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Advice on the best type of Pastry rings to bake

Hi All

I’ve been looking for some pastry rings to make individual tarts / patisserie. I’ve been told the ‘le buyer’ ones are quite good and used by professionals. However there seem to have been issues with the packaging with comments on Amazon saying they were mishaped etc. Can anyone recommend some pastry rings?

Hi Mathis

I’ve never used the le buyer rings so I can’t comment on quality. I bought several on Amazon which are good as any. My favourites are the perforated ones. I bought some in John Lewis a few years ago. Nesbit is another good place to look and also Sous Chef and Lakeland. Oh! I think Parvoni do them too.

Tip on using: make sure your pastry is super chilled and thin to avoid butter leakage. Hope this helps. ?

Hey.. thank you so much! Yes I’ve heard the perforated ones are good which is what I was looking for. As I was after buying quite a few and in a few different shapes I didnt want to waste my money on something rubbish! 🙂

All you can do is take a limited risk by buying a few. I bought six small tart sizes, one six inch and one eight inch. To begin with I hated them! I was using pastry which was too thick and not sufficiently chilled which made the butter bleed. Now I’ve got the hang of them I find them invaluable. I still use my old ones with better success. The perforated rings have given me a better understanding of pastry consistency. I recommend getting a couple of good ones, then if you like, buy more. ?

Great! Will have a look to see what I can find! Thank you for your response! 🙂

You’re welcome??