Pâte briséea firm and delicate savory shell
Cold butter and minimal water create a firm, short bite. Fraisage spreads butter without kneading.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Cut in butter
Mix flour and salt and cut butter to pea-sized pieces. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 03
Hydrate
Sprinkle water until large clumps hold when pressed. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Fraisage
Push small portions once with the heel of your hand; gather without kneading. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Chill and line
Rest 1 hour, roll to 3 mm, line without stretching and chill again before baking. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique
The exact point
Raw dough remains cold and compact with faint butter streaks. Baked, the bottom is dry, edges golden and shell strong enough for filling.
Important information
Water
Stop as soon as the dough holds together.
Blind baking
Use weights, then remove them and dry the base.
Shrinkage
Rest before rolling and again in the tin.
Technical references
Sources consulted for the technical and safety principles in this guide.