Hi everyone! I understand that European style butter and more "normal" US supermarket butter are different in their butterfat content in addition to their own flavor. When making something like pate brisee, should any adjustments be made with regard to using euro-sytle butter versus a normal butter? More or less water, etc...?
I use a pate brisee recipe that uses about 12 oz of AP flour, 8 oz of butter, some salt, and a quarter cup of ice-water. I have seen the dough come together as expected when I use 8 oz of "normal" butter, but when I try to do 4 oz of "normal" and 4 oz of euro-style, the dough, it appears, comes together with more difficulty. I observe that there are still larger specs of butter in the dough that are not well distributed.
Thoughts?
