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Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
2021-09-17
- This Recipe
- Chef: Cédric Grolet
- Cuisine: French Cuisine
- Course: Base
- Difficulty: Intermediate
- Category: Base, Technique
- Preparation Time: 30 Minutes
- Cooking Time: 15 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Friday September 17, 2021
- Comments : No Comment
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Languages :
English | 
Français
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La version Française se trouve ICI |
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained) Don't forget to share your photos once you tried this recipe! HERE |
Video
| Check out my YouTube Channel : HERE https://www.youtube.com/watch?v=Wpt3xaxK1xc |
About this recipe |
Blind Baking a shortcrust (pie crust) consists in partially or completely baking the pie crust before filling it
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.
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
● 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
Source of the recipe |
 | The recipe is on page 42 |
Ingredients
 | For a 10.62" (or 10 5/8" or 27 cm) in diameter tart1 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 tart1 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 tart14 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 tart¾lbs 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...
Steps
| Here's the recipe video: Check out my YouTube Channel : HERE https://www.youtube.com/watch?v=Wpt3xaxK1xc |
Result |
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All recipes of Shorcrust Pastry Sablée And Sucrée   All the Recipes of Shorcrust Pastry Sablée And Sucrée are HERE |
The result and the pix
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1 lbs 5 oz Sweet Shortcrust Pastry (590 g)
¼ Cup Egg Yolks (66 g)
1 Tablespoon Cream (18 g)
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