The art of french pastry phần 309

ILLUSTRATION), and remember to dock the dough thoroughly ROLLING OUT DOUGH AND LINING RINGS OR TART PANS When students at the French Pastry School begin learning about crusts, initially they have a hard time rolling out dough This is mostly because they think that rolling out pie dough is about strength, when it actually requires smooth, even gentle action PREPARING THE DOUGH • If you are going to roll out your dough on a cutting board, place the cutting board in the refrigerator for about 30 minutes Do not use a cutting board if it is at all warped • Butter your pans or rings very lightly and evenly with softened butter DO NOT USE OIL OR PAN SPRAY Use just enough butter to prevent the dough from sticking to the ring; if you use too much, the dough will slide down the ring when you bake it If you can see the butter, you have used too much If using a ring (as opposed to a tart pan with a removable bottom), place it on a sheet pan lined with parchment paper or a silpat Set it aside while you roll out the dough • Pull out only enough dough needed for 1 tart shell • Place a piece of parchment paper or a silpat on the refrigerated cutting board or on your work surface if using a countertop or table, and dust it evenly but lightly with flour It’s easier to deal with the dough if it sticks to parchment paper or a silpat than if it sticks to your ... Use just enough butter to prevent the dough from sticking to the ring; if you use too much, the dough will slide down the ring when you bake it If you can see the butter, you have used too much... cutting board, place the cutting board in the refrigerator for about 30 minutes Do not use a cutting board if it is at all warped • Butter your pans or rings very lightly and evenly with softened butter... ring (as opposed to a tart pan with a removable bottom), place it on a sheet pan lined with parchment paper or a silpat Set it aside while you roll out the dough • Pull out only enough dough needed for 1 tart shell