the surface on which you will work.
Method 1: Cooking the dough with a kitchen knife or a special knife for cutting dough (pastry blander).
Sift flour with salt and sugar in a heap on a large board. Add diced butter. Chop the flour and butter with a kitchen knife or a special dough knife (it has up to 5 blades, which greatly speeds up the process) until the pieces of butter are the size of half a pea or lentil and no large fragments of butter remain. 
Make a well in the center of the flour and start pouring in the ice water. Pour in a tablespoon and mix gently, don't knead too much (it's very convenient to knead Brize with a scraper or knife), work quickly. Watch the consistency of the dough, as soon as it starts to hold its shape and gather into a ball, if you squeeze it with your hand, stop adding water (the exact amount of water to add to the dough is your experience, remember that the dough should not be too soft, sticky and should not be overly dry, falling apart). 
Gather the dough into a ball, if necessary, divide it into parts (if you are preparing a portion of dough for a closed pie, divide by 2/3 and 1/3), form a ball, flatten it slightly with your palm, wrap it in cling film and refrigerate for at least 30 minutes, preferably 2-3 hours.
Method 2: preparing the dough with a mixer, food processor or blender (If using a mixer or food processor, install the nozzle - a spatula, if a blender, then, respectively, a knife).
Add lemon juice or apple cider vinegar to water and freeze for 15 minutes.
Sift the flour, salt and sugar into the bowl of a food processor or blender. Add butter cut into pieces. Turn the food processor/mixer/blender on the slowest speed or pulse mode. As soon as the pieces of butter are the right size (about 3 mm), start adding liquid (water or egg with water) by a tablespoon. Stop the appliance as soon as the dough starts to come together. Gather the dough with your hands into a ball, if necessary, divide it into parts (if you are preparing a portion of dough for a closed pie, divide by 2/3 and 1/3), form a ball, flatten it slightly with your palm, wrap it in cling film and refrigerate at least 30 minutes, preferably 2-3 hours.
If you “feel” the dough well, you can cook it simply with your hands, without any extra tools. Work quickly, grinding the butter and flour to the desired consistency, then add the liquid, etc.
The dough can be stored in the refrigerator for up to 7 days and in the freezer for up to 3 months.
Good afternoon, dear hostesses. To date, masters of baking, including France - the "queen of desserts" have identified three recipes for making delicate shortcrust pastry. Which shortcrust pastry recipe is better - Brize, Sucre and Sable? Let's try it out!
Brize from French means - broken dough, which largely reflects its structure, which is divided into small, thin leaves. This happens because small pieces of butter interfere with the flour, and when baked, they begin to melt.
Thus, this process allows you to release steam and delaminate pastries. In the test itself, small, almost imperceptible voids remain.
Brize's traditional shortcrust pastry recipe suggests using three main ingredients - butter, flour and water. Of course, as in any other option, sugar and salt are added.
The proportions are quite simple and the final result depends on them - 3:2:1.
There are other cooking variations when an egg is added, but in this case the batch comes out less delicate and, frankly, spoils its French origin.
To make Pate Brize you will need 3:2:1 flour, cold butter, ice water. You also need sugar, salt and a spoonful of lemon juice. The cooking process is simple if you know the proportions.
- First, you need to combine water with lemon juice and put in the freezer for 15 minutes.
- Secondly, sift the flour, add sugar and salt. Pour all dry ingredients on the table in a slide. Cut the cold butter into small cubes and add to the rest of the ingredients. After that, chop the flour with butter until the pieces of butter are tiny.
- Thirdly, make a hole in the center and introduce water with juice from the freezer there. After that, form a lump out of it, wrap it in cling film and put it in the cold for half an hour.
Recipe for shortcrust pastry pate sucre or sweet pastry
To prepare the second option, namely sweet, you will need more sugar. The French also distinguish two ways of cooking:
- The first is the identity of the recipe with Brize, but only with an increase in the proportion of sugar. The second - all the ingredients are whipped and eggs are added.
- The second method is more common among confectioners, so we will introduce you to it.
To prepare Sucre, you will need 250 grams of butter at room temperature, 125 grams of powdered sugar and 3 large eggs, also at room temperature.
In this variant, a prerequisite for a successful result is the temperature regime. You will also need 05 kg of wheat flour, salt and baking powder.
- First, the flour must be sifted with salt and baking powder.
- Secondly, put the butter in a mixer bowl and add powdered sugar, put to mix. After that, you need to increase the speed and beat the butter and powder until a fluffy, creamy consistency. Reduce the speed to introduce the eggs.
- Thirdly, place the bulk ingredients into the bowl and continue kneading the dough at a slow speed.
- Fourthly, everything needs to be collected in a lump, wrapped in foil and put in the cold for half an hour.
Recipe for shortcrust pastry Pate Sable or brittle dough
The last option from French confectioners is Pate Sable. The kneading is tender, brittle and very crumbly. An important rule is the temperature regime, each ingredient must be at room temperature.
Therefore, cooks, before starting to prepare the dough, lay out the ingredients from the refrigerator for an hour.
Another secret is that the mass must be well cooled before rolling!
It is worth paying attention to the fact that the Saber test is not easy to work with. It often tears, crumbles, heats up very quickly and thus sticks to hands and surfaces.
To prepare the Sable, you will need 150 grams of butter, 90 grams of powdered sugar, salt, 2 yolks and 250 grams of flour.
- First, the flour must be sifted with powdered sugar and salt. Put it all on the board. Make a well in the center and put butter (at room temperature, previously cut into small pieces) into it. Then add the yolks and mix well.
- Secondly, gradually add flour to the mass. The mixture will begin to form into a lump. You need to make several movements with the base of the palm, as if rubbing the dough on the table and collecting it back.
- Thirdly, the batch must be divided into the required number of parts into lumps, flattened and put in a cold place for one hour.
Classic shortcrust pastry recipe video
Read - a voluminous article with all types of strudel.
Happy baking everyone!
I have been promising this post for a long time, but unfortunately, the air temperature did not allow it. This dough cannot be made in the heat. Those. of course, you can sharpen up, but taking pictures step by step was simply unrealistic - this dough does not tolerate high temperatures, and you need to work very, very quickly.
Let's start by debunking a myth. Everyone who bakes knows the dough "sablée" - shortbread. What do we mean by it? 99% of what I've seen on the culinary internet is dough made with soft butter. There are "saber", "sucre", "breeze", etc. No no and one more time no. That the dough is "breeze", that "sucre" - they are all united by a common term: "saber".
Saber is any shortbread dough made from butter-flour crumbs (both warm and cold butter), with the addition of liquid - eggs, water, etc. All types of this test have one thing in common: the sensation of "crumbled sand" in the mouth. Why a saber? It comes from fr. verb sabler- the movement of the palms, which rub flour with butter into crumbs :)))
So, for the tarts. The principle of operation for all types of shortcrust pastry is the same. On it (and not on the details of the recipe, of which there are thousands) I will stop.
How to make such a base for tart?
Here I made a sweet almond base with a splash of coarse salt, but it's best to start learning from the most common and simple version of shortcrust pastry.
200 g flour
4 g salt
20 g sugar
100 g butter
60 g egg
15 g water
These are the basic proportions. You can "play" with dry ingredients, add almonds, cocoa, sugar, flavorings, etc., etc. The proportions will vary, but the principle will remain the same.
Key: All ingredients must be COLD. It is important to know that once heated to room temperature, the oil changes its structure and will heat up at an unthinkable speed, so the oil that has lain outside the refrigerator and cooled again is in no way suitable for these purposes.
There are several options for working with shortcrust pastry, i.e. its first stage - grinding flour with butter into crumbs. Hands (palms), knife and food processor. At school, we had to do it with our hands, but it's best to do it with a knife or a combine.
So, a few hours before kneading the dough, you need:
Sift flour
- Mix it with sugar and salt
Cut cold butter into small cubes
All this can be put in one bowl (in the mixer bowl), put a nozzle (or knife) there, which will make the dough (the disadvantage of hands is that they cannot be put in the refrigerator) and sent to the refrigerator to cool.
If the air temperature is very high, dry ingredients can be put in the freezer. Chopped butter - in the refrigerator (in the freezer, it will also lose its structure).
Break the egg (always weigh the eggs without the shell), beat with a whisk, add water. Stir until smooth. Strain. Close, put in the refrigerator.
Send a rolling pin and a rolling board there.
Before you start working with the dough, prepare some flour for rolling out and a sheet of baking paper.
Turn flour mixed with butter into crumbs. In a stationary mixer - nozzle K (guitar), a knife or rub with palms. Manipulations with the test - the most necessary minimum.
It should turn out like this:
The best result is obtained in a mixer. It is more difficult to achieve such a small and uniform crumb with a knife, and hands heat up the oil very much. If the crumb continues to be cold and the butter has not begun to melt, you can immediately pour in the prepared egg. If the crumb is still warmed up, cool for 10-15 minutes. before adding the egg.
Pour in the egg, mix at low speed, just to combine with the dough. Like this:
And ... put the dough on the work surface.
Knead with your hands, rubbing the remaining pieces of butter with the base of your palm. To uniformity, quickly:
The dough should never begin to stick to the table. If it sticks, it means that at some point it was overheated.
This is usually followed by the advice "roll the dough into a ball, wrap in cling film and put in the refrigerator." NO. If the dough is chilled at this stage, it will take too much manipulation to roll it out. This is bad. So:
Dust baking paper (just a little) with flour, lay out the dough, roll it out to a thickness of 2-3 mm (as far as possible), cover with another sheet of baking paper and send it to the refrigerator. At least an hour.
Chilled and aged dough can be rolled out to the desired thickness. The required thickness for a regular tart is 1 mm. Only for the Basque pie we were allowed to leave 3 mm.
Very cold dough will crack if rolled out. It is best to wait 1-2 minutes until it warms up a little (just for its plasticity). Do not overheat!!! To roll out, dust the top and bottom with flour. The dough should not stick to the baking paper, it should slide freely on it.
By the way, about dusting with flour. This is something I haven't learned yet. Chefs do this with a special movement, thanks to which the surface turns out to be precisely "dusty", not sprinkled with flour. No extra flour needed.
Cut out a circle 3-4 cm wider than the bottom of the mold or ring. (I bake tarts in special rings, but the same thing works for forms).
Turn the baking paper with the dough into a mold. The form does not need to be lubricated. From excess oil, the base will "sit down" too much. Yes, there is enough oil...
Let the dough "settle" itself in the mold for 1 minute. Make sure it doesn't break. Then help him with your hands: press firmly against the walls. If the dough has warmed up (most likely it will) refrigerate for 10-15 minutes.
Cut off the tips flush with the shape, slightly bend the sides with your hand and smooth it so that the edges are not shaggy. Press again.
Prick the bottom with a fork. This is what the finished base will look like:
Cover the base with foil crosswise. Fill with rice.
First, the sides, pressing firmly:
Then all the way to the top:
Close the rice with the edges of the film, put the form in the refrigerator for at least an hour.
Film. My usual film melted in the oven, even folded 4 times. The way out is to use a film that can be used in the microwave. She doesn't melt.
- Rice. Why rice and not flour, beans, pastry balls, etc. Beans are too big for the dough to bake evenly. There will be irregularities. It's the same with balls. Flour is disposable. Rice - reusable, it can be poured into special. container and store as special tart rice.
- Cooling. Cooling at this stage is very important. The dough needs to be "aged" and get used to the form in which it will be baked. The longer it rests, the less it will shrink during the baking process.
Preheat oven to 170C. Put the form in a preheated oven, bake with rice until the edges of the base are browned. Remove, remove rice, bake for another 10-15 minutes, or until the entire base is golden. Do not bake too much, bitterness will appear.
Let cool, first on a baking sheet, then carefully transfer to a wire rack (very carefully - at this stage, my classmate, for example, flunked the exam, the base broke).
See? She still sat down, but just a little bit. More - worse, the texture changes.
Even if you later bake this base again, but with the filling, you must first cool it down. Otherwise, it will also crack.
Hard? Fearfully? At first yes. Not everyone gets it right the first time. Yes, and the second one too. But if you follow the technique and temperature regime, then a little practice - and everything will work out.
Brize (Pate Brisee) and basic shortbread dough (pâte à foncer) are universal types of shortbread dough, from which a wide variety of pastries (both sweet and savory) are made. Brize contains more oil in its composition, it is more fragile and crumbly. But if the tart or quiche needs to be made in advance, it is better to choose the basic shortcrust pastry. There are two ways to prepare such a dough: with cold butter (chopped together with flour) or with slightly softened butter (the butter is kneaded with your fingers and then mixed with flour). I posted a recipe for making shortcrust pastry in a cold way. This method, although long, but it is he who allows you to roll out the dough up to 1 mm thick. If according to the recipe the required thickness is 3-5 mm, then you can prepare the dough as described below. Michel Roux recipe and technology.
Basic shortcrust pastry recipe.
INGREDIENTS for the test breeze (Pate Brisee):
250 g flour
150 g butter, cut into cubes and allowed to soften slightly
1 teaspoon fine salt
1 teaspoon sugar
1 egg
1 tbsp cold milk
COOKING METHOD:
1. Sift the flour with a slide on the board.
2. Make a well in the center, put salt, sugar, butter and an egg there.
3. Rub everything together with your fingertips.
4. Gradually add flour until crumbs are obtained.
5. Add milk, mix quickly until lumpy.
6. In 4-5 receptions, quickly, rub the dough with movements away from you. We roll into a ball. Wrap in cling film and refrigerate for at least an hour. Breeze dough is stored in an airtight container for a week in the refrigerator or three months in the freezer.
