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By Richard Bertinet
No matter if making an attempt the elusive ideal tart crust or the ever-vexing home made puff pastry, making from-scratch pastry is the baker's top of achievement—and arguably the main demanding of all abilities. In Pastry, popular British baker Richard Bertinet demystifies the paintings of hand-crafted pastry for aspiring bakers of all skills. utilizing crystal-clear directions, step by step images, and fail-proof weight measurements for parts, Bertinet teaches readers the best way to make the 4 types of pastry—savory, candy, puff, and choux—and stocks 50 rustic, mouthwatering recipes.
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Extra resources for Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes
Example text
Put the dough on a baking sheet, cover loosely again with the openedout resealable plastic bag, and leave to rest in the refrigerator for 20–30 minutes. Lightly flour your work surface and place the rested dough on it with a short end nearest you. Roll it again lengthwise, then turn it so that a long side is nearest you and fold as before. This time make two dimples on the top to indicate the second turn, and again rest it in the refrigerator for 20–30 minutes. Repeat this rolling, folding, and resting process until you have done six turns in all, marking the top of the dough each time with the appropriate number of dimples.
In my classes, I always suggest people get the same effect at home by using the broiler pan bottom and turning it upside down. Then all you have to do is place the baking sheet holding your pan or pans straight onto it. If you’re baking more than will fit on the broilerpan bottom, you can always put an inverted baking sheet on a separate shelf. Blind Baking There is a great deal of confusion about blind baking, and I find it helps to explain that blind baking is not part baking, it is pre-baking.
The pastry overhang on large pans can be left in place and removed with a sharp knife just before serving. If you are using small pans, trim the pastry around the edges with a knife before filling and baking, as trimming will be tricky to do once the tarts are baked. ) If the pans are fluted, you might find it easier to carefully tear away the excess with your fingers. Heating the oven It sounds obvious, but make sure you turn on your oven in plenty of time so that it is properly hot when you’re ready to bake.