Well, the goddamn pate brisée is done. The Cook's Book is a great cookbook with lots of helpful hints on technique, but dammit it if it didn't stress me out to read, "Lightness of hand and speed are very important, and the whole process should not take longer than 4-5 minutes, or the pastry will be tough."
Gulp.
My knees started to shake, so I did what I always do when I'm panicked: I got anal. I carefully measured out scant teaspoons of salt and sugar and deposited each one into its very own mise en place bowl. I isolated the egg yolk from the white, c-a-r-e-f-u-l-l-y ridding the pretty golden globe of every last bit of sticky albumen, then plopped it into its own little bowl. So far, so good.
Then I realized, again too late, that the milk (like the butter before it) needed to be at room temp. "Curses!" I yelled. No...wait...what's that I see? Hello, pretty little microwave, come to mommy.
Then I sifted the pastry flour -- and came up a half-cup short (GASP!). I made up the difference with regular flour.
And then bit all my nails off. Just what I need, one small detail to torture myself over if the pate brisée doesn't come out right. ("Was it the flour?" I'll wail tomorrow again and again.)
When all was finally ready, I stilled myself for a minute. "Focus, self, focus. You can do it." I turned an eye to the clock, and considered setting the timer, but then reconsidered. What would happen if it went off at minute 5 and I wasn't finished? It's not like I'd just shrug and turn the buttery glob into the trash, so why add the pressure?
And then I went to it.
Tomorrow: the proof is in the pate.
I make that Cooks Book pate brisee recipe all the time and always use regular flour instead of pastry and it is always perfect. I dont think i have had my milk at room temp either (infact i usually use cold cream cos I don't ever have milk in the house). I am sure yours is going to be even more delicious!
Posted by: sam | October 24, 2006 at 07:57 PM
WHEW! Thank you for the reassurance.
Posted by: catherine | October 24, 2006 at 10:05 PM
ps - sometimes i even but the damned butter in the microwave cos i forget.
but thanks to you reminding me - i planned to make a batch tonight so I have gotten the butter out of the fridge and into the pantry right now!
(PS it freezes really well.)
That's a big batch in that recipe - I divide it inot 4 and freeze what isnt used.
Posted by: sam | October 25, 2006 at 08:13 AM