Pâte Brisée
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (11 grams) packed orange zest (about 2 large oranges)
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (170 grams) cold unsalted butter*, cubed
- ¼ cup (60 grams) whole milk
- 1 large egg yolk (19 grams)
- In the work bowl of a food processor, place flour, sugar, zest, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 5 pulses. Add milk and egg yolk, pulsing until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/parisian-flan/
3.5.3251