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The Danish pastry

Today we speak of a staple of kitchen: the PASTA BRISÉE. Obviously of French origin, is the dough required to carry savory recipes like quiches, pies, pie, pretzels. Savory recipes so, but not only: very slightly is also excellent as a base for Tarts, Tarte tatin, tartlets. Very easy to make, has three secrets: use cold butter, knead quickly only with your fingertips and then rest in refrigerator for at least a & #8217; now, Although I would recommend that you prepare in advance, the day before, in order to roll out to perfection.

The video recipe of pasta brisée

You can find the VIDEO RECIPE step by step on my You Tube Channel. The recipe is from Michael Roux, a guarantee. You can freeze the shortcrust pastry and eat it within a month. We see the basic ingredients for a dose of savory shortcrust pastry, suitable as a base for a cake of 24-26 cm:

BRISA baskets with apples, taleggio cheese and walnuts


  1. 250 grams of flour 00
  2. 150 grams of cold butter
  3. a spoonful of cold milk
  4. a pinch of granulated sugar
  5. a pinch of salt (7 grams)
  6. an egg

Put the flour on the work surface, the cold butter, diced, sugar, salt and whole egg and work the mixture with your fingertips until it forms a compound ' crumbs '. Add milk and continue working until everything blends well: you have to get a smooth and homogeneous. Make a ' ball ', cover with plastic wrap and leave to rest in the refrigerator for at least one & #8217; now, Although I would recommend that you prepare it one day in advance for best results when the roll out. Pasta, in this case, salted, You must spread thin with a rolling pin and can be used as a basis for everything your imagination suggests you. If you want to use as a base of sweet (but still neutral enough) you simply put a pinch of salt and add 40 grams of sugar.


Silvia 27 September 2018 - 18:17

Dear Ada, Today'm ill-treated… today made the brisee and put in the fridge, I have to freeze to get to cook Friday night?
Now is the only time that I'm sure to be able to knead.. thanks Silvia

Ada Parisi 27 September 2018 - 19:28

No do not worry, leave it well in the refrigerator until Friday. Kisses


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