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Tips From The Pastry Post Chef

Pidy make professional-quality pastry cases for chefs, patissiers and serious “foodies” using many different kinds of dough including:

Puff Pastry - French method: …for the very lightest vol au vent cases
Puff Pastry - Dutch/Scotch method: …gives a puff pastry structure with less rise
Blind-baked puff pastry: …used for savoury tartlet and quiche cases
All-Butter shortcrust pastry: …lightly pressed to make sweet tart and tartlet cases
Foncage pastry: …light crispy canapé pastry, made with sunflower oil
Choux pastry: …hand-mixed using flour, butter & whole eggs
Waffle pastry: …for dessert/ice cream cases
Meringue: …handmade with fresh egg white, sugar & cornflour

 

The pastry cases keep their taste and crunch and have a long shelf-life because Pidy dehydrate them after baking. This means they are rather dry when you first take them from the box. Once you add a filling, the pastry absorbs some of the moisture and quickly reverts to the texture of fresh pastry.

When delivered, they will have several months shelf-life. They should be stored at ambient temperature, out of direct sun and away from any dampness (which would cause the products to spoil).logo-pidy-490.jpg

The long shelf-life is great, but they can lose some of their new-baked freshness after a few weeks, especially the puff pastry products like the mini vol au vents. To restore that "fresh-baked" taste, put them in a pre-heated oven at about 150°C for five minutes and allow them to cool before use. This isn't necessary for those products made with foncage or shortcrust pastry, meringues or waffle pastry (and especially not the chocolate-coated ones!).  Check the Product Info pages to see which pastry is used for each product. 

If you are going to re-bake the pastry cases after they have been filled (making quiches for example) there is no need to freshen them up beforehand, as this will be taken care of when you bake them with the filling in.

Most of the cases will take a second bake, depending on the oven temperature and bake time required, but you need to do a test on the recipe you want to use. It's best not to exceed 180°C and/or 20 minutes baking. As a guide, you should have no problems baking quiches in the Blind Baked Tartlets, or lemon meringues in the All Butter Shortcrust Tartlets.

After baking, the shelf-life will be exactly the same as for a fresh-baked product and should be treated accordingly. They will freeze well, and the shortcrust and pressed pastry products (such as the quiche cases) can be micro-waved with good results.

For cold fillings, most of the pastry cases can be filled several hours before serving without going soggy, although the waffle products (eg mini cones) should only be filled within 30 minutes of serving.  In all other respects, treat these products as you would for fresh pastry.

And in case you were wondering, PIDY stands for:

Patisserie Industrielle Dehaeck Ypres

M. André Dehaeck, from Ypres, created the recipes and founded the company in 1967.

 

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