(1 to 2 leaves), divided.
You'll knead it just a handful of times to bring it together; at no point should the dough form a smooth ball.. Make ahead.The dough can be prepared through Step 3 and stored in the freezer for up to one month.
Defrost gently in the refrigerator, then roll it out as usual.. Cook Mode.), plus more for work surface., cut into 1/2-inch pieces and frozen.
Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times.Add butter; pulse until butter forms pea-size pieces, about 10 times.
With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds.
(Do not overmix; dough should not form a ball.)Mushrooms and crème fraîche may be cooked up to 2 days ahead.
Let cool, cover, and refrigerate; reheat before serving..Woodsy, savory Italian red: Isole e Olena Chianti Classico.
extra-virgin olive oil, plus more for oiling the grate and brushing the steaks.boneless rib eye steaks.