pate brik

[honey]

Hello,

Does anyone of a web site that sells pate brik? All helpful suggestions are welcome.

Thank you!

Honey

[momoreg]

Your profile doesn't say whether you are a professional, so I don't know if you need it in quantity, or if you just want a small amount.

Welcome to Cheftalk. I hope we can learn more about you.

[bouland]

I haven't found a source in Northern California for true brik, but I have found that Menlo-brand Chinese spring roll wrappers make a pretty good substitute. The biggest difference has been that in France, the brik is sold with paper between each piece of brik but spring roll wrappers -- egg roll wrappers in some packaging -- have to be peeled apart.

[monpetitchoux]

We get our Feuille de Brik from Made in France and Pacific Gourmet. Pacific Gourmet doesn't always have it. Made in France carries two brands. They differ in quality by a great deal. However, I cannot remember the brand that I prefer. I know that it comes in an aqua and white colored package. But both these are professional suppliers. I know of no retail source for this product. It is in great demand amongst the North African community here in the San Francisco area. Most people have had to substitute Chinese spring roll skin. Although it makes a decent substitute, I find the sring roll skin not as supple nor flexible. What are you going to use the Brik for?

[honey]

Thanks for all of your replies. I will try Pacific Gourmet and Made in France. I'm a culinary student and work in the school's fine dining restaurant. I have to cost out all of the entrees and one of the recipes has pate brik. Unfortunately for me, the requisition list doesn't list pate brik so I have to find several vendors and do a cost comparison.

[angrychef]

I've never worked with pate brik. What exactly is it and how does one usually use in for desserts? Is it similar to using phyllo?
Thanks.

[momoreg]

You can also try Paris Gourmet/Patisfrance.

Brik dough is sort of like phyllo in that it bakes thin, delicate, and flaky. It's a bit sturdier, though, and the texture is slightly different.

[honey]

I'm using pate brik as a wrap for crab cakes. It adds another layer of texture, and people never can guess what it is but they like it! It comes in 8" or 12" circles - it looks like spring roll wrappers but it's very delicate and dries out very quickly - just like phyllo dough. Pate brik is so versatile, it can be used for both savory and sweet dishes.

[pastrychef_den]

Hi,

I've attached a picture that uses brick dough. I did the project when I did a food styling shoot...I will try find the source and post it if I find the information. Good day...

[thebighat]

(this guy does nice work, no?)

[monpetitchoux]

Feuille de Brik is really more like spring roll wrappers than anything. I'll bet it was something the Arabs learned from the Chinese when they were trading in the olden days. Or maybe the Arabs taught it to the Chinese? But it's made in exactly the same way in both cultures. If you have ever seen Eat, Drink, Man, Woman, there is a scene in which the cooking daughter is making it while she's on the phone with her father. I fry feuille de brik because I think it is the best application. It can be baked but it never gets as crisp or golden brown in the oven. We use it for our banana crispy rolls which are a component of a roasted pineapple dessert. Sometimes, when there is a hankering for it in the pastry kitchen, the Pastry Chef and I make bourek, a North African version of spring rolls with the feuille de brik. Once, I read a recipe in Gourmet magazine where someone used spring roll wrappers to line a muffin tin and then filled it with a flourless chocolate cake batter and then baked it for a crispy chocolate mousse cake. I am sure feuille de brik would have been a better choice because it is more pliable.

[pastrychef_den]

Thanks thebighat...

If I remeber it right, the brand I used to make desserts with is supplied by patisfrance...

[angrychef]

So it's like fresh springroll wrappers which come in circles and look more like very thin crepes?

[pastrychef_den]

It's usually round, about 12 to 14 inches wide and quite thin (thinner than Thai and Vietnamese) but definitely thicker than other Asian spring roll wrappers. It's also quite sturdy.

[friedparsley]

Once I had it Fed exed from European Imports in Chicago. It's really cool stuff to work with. It adds some nice crispy texture without changing the flavor of the main ingredients. I'm really surprised it's not more common.