Pate Brisee For Eggnog Cups Recipes

EGGNOG CUPS

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.

PATE BRISEE (FRENCH SHORTCRUST)

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

PATE BRISEE FOR EGGNOG CUPS

Steps:

• Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
• Add ice water in a slow steady stream through feed tube of food processor with machine running, until dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
• Turn dough onto piece of plastic wrap. Press into flat circle, and wrap it in plastic; refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

PATE BRISEE

Steps:

• Mix flour, salt, and sugar together.
• Add butter and cut in with a pastry cutter or two knives.
• Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
• Put dough on work surface and shape into a square.
• Divide the dough in 1/2 and wrap each in plastic wrap.
• Chill at least one hour before using.

PATE BRISEE

Steps:

• In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.

PâTE BRISéE

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
• Shortening Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
• Lard Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
• Cornmeal Variation
• Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
• Cheddar Variation
• Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.

PATE BRISEE

Steps:

• Sift flour and salt into a mixing bowl.
• Cut in butter until it is the size of large peas.
• Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
• Preheat oven to 375 degrees.
• To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.

PATE BRISEE

Steps:

• Place 1 3/4 cups of the flour in a food processor. Add the butter and salt and process until well mixed. Add the egg and oil. Process for 30 seconds, adding more flour as needed if the mixture is too wet. (The mixture should resemble coarse cornmeal.) Add the ice water and process for another 30 seconds.
• Remove the dough and form into a ball. Wrap in wax paper and refrigerate for 30 minutes. When ready to use, roll out the dough on a lightly floured board.