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Pate Brisee for Eggnog Cups
Recipe Summary
Yield: Makes 1 pound, 5 ounces
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4–1/2 cup ice water
Gallery
Pate Brisee for Eggnog Cups
Recipe Summary
Yield: Makes 1 pound, 5 ounces
Gallery
Pate Brisee for Eggnog Cups
Pate Brisee for Eggnog Cups
Pate Brisee for Eggnog Cups
Recipe Summary
Yield: Makes 1 pound, 5 ounces
Recipe Summary
Yield: Makes 1 pound, 5 ounces
Yield: Makes 1 pound, 5 ounces
Makes 1 pound, 5 ounces
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4–1/2 cup ice water
Directions
Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running, until dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle, and wrap it in plastic; refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Brisee for Eggnog Cups
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Reviews:
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All Reviews for Pate Brisee for Eggnog Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
