The Baking cores category includes all ballast supports designed to bake pie shells evenly, without swelling or deformation. A must-have in pastry laboratories and demanding workshops, these small, discreet tools ensure perfect baking of shortbread, sweet or shortcrust pastry.
Baking cores, also known as baking balls or ballast, are used to maintain the shape of pie shells during baking. Placed in the bottom of the dough in a circle or mold, the cores exert a slight pressure that prevents the dough from rising or collapsing. This ensures an even, flat and evenly baked base.
Available in ceramic, stainless steel or metal, the cores can be reused at will. They are heat-resistant, easy to handle and store. They are suitable for all types of base: tartlets, family tarts, entremets or fruit tarts. Once baking is complete, simply remove them using the baking paper inside.
Particularly useful for cooking “à blanc” (without topping), cooking cores make for greater consistency, aesthetics and ease of use. A simple but essential accessory for all preparations requiring a clean, well-controlled base.