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Before you jump to Flaky Paté Brisée recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.
For the most part, people have been conditioned to believe that "comfort" foods are not good for the body and should be avoided. Sometimes, if your comfort food is candy or some other junk food, this holds true. Otherwise, comfort foods could be super healthy and good for you. There are some foods that actually can improve your moods when you eat them. If you feel a little bit down and you're needing an emotional pick me up, try several of these.
Grains can be wonderful for driving away a bad mood. Quinoa, millet, teff and barley are all really great for helping increase your happiness levels. They fill you up better and that can help elevate your moods too. Feeling famished can truly make you feel terrible! The reason these grains are so good for your mood is that they are not hard for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood sugar which in turn brings up your mood to a happier place.
As you can see, you don't need to eat junk food or foods that are terrible for you so you can feel better! Try a few of these tips instead.
We hope you got insight from reading it, now let's go back to flaky paté brisée recipe. You can have flaky paté brisée using 5 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Flaky Paté Brisée:
- Take 2 1/2 Cups of All-purpose Flour.
- Use 1 Cup (1 stick) of Unsalted Butter.
- Prepare 1 Tablespoon of Sugar.
- Provide 1/4 Teaspoon of Salt.
- Use 1/4-1/2 Cup of Ice-cold Water.
Instructions to make Flaky Paté Brisée:
- Using a food processor, combine flour and salt; then pulse once..
- Add butter cut into pieces (about half the size of dice), pulse until mixture resembles coarse crumbs—larger bits may remain—around 10-12 secs. (Or do this by hand, combining dry ingredients with water & butter in large mixing bowl & a pastry blender to cut wet ingredients into dry ingredients.).
- Add ice water via the tube of processor in a slow & steady stream, about half then two portions to finish just so dough begins to clump—just 30 seconds. If still too crumbly, just sprinkle a bit more, a Tblsp at a time..
- Okay then— Empty contents to very lightly floured work surface. Very gently shape dough into a ball, cut in half. Shape each half into a ball and wrap thoroughly with plastic wrap. Into the refrigerator for at least one hour, or until morning..
- Option— For what I believe is the flakiest version dough for pies, gallettes and foldovers ever (OMG); instead of using both the next day, refrigerate one ball for 1 week, then compare the difference. Note: The week old dough might turn slightly grey—don't worry—you can't tell after it's cooked, and it hasn't gone bad..
- Finally— This dough works great if you freeze it, no longer than 1 month; just move to the refrigerator the night before using..
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