Recipe of Wolfgang Puck Flaky Paté Brisée

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, flaky paté brisée. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Flaky Paté Brisée is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Flaky Paté Brisée is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have flaky paté brisée using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Flaky Paté Brisée:

1. Prepare 2 1/2 Cups All-purpose Flour
2. Prepare 1 Cup (1 stick) Unsalted Butter
3. Get 1 Tablespoon Sugar
4. Take 1/4 Teaspoon Salt
5. Take 1/4-1/2 Cup Ice-cold Water

Steps to make Flaky Paté Brisée:

1. Using a food processor, combine flour and salt; then pulse once.
2. Add butter cut into pieces (about half the size of dice), pulse until mixture resembles coarse crumbs—larger bits may remain—around 10-12 secs. (Or do this by hand, combining dry ingredients with water & butter in large mixing bowl & a pastry blender to cut wet ingredients into dry ingredients.)
3. Add ice water via the tube of processor in a slow & steady stream, about half then two portions to finish just so dough begins to clump—just 30 seconds. If still too crumbly, just sprinkle a bit more, a Tblsp at a time.
4. Okay then— - Empty contents to very lightly floured work surface. Very gently shape dough into a ball, cut in half. Shape each half into a ball and wrap thoroughly with plastic wrap. Into the refrigerator for at least one hour, or until morning.
5. Option— - For what I believe is the flakiest version dough for pies, gallettes and foldovers ever (OMG); instead of using both the next day, refrigerate one ball for 1 week, then compare the difference. Note: The week old dough might turn slightly grey—don't worry—you can't tell after it's cooked, and it hasn't gone bad.
6. Finally— - This dough works great if you freeze it, no longer than 1 month; just move to the refrigerator the night before using.

So that is going to wrap this up for this special food flaky paté brisée recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!