Pasta brisée

Ingredienti

  • 500 g di farina 00
  • 250 g di burro freddo a pezzi
  • 125 ml di acqua molto fredda
  • 15 g di sale
Consiglio per l’esecuzione della pasta brisée

Per ottenere una buona pasta brisée gli ingredienti devono avere una temperatura bassa. Inoltre l’impasto non deve essere lavorato troppo con le mani, altrimenti il burro si riscalderebbe e la pasta non risulterebbe croccante. Altro procedimento utile è fare riposare la pasta per almeno un’ora nel frigorifero prima di stenderla e farla riposare nuovamente dopo averlo stesa, sempre in frigorifero, quindi passare direttamente alla cottura in forno.

Procedimento:

In un robot da cucina versare la farina, il sale e il burro, subito dopo mescolare alla massima velocità. Dopo che il burro sarà inglobato dalla farina aggiungere a filo l’acqua fredda (conservata nei 5 minuti precedenti in freezer). Finire l’impasto manualmente e velocemente. Infine fare riposare, la pasta, in frigorifero per almeno un’ora prima di stenderla.

Cottura in bianco:

Eseguire la precottura della pasta brisée usando il seguente procedimento: prima di tutto preriscaldare il forno a 180° in modalità statica, imburrare e infarinare una teglia del diametro di 26cm stendere la pasta e bucherellare il fondo con una forchetta, successivamente coprirla con della carta da forno e versare dei fagioli fino a riempire il tutto guscio (cosicché, durante la cottura i bordi non cedano verso l’interno), dopo 8 minuti di cottura, togliere i fagioli e la carta e fare cuocere per altri 8 minuti.

Se dovesse avanzare la pasta brisée può essere conservata in frigo per 2 o 3 giorni, altrimenti può essere congelata a crudo e riutilizzata non superando i due mesi dalla data del congelamento.

BUONA CUCINADICASA !

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