{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"cuochinprogress","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/cuochinprogress\/","title":"P\u00e2te bris\u00e9e - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bivK08bp42\"><a href=\"https:\/\/www.gzrecipes.com\/en\/cuochinprogress\/pate-brisee-2\/\">P\u00e2te bris\u00e9e<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/cuochinprogress\/pate-brisee-2\/embed\/#?secret=bivK08bp42\" width=\"600\" height=\"338\" title=\"&#8220;P\u00e2te bris\u00e9e&#8221; &#8212; Delicious Recipes\" data-secret=\"bivK08bp42\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/02\/pate-brisee-def-1-e1744465202194-8-69985a68272739-59370834.jpg","thumbnail_width":967,"thumbnail_height":980,"description":"P\u00e2te bris\u00e9e is one of the basic doughs of classic French cuisine. It has a neutral taste; however, you can make it sweet by adding sugar or give it specific flavors, for example by adding unsweetened cocoa powder. It is extremely crumbly and has a paler yellow color than shortcrust pastry, since it does not contain eggs. It is called bris\u00e9e, meaning \"broken,\" because the fat (butter) is worked into the flour first until the mixture is a mass of small separate pieces; then the required amount of very cold water is added (spoonful by spoonful) to obtain a homogeneous dough; salt is always added to p\u00e2te bris\u00e9e and it is traditionally used for savory pies (the dough for sweet pies has traditionally been shortcrust pastry, which originally was also neutral). To give the pastry a golden color, brush the surface with beaten egg yolk before baking. For sweet or savory variations add two teaspoons of sugar or salt before adding the cold water. [&hellip;]"}