See pâte brisée on Wiktionary
Download JSON data for pâte brisée meaning in All languages combined (4.3kB)
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{
"ref": "1989, Anne Willan, La Varenne Pratique: Part 4, Baking, Preserving & Desserts, BookBaby",
"text": "Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work surface with the dry ingredients spread in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like their pâte brisée to be thin yet […]",
"type": "quotation"
},
{
"ref": "2008, Michel Suas, Advanced Bread and Pastry, Cengage Learning",
"text": "Because pastry is such a dynamic field, and many like to make their own variations, formulas tend to vary significantly from source to source, and pâte brisée is a good example of this tendency. Some varieties may use bread flour, others pastry flour. Some may contain sugar, others not. However, according to Traite de Patisserie Moderne, a bible for pastry terminology, pâte brisée should not contain sugar (Darenne & Duval, 1974, p. 60). Some may contain water, others egg, some just […]",
"type": "quotation"
}
],
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"A form of shortcrust pastry made with butter instead of lard or shortening."
],
"id": "en-pâte_brisée-en-noun-OxyyDe9A",
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[
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"raw_glosses": [
"(cooking) A form of shortcrust pastry made with butter instead of lard or shortening."
],
"tags": [
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"translations": [
{
"code": "fr",
"lang": "French",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pâte brisée"
},
{
"code": "de",
"lang": "German",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"masculine"
],
"word": "Mürbeteig"
},
{
"code": "it",
"lang": "Italian",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta brisée"
},
{
"code": "it",
"lang": "Italian",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta frolla"
},
{
"code": "pt",
"lang": "Portuguese",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "massa quebrada"
},
{
"code": "es",
"lang": "Spanish",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta quebrada"
},
{
"code": "se",
"lang": "Swedish",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"common-gender"
],
"word": "mördeg"
}
]
}
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"ipa": "/pɑt bʁi.ze/"
}
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"word": "pâte brisée"
}
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"name": "bor"
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],
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{
"ref": "1989, Anne Willan, La Varenne Pratique: Part 4, Baking, Preserving & Desserts, BookBaby",
"text": "Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work surface with the dry ingredients spread in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like their pâte brisée to be thin yet […]",
"type": "quotation"
},
{
"ref": "2008, Michel Suas, Advanced Bread and Pastry, Cengage Learning",
"text": "Because pastry is such a dynamic field, and many like to make their own variations, formulas tend to vary significantly from source to source, and pâte brisée is a good example of this tendency. Some varieties may use bread flour, others pastry flour. Some may contain sugar, others not. However, according to Traite de Patisserie Moderne, a bible for pastry terminology, pâte brisée should not contain sugar (Darenne & Duval, 1974, p. 60). Some may contain water, others egg, some just […]",
"type": "quotation"
}
],
"glosses": [
"A form of shortcrust pastry made with butter instead of lard or shortening."
],
"links": [
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"cooking",
"cooking#Noun"
],
[
"shortcrust pastry",
"shortcrust pastry"
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[
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"butter"
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[
"lard",
"lard"
],
[
"shortening",
"shortening"
]
],
"raw_glosses": [
"(cooking) A form of shortcrust pastry made with butter instead of lard or shortening."
],
"tags": [
"uncountable"
],
"topics": [
"cooking",
"food",
"lifestyle"
]
}
],
"sounds": [
{
"ipa": "/pat bʁi.ze/"
},
{
"ipa": "/pɑt bʁi.ze/"
}
],
"translations": [
{
"code": "fr",
"lang": "French",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pâte brisée"
},
{
"code": "de",
"lang": "German",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"masculine"
],
"word": "Mürbeteig"
},
{
"code": "it",
"lang": "Italian",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta brisée"
},
{
"code": "it",
"lang": "Italian",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta frolla"
},
{
"code": "pt",
"lang": "Portuguese",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "massa quebrada"
},
{
"code": "es",
"lang": "Spanish",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"feminine"
],
"word": "pasta quebrada"
},
{
"code": "se",
"lang": "Swedish",
"sense": "form of shortcrust pastry — see also shortcrust pastry",
"tags": [
"common-gender"
],
"word": "mördeg"
}
],
"word": "pâte brisée"
}
{
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"tags": [
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"expansion": "pâte brisée f (plural pâtes brisées)",
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"pos": "noun",
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"glosses": [
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],
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],
"sounds": [
{
"ipa": "/pat bʁi.ze/"
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{
"ipa": "/pɑt bʁi.ze/"
}
],
"word": "pâte brisée"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-05-03 from the enwiktionary dump dated 2024-05-02 using wiktextract (f4fd8c9 and c9440ce). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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