Because in food I trust. In all forms and shapes. 

Pâte brisée

Pâte brisée

500 g wheat flour
1 tsp sea salt
1 tsp fresh oregano or thyme leaves
250 g cold butter, into smaller cubes
6 medium egg yolks
100 ml cold water

In a bowl put flour and salt and herbs. Mix. Add butter and mix using your fingers to obtain a rough breadcrumb-like texture. Use the tips of your fingers to succeed rather than the whole palms. When incorporated, add the egg yolks and water and knead into a smooth dough. If, by any chance, it feels that there's not enough moisture, add a tiny bit of water, but normally it should be ok. Form a 2 cm high rectangle, wrap and place in the fridg for 1 hour. Use as stated in the recipe. If the dough has been in the fridge longer than 1 hour, then take it out of the fridge at least 40 minutes before using. 

Secret to perfect roast chicken

Secret to perfect roast chicken

Perfectly whipped crème Chantilly

Perfectly whipped crème Chantilly

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