Pastry & Dessert Molds

While the recipe is the most important part of your pastry, there are some tricks to keep the treats as tasty as they can possibly be. When working with a buttered based crust that is supposed to thick and flaky, always keep your dough chilled. If, after working with dough for a while, it starts to warm up, pop it back in the refrigerator for 15 minutes to bring its temperature back down. Once the dough is in the mold, set it in the refrigerator one more time so the butter has one more chance to chill and solidify before being baked.
 
Dough can get you into all sorts of sticky situations. To avoid having the dough stick to pastry molds, remember to dust them with just a hint of flour before you place the dough in the mold. If you are feeing adventurous, sprinkle a bit of cocoa powder or cinnamon instead of boring old flour. It will give your dessert a unique flavor and having your customers asking for seconds.