Label
All
0
Clear all filters

Baking blind

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About
Baking the pastry before adding the filling prevents the base becoming soggy during cooking.
Crush a sheet of greaseproof paper lightly into a ball. Open out the paper, then lay it inside the pastry shell.
Spread a layer of baking beans or rice over the paper, then press down gently so that the beans or rice and the paper rest firmly against the sides of the flan.
Bake according to the time specified in the recipe, or until firm. Remove the beans or rice and paper.
If indicated in the recipe, rebake until the pastry looks dry and is evenly coloured.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

Advertisement
The licensor does not allow printing of this title