The Basics: French Rolling Pin

Cooking & Baking Essentials 

The Profile

French Rolling Pin

A French rolling pin is a crucial tool for many bakeshop specialties. In order to prepare puff pastry, Danish Pastry Dough or laminated dough, it aides in flattening the butter into a thin, even block so it may then be rolled between the dough. A series of folding & rolling techniques create the rich layers that make yeast-risen Buttermilk Croissants & Pain Au Chocolat or Fresh Blueberry Pinwheel Danish & Fresh Lemon-Cream Cheese Danish possible. A French rolling pin also may be used to create an array of summer fruit tarts & classic pies that feature Pâte Brisée, Pâte Sucree & traditional pie crust. These doughs utilize the essential tool by allowing it to be rolled thin, to the proper shape & the correct size. When fit into tart pans & pastry rings, it helps to eliminate excess dough around the edges for a crisp, clean fit. French rolling pins are often crafted from maple, beech or boxwood. These tight-grained hardwoods contribute to their weight in hand & longevity in the kitchen. Always, hand wash these valuable tools to prevent warping & ensure that they last.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Use A French Rolling Pin

A wooden French-style pastry pin makes rolling certain doughs more manageable & gives you the accuracy desired for quality craftsmanship due to it’s design as it lacks handles. The tapered ends are useful in offering quick moves to cold, butter doughs. Once a general shape has been started, the ends can be used to press dough edges into an even thickness quickly.

The Technique

  In order to craft beautiful pies & tarts, roll Pâte Brisée & other doughs into a circle on a lightly floured surface. Use the tapered ends to create an even thickness so it bakes consistently. Next, place the pastry over a lightly greased ring or tart pan, then fit it into the bottom & sides. Press the dough so there is a snug even fit. Flare the excess dough outwards from the top of the ring or tart pan, then roll the French pastry pin over the mold. Remove the extra portion & save for another use.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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