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La pate brisée is a very delicate dough that can replace in some cases the milfeuilles.
Pate brisée:
500 gr flour
1/4 L Water (2°C)
350 gr Butter
10 gr Salt
Place the butter on the flour and cut them in little cubes of 2 cm³ approx. . Make a fountain with the mix of flour butter and place the salt on the outside of it. Inside the fountaine place the water. With your hand start mixing the flour/butter mix without destroying the butter. Form a roll and set in the fridge for around 20 min. Do not skip any of the steps!!!!
3x3 Tourage
With a Rolling pin, make a rectangle of +/- 50 cm by 30 cm. Brush and relax the dough. Fold the dough in 3. This will be your first tour. Place it in a plastic bag and let it rest in the fridge for about 10 minutes.
Again with a rollin ping, make a rectangle of 50cm by 30cm, brush and relax the dough. Fold it in 3. This will be your second tour.Place it in a plastic bag and let it rest in the fridge for about 10 minutes.
Again with a rollin ping, make a rectangle of 50cm by 30cm, brush and relax the dough. Fold it in 3. This will be your third tour.Place it in a plastic bag and let it rest in the fridge for about 10 minutes.
After this, you can freeze it for a couple of weeks if not used inmediately. If frozen, take it out the night before you will use it and let it in the fridge to get back to consistency. It is important to work the dough at room temperature.
Once you have your dough ready, make a rectangle of around 3mm thick with your rolling pin. Relax the dough when needed. Make a big rectangle and cut into small rectangles . Sprinkle some water on the baking sheet and place the rectangles as in the picture below. Then , wet your index and your middle fingers and press the middle of each rectangle, in there you will place the pastry and lay the fruits on top. Bake till done, around 15 to 25 minutes depending on your oven.
When cool, brush with abricotage and decorate with Chantilly.
