26561 pate brisee style dough Recipes

head garlic, olive oil, all-purpose flour , for dusting, pie pastry , pate brisee (pie dough), italian fontina cheese, grated (about 1/2 cup), firm but ripe tomatoes, cored and sliced 1/4 inch thick (4 medium), coarse salt & freshly ground black pepper

unbleached all-purpose flour (245 g), sugar, kosher salt, cold unsalted butter, cut into 12 pieces (228 g), egg yolks, cold milk

flour, salt, sugar, butter, cut into small pieces, ice water

grammes de farine, grammes de beurre, grammes de sucre, gramme de sel, oeuf entier, eau, this translates to, all-purpose bleached flour (bleached matters here), chilled butter (do not use tj s euro-style butter; the moisture-to-fat ratios won tsp be right), sugar (that s right, 2/3 cup.), salt (i use less ), whole egg, ice water, this can be halved very nicely if you use a yolk for the whole egg.

eggs, egg white, unsalted butter , cut into 10 pieces, whole milk (2 tbsp), water (6 tbsp), granulated sugar, table salt, unbleached all-purpose flour (1/2 cup), sifted, profiteroles, cream puffs (see related recipe for pate a choux), custard-style ice cream , vanilla or coffee, bittersweet chocolate sauce , warmed if made ahead, (see related recipe)

dough, unbleached flour, brown sugar, white sugar, dry yeast, warm milk, butter softened, sour dough starter, salt, insides, butter very softened, white sugar, ground cayenne pepper (more for spicier taste), drizzle, butter, brown sugar, ground cayenne pepper, powdered sugar add more as needed, splash of milk if it is too dry

cake flour , plus, cake flour , sifted, butter, salt, sugar, egg, water

brisee ( pie pastry ), all-purpose flour, salt, sugar, cold unsalted butter, cut into small pieces, ice water, mile high apple pie, all-purpose flour, plus more for rolling, deep-dish pate brisee, firm tart apples (about 14), such as empire or granny smith, juice of 2 lemons, sugar, plus more for sprinkling, ground cinnamon, chilled unsalted butter, cut into small pieces, egg yolk

all-purpose flour, unsalted butter, cut into small pieces, salt, ice water

all-purpose flour , leveled, unsalted butter, very cold, cut into small pieces, sugar, salt, ice water

all-purpose flour plus extra for dusting, butter, softened and diced, egg, lightly beaten, water, salt

brisee, raw rice for weighting the shell, granny smith apples (about 2 lb), fresh lemon juice, sugar, egg yolks, heavy cream, vanilla extract, golden raisins, a pinch of cinnamon, all-purpose flour, cold unslated butter, cut into bits, cold vegetable shortening, salt

ham (a slice of boiled about 1/4-inch thick), salt pork, shallot, minced, bay leaf, thyme, fresh (or 1/4 tsp dried ), madeira wine, cognac, ground pork , lean, ground veal, salt, pepper, bacon (or enough to line and cover pate mold

frozen sweet roll dough, apples, peeled , cut in sixths, sugar, light cream or 1 cup half-and-half cream, cinnamon

butter, garlic cloves, minced, garlic powder, refrigerated french bread dough, chopped fresh chives, parmesan cheese, grated

all-purpose flour (170 g), sugar, salt, very cold unsalted butter, cut into bits (3/4 stick, 86g), egg, ice water

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt