The art of french pastry phần 309
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ILLUSTRATION),and
remembertodockthe
doughthoroughly.
ROLLINGOUT
DOUGHANDLINING
RINGSORTARTPANS
Whenstudentsatthe
FrenchPastrySchoolbegin
learningaboutcrusts,
initiallytheyhaveahard
timerollingoutdough.
Thisismostlybecausethey
thinkthatrollingoutpie
doughisaboutstrength,
whenitactuallyrequires
smooth,evengentleaction.
PREPARINGTHE
DOUGH
•Ifyouaregoingtoroll
outyourdoughona
cuttingboard,placethe
cuttingboardinthe
refrigeratorforabout30
minutes.Donotusea
cuttingboardifitisatall
warped.
•Butteryourpansorrings
verylightlyandevenly
withsoftenedbutter.DO
NOTUSEOILORPAN
SPRAY.Usejustenough
buttertopreventthe
doughfromstickingto
thering;ifyouusetoo
much,thedoughwill
slidedowntheringwhen
youbakeit.Ifyoucan
seethebutter,youhave
usedtoomuch.Ifusinga
ring(asopposedtoatart
panwitharemovable
bottom),placeitona
sheetpanlinedwith
parchmentpaperora
silpat.Setitasidewhile
yourolloutthedough.
•Pulloutonlyenough
doughneededfor1tart
shell.
•Placeapieceof
parchmentpaperora
silpatontherefrigerated
cuttingboardoronyour
worksurfaceifusinga
countertoportable,and
dustitevenlybutlightly
withflour.It’seasierto
dealwiththedoughifit
stickstoparchment
paperorasilpatthanif
itstickstoyour
