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.

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

Carefully measure and prepare all ingredients.


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


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



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.


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.


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


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


Divide into three, one-pound portions.


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


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.

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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.