User:Fabrice David2/The perforated pastry ring
The “Cercle perforé” (perforated ring), is a type of mould for tart dough made from steel. It was invented in 2007 by Fabrice David Executive Pastry Chef at l'Ecole Valrhona Tokyo[1] with the collaboration of “Chiyoda Kinzoku Kougyou[2]” (千代田金属工) in Japan. The invention was soon copied all around the world, and today it is made from steel, plastic, metal and other materials as well. It is considered as one of the important tool to create a beautiful tart dough.
The “Cercle Perforé” consists of a tart mould with small holes on its surface. The holes allow the humidity to get out from the tart dough and it creates a beautiful homogeneous finish. It also produces a crispy dough with homogenous color, prevents the dough from swelling and air bubbles.
Comparison with the normal tart mould or ring:
When using a normal tart mould without any holes on its surface, the dough must be shaped by using hands. This requires working with extra flour and the thickness will become uneven, therefore it will take more time to bake.
However, with the “Cercle perforé”, it not only reduces the time to shape the dough but it also reduces the baking time because the oven’s heat can directly go through the holes for the dough to dry quickly. It will give a beautiful golden finish to the dough. Also, the mould can easily be taken out because it prevents the mould to stick to the tart dough.
Usage variation of the perforated ring:
Unlike the traditional way of making tart dough, the dough is cut in a rectangular shape adjusted to the circle height and fit inside the mould, dough in a round shape is added later one.
