Anyone seeing a real difference using a Silpain plus Matfer perforated rings for pâte sucrée? I’m baking 80 mm shells sheeted to 2 mm at 160°C fan for 18–20 minutes, chasing straighter walls, drier bottoms, and less shrink without weights or docking — if you’ve A/B tested with standard Silpat/stainless rings, did bake time or butter melt-out change?
Silpain + Matfer perf rings gave me straighter walls and drier bottoms than Silpat/stainless, and fan time dropped about 2–3 min because they vent steam — think ‘cracking a window.’ Freeze the lined rings 15–20 min and start on a preheated steel at 175°C for 5 min before finishing at 160°C; melt-out looks worse in the first few minutes but ends cleaner than with solid gear. Are you loading on a low rack to push more heat into the base?
@lherna77 I’ve had the best luck freezing lined shells 10–15 minutes, then starting them on a 220°C preheated perforated sheet for 3 minutes before dropping to 160°C fan; straighter walls, drier bottoms, and less butter bleed than starting cold. > minutes but ends cleaner than with solid gear. Are you loading on a low rack to push more heat into I go low rack with the hot tray so the bottoms set first — what’s your chill time?