Brise dough is expensive in the store, but can be made at home in 10 minutes.
A recipe for a versatile shortcrust pastry called "brisée" for pies and tarts, plus a recipe for a quick and delicious pie with fresh apricots and almond cream. The dough freezes well, and the apricots can be substituted with other suitable fruits or berries, if desired.
0:00 Introduction
0:53 Pâte Breeze
3:26 Almond Cream
3:36 How to Make Homemade Almond Flour
4:03 Rolling Out the Dough
4:27 Assembling the Pie
5:32 Baking
EQUIPMENT:
Parchment paper or baking pan
Rolling pin
Whisk or fork
Dough and cream bowl
INGREDIENTS:
Pâte Breeze
For dough for 2-3 pies (1 kg = 140 g dough)
500 g wheat flour + flour for rolling out/dusting (The dough may need 50-70 grams more. The amount depends on the type of flour.)
166 g potato starch
266 g butter
100 g eggs
100 g water
13 g salt
Apricot Pie
For a pie with a diameter of 20-22 cm
400 g of any shortcrust or puff pastry, such as pâte breeze +/- 50 grams
12-16 prepared and washed pitted apricots
10 g of melted butter
50 g of brown sugar for sprinkling the berries and dough
Almond cream for baking
50 g of softened butter
50 g of brown sugar
50 g of almond flour
50 g of egg (1 C1)
1 pinch of salt
1 tsp of cornstarch
A detailed step-by-step recipe with all the nuances and notes not included in the video is available on our website: https://kulinarnyepraktiki.com/pesoch...
We wish you success in your culinary endeavors and experiments!
Eat deliciously and variedly 😋 Have a peaceful life, good mood, and bon appétit! Thank you for your attention 😊💖
#apricotpie #shortcrustpastry #doughbrisket #sweetbakes