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Pâte brisée, here we go

post #1 of 9
Thread Starter 

I'm making pumpkin pie from scratch and going to embark on some Pâte brisée.  Anyone with me?  Here goes nothing

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 9

I'm with ya!

It should be baked, cooled, and portioned by the time I get there.

Are you using pumpkin or squash?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 9
Thread Starter 

Canned pumpkin!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 9

Canned pumpkin (unseasoned) is a very good and reliable product.  Sore-made pie crust not so much.  Good luck with your pastry.  Don't forget... if you don't like how it behaves when you are rolling, it is inexpensive enough that you can throw it out and start over again.

post #5 of 9
Thread Starter 

I don' know about inexpensive, I am using kerrygold butter lol

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 9

Good point.  I should have said "relatively inexpensive".  Relative to truffle, foie gras, and a few other things  :)

 

You'll do fine, I'm sure.  Enjoy.

post #7 of 9
Quote:
Originally Posted by Koukouvagia View Post
 

Canned pumpkin!


Ok, so that would be squash;)

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 9

Shucks. I used to know this off the top of my head, but canned "pumpkin" in the US of A can be up to X% butternut squash, according to the FDA.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 9
Quote:
Originally Posted by Koukouvagia View Post
 

I'm making pumpkin pie from scratch and going to embark on some Pâte brisée.  Anyone with me?  Here goes nothing


Make it at work several times a month.

Have butter chilled, and water iced. Keep dough cool throughout the process don't stretch the dough and don't forget to let the rolled out dough rest before filling and baking.

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