Lining a tart dish

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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Use buttered molds, either pastry circles (without a base, used by professionals) or molds with bases. Metal molds give a crustier shell than porcelain or ceramic molds.

© 2017 All rights reserved. Published by Flammarion.