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How to use the micro-perforated ring (a complete guide and recipe)

micro-perforated ring

Modern pastry is now oriented towards clean lines and elegant, minimal and geometric decorations. For a precise and beautiful presentation, you need plenty of experience and above all the right equipment.

Among the various modern recipes, there are new tarts with perfect looking pastry shells: straight and regular edges filled with soft creams or layers of mousse and bavarois. The micro-perforated rings are necessary for a homogenous baking because they allow the shortcrust pastry to adhere perfectly and not to break during cooking so that the shells mantain an even and clean form.

To make the best use of micro-perforated rings you have to follow a few simple steps that will help you bake perfect pastry shells.

PICKING THE RIGHT SHORTCRUST PASTRY

To make the most of the micro-perforated rings, the first thing to do is picking the right type of shortcrust pastry. We recommend preparing a dough without the addition of baking powder, which could alter the shape during cooking, but with a percentage of dried fruit (almonds, hazelnuts, pistachios, etc.)

Gianluca Fusto’s shortcrust pastry recipe is ideal for our purpose:

micro-perforated ring
  • 150g butter
  • 135g powdered sugar
  • 45g almond flour
  • 1 egg – big
  • 360g weak flour
  • a pinch of salt

PREPARATION TIME

I tempi di preparazione sono molto importanti per un perfetto risultato.
La pasta frolla va preparata qualche ora in anticipo, meglio se il giorno prima.
Una volta raffreddata deve essere stesa ad un’altezza regolare di circa 0.5 cm e coppata: prima il fondo (utilizzando lo stesso anello microforato come cutter) e poi il bordo.

Right after you can assemble the tart shell inside the micro-perforated ring, having previously buttered the edges with a little bit of softened butter. You can either place the ring on a  micro-perforated baking tray or on a traditional baking tray covered with a silicone baking mat. Line first the base and then the edges, pressing gently to seal them. Trim the excess dough with a knife. Allow the tart shell to rest in the refrigerator  for a few hours or alternatively in the freezer for 30 minutes.

COOKING

Heat the oven to 180° C and bake the tart in the micro-perforated ring for about 20/25 minutes or until golden.

Una volta cotta la frolla lasciarla raffreddare ed estrarla dallo stampo (durante la cottura la frolla si sarà leggermente ritirata dai bordi e si staccherà perfettamente dallo stampo microforato.
Farcire la torta a piacere con creme, bavaresi , cioccolato o frutta fresca.

EQUIPMENT

tart ring

Micro-perforated frames for tart

Rotondi, rettangolari e quadrati di misure diverse e differenti altezze
19,00€ – 38,00€

acquista



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