How to make doughs
Make sure all your ingredients and utensils are really cold, because this helps to make a really light, crisp pastry. Once the liquid has been added, handle the dough as lightly and as little as possible, or it will be difficult to handle and will become heavy when baked. If possible, chill the dough after shaping to prevent shrinkage during rooking.
Puff pastry
Before baking, dampen the baking sheet with a water spray or rinse under the faucet; the water will turn to steam, which will help the pastry rise. When glazing puff pastry, be careful to avoid
brushing over the cut edges because this can ruin the rise.
Choux pastry
It’s important to beat the mixture thoroughly after adding the eggs to incorporate as much air as possible for a really light pastry. You can use a handheld electric mixer for this. Choux pastry freezes well raw, so choux pastry balls can be piped onto a baking sheet and frozen. Thaw completely before baking as in the recipe.
Filo dough
To prevent sheets of filo dough from drying out while you work, cover them with a sheet of plastic wrap, then with a lightly dampened dish towel. Do not let the damp dish towel come in contact with the dough because this will cause it to stick. If possible, fillings for filo dough should be cooled before use, because warm mixtures may cause the dough to soften and make it difficult to
shape.
How to line a tart pan or pie plate
1 Place the tart pan or pie plate on a baking sheet. Roll out the dough to a circle about 2 inches/5 cm larger than the pan.
2 Carefully roll the dough over the rolling pin and lift over the pan, then unroll it evenly without stretching.
3 Carefully ease the dough into the sides of the pan, using your fingertips to press right into the edges to fit the shape closely without an air gap.
4 Roll a rolling pin over the top of the pan to trim off the surplus dough. Alternatively, if using a plain-edged tart pan or pie plate, trim with a knife, then pinch the edges with your fingers for a fluted edge.
Baking blind
This is a method of partially baking dough fortarts before adding the filling to guarantee a crisp, evenly-cooked pie dough that doesn’t rise up underneath.
1 Roll out the dough, use to line the tart pan, and trim the top edge by rolling a rolling pin over the top. Prick the bottom all over with a fork.
2 Cut a piece of parchment paper or wax paper about 2 3/4 inches/7 cm larger than the pan and place it inside the pie shell.
3 Half-fill the paper with dried beans or ceramic pie weights to weigh the dough down as it cooks.
4 Bake the pie shell as in the recipe, usually for about 10 minutes, then remove the paper and beans, and bake for an additional 5 minutes to dry out before adding the filling.
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