Baking (pizza) stone and effects on puff pastry
My pizza stone basically "lives" in my oven and I will be baking on it tomorrow.
Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry.
As the stone will be hot already, I'm wondering:
What would be the effect of baking the palmiers on the baking stone vs. baking on a classic cookie sheet?
(Assuming correct temperature settings and use of parchment to avoid burned in sugar in both cases.)
Best Answer
I did this, and it didn't turn out so well. My oven was just north of 200 degrees celsius, I didn't want to deal with having the hot stone out of the oven, so I just tossed some sausage rolls on the stone to bake.
By the time the top puffed and browned sufficiently, the bottom was, well, pretty burned. Now, these sausages were pretty big bangers (wrapped in puff pastry), and there was more than a bit of pastry that had to cook, so you might not run into the same issue.
I also didn't experiment further or try again; I just ate my burned rolls and sulked for a while. I have a feeling that if the oven was down in the 180 - 185 range, it probably would have come out quite nicely with a little extra crispness on the bottom.
I'd test one first, just to be on the safe side. Actually it's probably worth making two extra just in case you have to adjust the temperature again. You also might want to use a bit of foil (or parchment as you said), as you'll have some butter on your stone if you don't (and possibly a brown butter taste to it).
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Quick Answer about "Baking (pizza) stone and effects on puff pastry"
If you use the stone as a regular cookie sheet (not pre-heating it) then it will still be cold by time the top of the puff pastry is cooked. If you preheat it, then you run the risk of dumping all that excess heat right into the bottom of the puff pastry and burning it before the top finishes.How do you keep puff pastry from getting soggy on the bottom?
Brush the BottomCoating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.How do you keep puff pastry from burning?
If appropriate, chill your pie before cooking \u2013 the pastry will keep its shape better that way. Keep an eye on your bake. If it looks like it is beginning to burn during baking, loosely cover with baking foil to stop the top burning.Can you bake rolls on a pizza stone?
Preheat the oven for at least 20 minutes to make sure the stone is really hot. If you do not have a pizza stone well you should definitely get one but bake the rolls on the bottom rack of your oven. If they brown too fast you can lay a sheet of foil over them after 15 minutes.How do you keep puff pastry crisp in the oven?
Putting them in paper first rather than directly inside the plastic helps them to retain their delicious crisp moisture without the sogginess that can be caused by condensation on the inside of a plastic bag.12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!
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