Citrus Pate Brisee

I’m not usually big on desserts. Mostly ice cream or fruit baked with something crispy with ice cream. Here’s a simple recipe for dough that you can make and freeze until you need it.

Ingredients
1 – 1/2 lbs. all purpose flour
4 oz. sugar, plain old granulated
1/8 oz. salt
1/2 oz. orange zest, one large orange, use a microplane
1/4 oz. lemon zest, about two lemons
1 lb. unsalted butter, cut into 1/2″ cubes, freeze
4 oz. ice water

Method
Carefully measure and prepare all ingredients.

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Transfer the butter to the freezer after cubing it.Allow it to become very hard.

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After the butter is frozen, combine with all other ingredients EXCEPT the water in a stand mixer fitted with a paddle.

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Wrap the bowl and mixer with plastic wrap to contain the mess. Fill a measuring cup with water and ice to the 8 ounce mark, and allow to stand until you are ready to add.

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Then mix on lowest speed until the butter had been reduced to pea-sized pieces. Then remove the plastic, and pour the water into the bowl, leaving four ounces of ice and water in the measuring cup.

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The dough will very quickly come together, and the mixer will begin to struggle.

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Turn the shaggy dough out onto a lightly floured work surface, and press together into a cylinder with your hands.

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Divide into three, one-pound portions.

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I use a vacuum sealer to package the dough for the freezer.

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If you want to use the dough right away, refrigerate for a couple of hours to allow it to rest. Otherwise, date and freeze until you need it. It takes about 24 hours to defrost in the refrigerator.