{"id":77438,"date":"2019-11-27T18:38:03","date_gmt":"2019-11-27T17:38:03","guid":{"rendered":"https:\/\/www.italiancookingstore.it\/how-to-use-the-micro-perforated-ring-a-complete-guide-and-recipe\/"},"modified":"2020-03-02T01:21:59","modified_gmt":"2020-03-02T00:21:59","slug":"how-to-use-the-micro-perforated-ring-a-complete-guide-and-recipe","status":"publish","type":"post","link":"https:\/\/www.italiancookingstore.it\/en\/how-to-use-the-micro-perforated-ring-a-complete-guide-and-recipe\/","title":{"rendered":"How to use the micro-perforated ring (a complete guide with recipe)"},"content":{"rendered":"\n

Modern pastry is oriented towards clean lines and minimal and geometric decorations. For a precise and elegant presentation, you need plenty of experience and above all the right equipment.<\/h2>\n\n\n\n

Among the various modern recipes, there are tarts with perfect looking pastry shells: straight and regular edges filled with soft creams or layers of mousse and bavarois. The micro-perforated ring is necessary to ensure even heat distribution for exceptional baking results. Besides, it allows the sweet shortcrust pastry to adhere perfectly and prevent breaks during cooking.<\/p>\n\n\n\n\n\n\n\n

To bake perfect pastry shell with our micro-perforated ring you just have to follow some simple steps.<\/p>\n\n\n\n

PICK THE RIGHT SWEET SHORTCRUST PASTRY\n<\/strong><\/h3>\n\n\n\n

For exceptional baking, pick the right type of sweet shortcrust pastry. We recommend using a dough without the addition of baking powder, which could cause shape changes during cooking, but with a percentage of dried fruit (almonds, hazelnuts, pistachios, etcetera.) <\/p>\n\n\n\n

Gianluca Fusto’s sweet shortcrust pastry recipe is ideal for our purpose:<\/p>\n\n\n\n

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