The ultimate how to blind bake pastry case crust from a bake off finalist
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- čas přidán 5. 09. 2024
- Step by step guide recipe on how to easily make a perfectly blind baked shortcrust pastry case crust by Luis Troyano, Great British Bake Off finalist. Lots of tips, detailed, easy to follow and totally failsafe.
Check out my egg custard video made in this case.
Excellent tips but I am not putting plastic in the oven
There are types of clingfilm that are safe to put in the oven and will not melt as they are MADE to be put in the oven. Maybe learn how to use Google, huh?
Oven bags are made to go in oven or a slow cooker..... things MADE for cooking x
@@moose8846 you do you Moose. For me, I am avoiding the use of any plastic need how surfaces or hot food
So a pizza baking base would work ?
😂
This is the best pie crust I've seen to date. You are an artist. Thank you for sharing.
Excellent tutorial. Clear and concise.
Thank you for this great tutorial on blind baking. I’m a new home baker, where you have instructed me in many ways. So now I’m going to put your method into practice by making a lemon tart. I have made some of my own pastry in the past, but I’m trying to perfect my future baking into something better than past efforts. Many thanks. Don C
you are so clever, so many tips ! who knew cling can go in the oven !! i never had baking beans so good to know i can use rice.Will give this a go for sure
Luis Troyano...That looked really mouth watering and nice and firm. My blind baked shortcrust pastry always resembles an over-blown cracked and bubbly puff pastry with a horrible soft texture, and for some reason the taste makes me think of damp cardboard. I'm going to follow this recipe and hope for new beginnings, thanks for this video.
The best tutorial on blind baking I've seen in all my years (I'm mid 70s) of home baking. I'll try this but for now it’ll have to be my ceramic beads. The cling film in the oven I've heard of before - next flan I'll try it. So far I've used silicone paper and it’s a bugger trying to get it into the corner even after pre-scrunching.
Ta very much, I’ll check out your other videos.
I Never watched bakeoff ever, hate the guy doing the show but thanks for all your tips I did enjoy them...Respect
Thanks Luis. I've been putting off blind pastry baking for years. Thanks to your clear, concise tutorial, I'm making a custard tart for my wife's mother's Day today. Can't say I'm not nervous, as pastry cases are my nemesis. You deserve a lot more "likes". Cheers. I'll be checking out your other videos.
Good luck. Take your time and hope it turns out well.
@@Flyingluis Update: Turned out so well. Really chuffed...and surprised! My wife loved it. Thanks again, Luis. 👍
Had no idea you could use cling film in the oven! Thanks for the tutorial. I’m terrible at pastry, excited to give it another shot using your tips!
Brilliant tutorial. I learned so much. Wish you had more videos like this.
Agreed. A brilliant demonstration,. I have found that for clarity of demonstration you might like to try Stephanie Jaworski of Joyofbaking.com She gives a very clear demonstration and give weights in ounces, grams and cups. Also the temperature in Fahrenheit and Celsius. She give lots of tips and options. if you don't have exactly the ingredients for the recipe she makes suggestions and gives alternatives.
@@paulbastier3773 Thanks Paul, I’ll. heck her out 👍
Thanks for sharing your expertise! Just bought a tart pan! This is the most logical and helpful video I've seen!
Very impressive. Clear instructions. Next time I make a quiche, I’m using this method. Thanks.
First time I get perfect pie crust for my tourtières. THANK YOU!
now WHY didn't i watch this first !!! Brilliant
I am thrilled to see this on You Tube. I loved watching your creations on GBBO and can’t wait to make everything you’ve posted!
I would worry about the volatile components of the cling film making their way into the pastry and then being ingested when the tart is eaten.
Won’t be using cling film, trying to avoid the transference of micro plastics into food. Apart from that it’s a brilliant tutorial, thank you.
Such a necessity yet not many informative videos about this. Great job! Can substitute cling by foil paper and shave the excess crust earlier on too.
Thank you so much!! First time getting my tart shells with no shrinkage. I’ll be using your tips regularly 🙌
Brilliant mate, love the technique. Oh my goodness, you're a bake off contestant. I remember you well. Legend :)
So glad I decided to test your claim about cling film. The stuff I have is non-pvc clingfilm and it just melted.
This is great! Never knew about clingfilm being OK in the oven. I use dried chickpeas for weights but mung beans look way better. Looking forward to baking my next tart now.
What is among...I mean a mung"
Luis you were one of my fav bakeoff contestants! I had no idea you had a youtube channel
Thank you , for your wonderful Video.
Greetings from Germany
🙏👍😋
best vidio ive seen so far
Excellent video and I cannot wait to try your method. Thanks for such a good tutorial and just what I needed.
Top man , well done take a bow. Thank you 🔥👍🍀🙌
Congratulations! A very master class. Thanks a lot!
Brilliant demo with new information for me about blind baking will try this with cling film. can I use lentils I only have baking beans
Many Thanks
Venetia
I can confidently bake a lot of things from Scones, shortbread, cupcakes and so on, but pastry for Quiches is my worst nightmare. I can make pastry and roll it out but it's the rest of the process which is a nightmare, so i am definitely going to give this ago. Thanks. 👍
So how did it go? I can’t believe how many steps are involved
Excellent video, thanks for sharing
That was simply amazing!!! Thanks lots!!!
So helpful! I can't wait to try!
I am determined to master pastry making and your vid has been a great help
thanks
This was excellent. I just yesterday bought a tub of baking beans (so l won't be chucking them out lol) and had a go at making my own quiche. It tasted nice but the pastry round the edges was a bit of a disaster. It burnt by the time l had done the first bake with the beans in (10 mins) then the next bit without them (5mins). Maybe heat was too high. Then once l'd baked the quiche, l tried to trim the pastry but a lot of the burnt crumbs fell into the pie. Think my pastry was too thick (l just bought ready rolled and used it as was). Also the ready rolled didn't cover the whole dish so l tried to patch it with off cuts. Shambles. Your very thin pastry is much better too when it comes to the tidy-up trimming. I think a lot of us are afraid incase it all rips and tears. I haven't baked in donkey's years and am out of the way of it. Lots and lots of very helpful advice here. Thankyou so much for taking the time to do this. Very much appreciated indeed.👍
I don't use beans. I prick the base a super number of times, cook at 180 until the base is partially cooked, about 13 minutes. Remove from the oven and brush the pastry liberally with egg yoke. Back in the oven again for 10 minutes. Put your mix in and back in the oven for a length of time to suit the mix. Works for me 👍
very good video, I learnt a lot on this Thank you
Just clarify a few comments of cling film melting. You need to use a bog standard cling film. If you are using a PVC free or eco version it will melt. If you aren't sure try a piece on a baking sheet in the oven beforehand
I am going to try it now. Thanks for the warning.
Is the lidl brand the "bog standard"?
@@higherquality he is in Britain so I have no idea what BOG stands for
I've just used this method and I have a lovely pastry case ready for my Quiche Lorraine. Brilliant method. I checked my cling film and it stated not to use above 130 degrees so I used greaseproof paper and dried beans but I've still got a great result. Have shared with my friends. I forgot to do the cling film test in the oven before I started. Also, I didn't have a stone so I used another baking tray which I have was fine. Thanks once again. Xx
Brilliant thanks for the feedback. And for sharing too
I made a savoury tart yesterday I rarely ever bake with pastry, and the case shrunk back from the sides quite badly. I could have done with watching this first. I ended up patching it and it came out quite well in the end.
Leave the extra overhang on next time until the pastry is done and that will stop the shrink back
OUTSTANDING TIPS..
Love your attention to detail. A finely crafted pastry case..excellent!
Full of good hints that, brilliant.
Thanks a lot for your wonderful video.
the cheapest pizza stone is a floor tile they can bought for a couple of quid, they might look as posh as a marble tile though after a few uses
Loved this. Specially the cling film trick,who knew?! Very clear and concise. Could you do more Luis?
Pat Burke thanks very much for watching. Egg custard coming very soon in that pastry case :)
Cant wait to use this method
9:00 I love the way he smacks his lips.
I shall follow your technique slavishly and definitely put plastic in my oven
Be very careful with the clingfilm. They do not all survive baking temperatures. Mine didnt and melted over everything! Test a piece before using it.
I think I'm doing something wrong, I roll out the pastry, put it in the tin but when I add the baked beans it juat goes soggy
Great tips thank you
Great demo
Thanks 👍
The amount of people that’s going to put cling film in the oven then find it has melted I think you need to have a we rethink.
It is oven safe. If not wanting to use it you could buy some slow cooker liners which works the same, but try it, pop a bit of cling film into your oven next time it’s on... it is fine to use x
Just tried it using cling film and it did melt.. 🤷🏻♀️
@@lizapothera4371 by chance, are you in US? Our cling film isn't the same stuff.
Absolutely fantastic video and pastry case thanks Luis! 👌🏼👏🏼👍🏼🥰
All great ideas, except apparently not all cling film is oven-proof! You may want to check before baking with it.
Shoot. AND now I'm seeing the comment below! :~)
BRILLIANT! Thank you.
Bravo! Excellent technique and good tips. Well done video! Thank you.
Hi I just wanted to know how can I stop the bottom of my Pastry getting soggy when I cook a quiche.
Fab video.Thank you
If you don’t have a stone for your oven does it matter?x
So what was the point in pricking the base with the folk because using cling film surly creates an airtight seal?
Probably because the heat from the oven is coming from the bottom and it could still possibly inflate the bottom of your pastry dough
You could always try one with and one without
Good work
Awesome 👌🏻
Great video. It's sometime since I blind baked, will definitely give this a go.
One question though if making apple pie can I blind bake the pie, THEN add the apples and THEN put a lid on the pie?
I've never been able to do away with a soggy bottom and I have to be honest and say with the cost of electricity having the oven on for half an hour seems like overkill.
Buy an apple pie if you don't want to pay the electricity for your home oven
can u reuse the beans again?
yes
14 quid is cheap as chips? I suppose there are chips and chips....
...wow. Unfortunately you can’t cut off a nice fluted edge when it gets over-cooked this way. 😞 Do you have a magical method for that type of edge??
By short crust, does that mean a standard pate brisee recipe?
Erika Barrie yes that’s correct. Thanks
Rest In Peace King :(
Luis, this tutorial was fantastic. So easy to follow and informative. Cant wait for more. Could you use a tin like this for apple pie? Or is it best for tarts only? When i do double crusts the dreaded soggy bottom always gets the best of me.
Avril Cox Thanks for the feedback :) You can use a tart tin but a pie plate works better for an apple pie. You don’t need to blind bake apple pie either. Use a hot stone like I did in this video and that should fix the soggyness!
Love it
Good job
Great Tutorial, thanks for the lesson!
LOVELY BEAUTIFUL PASTRY AMAZING THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Hi. I'm in the U.S. where do I buy moon beams?
I literally never knew you can blind bake with cling film :O does it not melt?!
it did.. rip my taste
Very helpful thanks! Ps. Can I ask what brand your oven is looks ideal? Thanks
That definitely is one fancy oven
How much salt do you add to the egg yolk? Also could I put my welsh cake baking stone under the pan in the oven? Thanks for the tutorial !
Charlie Tucker just a pinch and yes your stone would be perfect
You should do more food videos.
Parfait!
Hello Luis, i’ve been baking pastry crust but it’s always shrinking, do you think it’s possible to get the same nice edge if I trim it before going to the oven? Or it’ll definitely shrink? I feel like it’s a wast to leave extra before going to the oven. Thanks a lot!
The only way to get a level pastry is to trim it afterwards. The waste is negligible
Is there a way to blind bake a pie crust that I will fill and then cover with a top crust?
You should be able to do it the same way because the reason you would want to blind bake is to prevent the bottom of your pie don’t become soggy has nothing to do with the top crust
the cling wrap i used melted to my pastry! very frustrating, would recommend using an alternative if you are not sure if your cling wrap will melt or not
Can you post exactly what cling film you were using please. I've just added a new comment about the type of cling film to use.
multix cling wrap, it says on the packet its not good for conventional ovens so i probably should of read that haha, my tart came out awesome on the second attempt, cheers for the method
@@Flyingluis I didn't find what type of cling film you use..Neither Glad or Saran wrap types available in US works.
Aluminium foil could be a good alternative.
my cling film melted ,so its back to baking paper
Do you need to blind bake when you are adding a blueberry filling that has already been cooked?
You had made a comment that you do not need to blind bake when you make apple pie
cling film? they say its oven safe. have you not heard of microplastics/ nano plastics. Its made with chemicals and crude oil I can't think of anything worse to cook with. we're trying to reduce plastic and cling film is not recyclable can you imagine that it goes to one of the incinerates in the uk, to which the have more toxic particles that 119,000 lorries each incinerates or worse be sent abroad to be dumped in the ocean or burnt, and thing you've encouraged 1000 people plus to find another use for plastic and cling film.
That’s a great video!! Thanks :)
Mines always soggy on the bottom
Hi I’m going to try this as I can never get the bottom truly baked it is always slightly undercooked. Do I 100% need the baking stone or will putting it high up in the oven be sufficient?
If you dont have a baking stone just use an upside down preheated baking tray or your grill pan. Dokt put it higher in the oven as it will burn
Luis Troyano great thank you, I will hopefully get some good results!
Pre-heat oven for an hour, is that normal? 15 minutes is what I normally give it.
I use a baking stone to get even perfect results. That takes time to get heated up properly so it conducts enough heat into the base of the pastry. All stones need a minimum of 45 mins to get heated up to be effective.
@@Flyingluis Right, thanks. If you don't have a stone, should you substitute a baking tray?
@@ktkee7161 yes absolutely, a heavy tray would deffo help
Súper.
I've tried blind baking for the 5th time and it always ends up like focking watery crumbly garbage and me having to clean up the kitchen from flour and baking beads that fell everywhere afterwards.
Pies are truly the worst thing I've ever laid my ovenmits upon
Didn't here what type of beens you used.
omg is there one without the blind baking
i like sweet hot tarts.
Too much handling of pastry, rolled out to more than necessary, why don't use pin guides to give a more even roll
Do u keep the beans to re-use for pastry. Also can u still cook the beans or once heated unusable?
Absolutely keep and re-use them for pastry work. I have a large jar of them that ive had for years and have been re-used many many times. I wouldnt use them for eating though.
☺️