Croustade
Culinary term for a crust or pie-crust of any type
From Wikipedia, the free encyclopedia
A croustade (Occitan: crostada) is a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.
Place of originFrance
Main ingredientsFlaky pastry or puff pastry
 Pear-shaped croustade | |
| Place of origin | France |
|---|---|
| Main ingredients | Flaky pastry or puff pastry |
This French culinary term is derived from the Occitan and Catalan term crostada, which derive from Italian crostata, and the English term custard derives from it.[1]
Recipe
- 300 gr flour + extra for rolling
- 1 generous pinch of salt
- 300 gr unsalted butter (note:European butter is higher in butterfat)
- 150 ml cold water
- 100 gr white granulated sugar[2]
