Brisé pastry

Brisé pastry: The brisé pastry dough is a classic of French cuisine. Learn how to prepare thanks to my recipe. It will be very useful in many cases!
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The brisé pastry is a dough based meal of classic French cuisine. It has a neutral taste for this sits well both for the preparation of desserts and for savory preparations like pies, appetizers, snacks. It is a very crumbly and its color is less intense than that of the pastry as it does not contain eggs.

With this type of dough fantasy has no brakes. Crispiness left by this paste will enhance your dishes. The simplicity and versatility of this pasta makes it an essential element in the kitchen. What are you waiting for? Prepare brisé pastry by following my recipe and you’ll see that it will be useful in many occasions

Brisé pastry



  • 600 g flour 00
  • 300 g of butter
  • 150 ml of cold water
  • salt

Chopping the cold butter and mix with the flour and a pinch of salt. Add a little at a time the cold water trying not to overheat the mixture. Once the dough firm and elastic, wrap brisé pastry in plastic wrap and let it rest for at least 30-60 minutes in the refrigerator.


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