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| BLIND
BAKING PASTRY |
FOOD
TIPS TALLYRAND |
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 Food
tip on pastry making
A
blind baked pastry case means cooking the pastry case
without a filling, so as not to end up with soggy pastry.
This is achieved by:
- Rolling
the pastry (no more than 5mm thick) and lining the
flan ring/tart mould.
- Docking
the pastry, lightly piercing the base with a fork,
this will stop any air bubbles from forming resulting
in an uneven base.
- Cutting
a sheet of greaseproof paper in a circle 4cm larger
than the flan ring/tart mould (to allow for the sides)
- this is called a cartouche.
- Place
the cartouche in the pastry case and fill with baking
beans - these can be of the commercial re-usable synthetic
type or any type of lentil or similar. It is obviously
best to use something that you can keep afterwards
and re-use. Rice can also be used but burns and must
be discarded after a single use.
- Allow
to rest for at least an hour in the chiller before
placing in the pre-heated oven (180ºC) and baking
for 20 minutes.
- Remove
from oven, remove the baking beans and cartouche and
bake for another 5 - 10 minutes.
- Brush
with a little egg beaten with some milk and place
back in the oven for 5 minutes. This will act as a
sealant and prevent the pastry absorbing any moisture
from the filling used.
- Remove
from the oven and allow to cool before using.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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