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Cuisine d'Aubéry
The food blog of FX
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https://www.cuisinedaubery.com/recipe/blind-baking/

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

A recipe by Cédric Grolet Friday September 17, 2021
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Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

FX (François-xavier)

About this recipe

Blind Baking a shortcrust (pie crust) consists in partially or completely baking the pie crust before filling it

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

Blind baking, also known as pre-baking, serves a number of purposes. First, you might want to blind bake a pie crust when the pie filling takes less time to cook than the crust itself. Secondly, you would blind bake a crust when making a cream pie or chiffon pie, because those types of pies are not baked at all.

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

I have several recipes that use this technique on the blog, such as the Raspberry Rhubarb Pie

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

3 methods

In the video, I show you no less than 3 methods:

● The first method is a quick-and-dirty method that I do NOT recommend, you will see in the video that the result is disappointing

● The second method is a good method, I use it only when I am running out of time and I don't have the time to do the 3rd method

● The 3rd method is my favorite method, it's also the best choice for professional pastry chefs like Cédric Grolet

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

Source of the recipe

A recipe from the book "Fruit: The Art of Pastry"

To purchase online, see HERE

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)


The recipe is on page 42

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

Print Recipe, with photos Print Recipe, no photos
Chef: Cédric Grolet Preparation Time: 30 Minutes Cooking Time: 15 Minutes Skill: Intermediaire Level Cuisine: French Cuisine Courses: Base, 
 4.6
Ingredients
  • For a 10.62" (or 10 5/8" or 27 cm) in diameter tart

  •   1 lbs 5 oz Sweet Shortcrust Pastry (590 grams). For the recipes, see HERE
  • To make the crust shiny
  •   ¼ Cup Egg Yolks (66 grams)
  •   1 Tablespoon Cream (18 grams)


  • For a 9.44" (or 9 29/64" or 24 cm) in diameter tart

  •   1 lbs Sweet Shortcrust Pastry (466.1 grams). For the recipes, see HERE
  • To make the crust shiny
  •   3 Tablespoons Egg Yolks (52.1 grams)
  •   1 Tablespoon Cream (14.2 grams)


  • For a 8.66" (or 8 21/32" or 22 cm) in diameter tart

  •    14 oz Sweet Shortcrust Pastry (391.7 grams). For the recipes, see HERE
  • To make the crust shiny
  •   3 Tablespoons Egg Yolks (43.8 grams)
  •   2 teaspoons Cream (11.9 grams)


  • For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

  •    ¾lbs Sweet Shortcrust Pastry (323.7 grams). For the recipes, see HERE
  • To make the crust shiny
  •   2 Tablespoons Egg Yolks (36.2 grams)
  •   2 teaspoons Cream (9.8 grams)

  • You will need...
    Tart Ring 8″
    Tart Ring 8 inch
    Silicone Baking Mat
    Perforated Baking Mat
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=Wpt3xaxK1xc

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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    All recipes for Shorcrust Pastry Sablée And Sucrée

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    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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