Le Cordon Bleu

Baking Blind

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
The weight of ceramic baking beans holds the pastry shell in place during cooking so that it maintains its shape. Any ordinary dried beans can be used instead.
  1. Prick the base of the pastry shell evenly all over with a fork.

  2. Line the pastry with foil or parchment and fill up to the rim with ceramic baking beans or dried beans. Bake for 10-15 minutes at 200°C, until the pastry has set and is partly cooked.