Pound dough (pâte brisée)

Course Pastry, Side dish
Cuisine Frans
Servings 460 grams


  • 250 g Bloem sieved
  • 150 g Boter not too cold, small cubes
  • 1 tl Zout
  • 1 el Melk
  • 1 pcs Eieren whisked
  • 1 pinch Suiker


  • Sieve flour, add salt and mix the butter with egg with a dough scraper, then the dough does not get too hot through your hands. Then pour the dough onto a marble slab (if you have one). Mix the butter well with the palms by the flour. Rubbing away from you. The marble slab is handy for this. Continue and mix with milk until a nice dough is created. Do not go too far, because then the dough becomes too elastic, that is again not good, because then it pulls back into the form. Packaged in foil and put away in the refrigerator, preferably a few hours in advance.
  • Preheat oven to 190 degrees, hot air to 180ºC. Knead dough from the fridge to make it supple and make a flat disc with the palms. Sprinkle the dough and the worktop with some flour and then roll out a piece of cloth with the rolling pin while regularly turning the dough that fits well in the shape. The time depends on the thickness of the dough. Cookies about 10 to 15 minutes. Cake bottom a little longer. To protect small molds from collapsing, put another mold on top and fill with weight. After 10 minutes take this out and then make an additional touch for further cooking and color.
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