Pate brisee aromatisee
Original in French
DELPHIE'S DELICES · ptitchef.com · 2009 · 5
Against 179 pie crust recipes
More water than 96% of recipes and less fat than 94%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 96% of recipes: 50% of the flour weight against the typical recipe's 30%.
- Less fat than 94% of recipes: 40% of the flour weight against the typical recipe's 65%.
- Less salt than 93% of recipes: 0.2% of the flour weight against the typical recipe's 1.4%, under a third as much.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Ingredients (5)
- 125 ml d'eau≈ 125 g
- 250 grammes de farine250 g
- 100 grammes de beurre100 g
- une pincée de sel≈ 0.4 g
- cibouletten/a
flour 250 gbatter 476 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.
- Fat40% · 4th percentile · median 65%
- Water50% · 98th percentile · median 30%
- Salt0.2% · 3rd percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- 30 minutes
- median 20 minutes
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