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What’s the best way to chill pastry?

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Some bakers chill pastry in the fridge, others pop it into the freezer. What’s the best way?

There are two ways to chill pastry, in the fridge or in the freezer. Some pastry chefs say that chilling the pastry in the freezer actually freezes the gluten and the pastry can shrink when you bake it. Home bakers needn’t worry – just make sure that you bring the pastry up over the edge of the baking dish to allow for shrinkage. If you need to, you can trim it with a small sharp knife or scissors when it is cooked.

Before you chill or freeze pastry, flatten it into a disc shape so that it is ready to roll.

How to chill pastry in the fridge
Wrap pastry in cling film or tin foil and leave it in the fridge for at least 20 minutes, though you can leave it overnight. Remove the pastry and leave it to soften for about 15 minutes before you roll it out. If it is still too stiff, give it a few gentle bashes with a rolling pin to soften it.

How to chill pastry in the fridge
You can also leave pastry to rest in the freezer for 15-20 minutes. Wrap it tightly in a double layer of cling film first. Remove the pastry and leave it to soften for 30 minutes before working with it.

How to freeze pastry
Wrap the pastry tightly in a double layer of cling film and pop it into a freezer bag or airtight container. Thaw overnight in the fridge. Pastry can be frozen for up to 3 months without deterioration. Always use the freshest butter and eggs (if using) when making the pastry if you are going to freeze it.

 

 

Photograph copyright foodpixies.com

 

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