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Pate Brisee Recipe with iMicroforati - by Massimo Carnio

Pate Brisee is the French version of classic tart pastry. Pressing the dough into the iMicroforati mats you will obtain a perfect pie or tart pastry. Let's see the recipe by Massimo Carnio below.


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PATE BRISEE


Ingredients:

weak flour 700 g

rice starch 100 g

rice flour 300 g

whole eggs 200 g

egg yolk 120 g

grated cheese 200 g

almonds in plv 120 g

butter 600 g

salt 30 g

Procedure:

Mix all the ingredients together in a planetary mixer until the mixture is homogeneous. Roll out the thin dough about 2mm and line the micro-perforated moulds. Cook at 200 °C for about 12 minutes empty or about 25/30 minutes stuffed.

 


The micro-perforation of our high temperature food grade silicone products allows heat to spread evenly and moisture to escape, reducing cooking time and ensuring a perfect result, starting with the elegant texture of the finished product.


Would you like to know more about iMicroforati moulds? Click the bottom to discover all models.






 


ABOUT Massimo Carnio



A child of art, he learned the secrets of the trade from his father and grandfather. Since the year two thousand, he has run with his wife Silvia his pastry shop and cafeteria "Villa dei Cedri" in Valdobbiadene (Treviso), which has become a point of reference especially for its breakfasts and assortment of chocolates, as well as for its renowned selection of mignons and ceremonial cakes.


In addition to participating in competitions and winning renowned awards, Massimo Carnio consults for companies and pastry laboratories.


He collaborated until 2019 with the R&D department of the company PreGel Spa.

In 2016 he obtained the official appointment of Ambassador Cacao Barry, a company with which he collaborates to date.

He actively collaborates with the company Martellato as a demonstrator and consultant. For Martellato he creates the ChocoFruit line: innovative 3D polycarbonate molds to make elegant fruit-shaped pralines.

He also collaborates with Menz and Gasser and Disaronno.

In 2018 he published his first book "Beats of Chocolate," published by Editrade, which marked the beginning of new projects and stimulating professional challenges.



 AWARDS

Gold Medal at the Ice Cream World Cup 2020 - Award for best ice cream cake, best grand finale buffet, best original ice cream for decorated tub at the Gelato World Cup 2020

- Pastry Chef winner of Sigep Gelato d'Oro 2019

Italian Chocolate Champion 2015 in the Cacao Barry World Chocolate Master Best molded praline and best artistic piece



Best Chocolate Dessert in the world at the 2015 Cacao Barry World Chocolate Masters in Paris.
 - Silver medal winner at the 2014 Ice Cream World Cup

- Chocolatier winner at the 2013 Sigep Gold Cup

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