Chef Glady Cooks: Classic Pate Brisee

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Craig McCord

Craig McCord › Craig possesses 23 guitars and cannot play any of them. He likes fresh grilled sardines with a ...

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We’ve gotten so many raves about Chef Glady’s French-Asian Fusion Salad and Vinaigrette recipes that we thought it about time to share her recipe for pate brisee.

Popular in France, pate brisee is a versatile, butter based pastry dough that is used it to make both sweet and savory pies and tarts. Once you get the hang of this dough, there’s no end to the delicious things you can make with it. Smart cooks like to make some extra to keep on hand. This dough can be frozen for about a month.

You’ll notice in the Method section that Chef uses metric measurements for the flour, butter, and water. This is for accuracy’s sake. When baking or preparing a dough, accuracy of amounts is of the utmost importance. A small kitchen scale is a good investment if you are going to get into baking. They’re not very expensive and can be a big help with accurately measuring ingredients.

Once you get the hang of this dough, there’s no end to the delicious things you can make with it.

Chef Glady is Gladys Rabiner and we met her when she was Executive Chef at Violette restaurant in Woodstock, New York. (We still lament the closing of her restaurant, but that’s another story)

We love Glady’s technique and brilliance with food, so Slow Films, the video production arm of HandPicked Nation traveled to her home kitchen to shoot a series of videos with her.

You can start looking forward to other goodies from Chef Glady’s kitchen, too. Coming soon, you’ll see Chef Glady showing how to make a delicious onion tart and a mouthwatering family strudel.

But, for now, take a look at this recipe and give it a try. You’ll be surprised how easy it is to make and how versatile pate brisee really can be.

Have you ever made or cooked with pate brisee?

Photo credit: Slow Films

Ingredients

500 grams all-purpose flour

250 grams cold sweet, unsalted butter

150 ml ice water

2 egg yolks

11/2 teaspoon salt

2 tablespoons sugar

Method

Step 1

Measure flour and place in bowl

Measure butter–cut into cubes and place in bowl

Measure salt, sugar and add to bowl

Measure ice water with measuring cup, add egg yolks and beat with fork

Step 2

Add all dry ingredients (already in bowl) to Cuisinart or food processor.

Using the “pulse” motion on Cuisinart, add cubed butter to flour.

Through the feed tube of the Cuisinart, add the liquids, slowly pulsing after each addition.

Once liquid is completely added, place Cusinart to “on” position until dough forms a ball.

Immediately turn off, remove the dough and divide into two even pieces.

Flatten each piece into a disc on top of plastic wrap.

Wrap each piece and refrigerate for at least an hour before using.

 

 

 

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