Brisée paste

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter
• 80 ml ice-cold water or 1 egg yolk + 2 tbsp ice-cold water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

shortcrust pastry

Sift the flour and sprinkle the salt over the flour. Arrange the butter in pieces over the flour, then chop it up with a knife and mix it into the flour until the mixture forms crumbs. Rub the crumbs with your fingers until all the flour is combined. Now knead the ice-cold water into the dough. Not too much, as the dough needs to be homogenous and not sticky. Otherwise, place the egg yolk in the center of the butter-flour mixture and knead it in with 2 tablespoons of cold water. Quickly form the mixture into balls, wrap them in cling film, and refrigerate for at least 1 hour or overnight. Once the dough is well chilled, continue working with it according to the recipe.