Grille foldable with feet

Grille foldable with feet

Really beautiful truffles are created only with a suitable truffle grid. Due to its fine pattern, this grid is perfect. But it can be used not only for noble chocolates. If you leave cakes or bread on the hot tray or even in the oven after baking, the pastry may dry out and the bottom may become hard. If you simply place it on a heat-resistant surface, moisture can collect on the bottom and soften it. A stainless steel grid is optimal for cooling a wide variety of pastries. With the grid you can create truffles with little hedgehog tips on the one hand, but also juicy cakes and crispy breads on the other! If you do not need the grid just you can also provide it space-saving, because it is foldable. An optimal kitchen helper.

Grille foldable with feet- Application

If you want to make classic truffles, first fill your hollow balls with a delicious ganache and seal them with a little couverture. You can also make a slightly firmer ganache and quickly form it into balls. These are then cooled, rolled in your hand with a little couverture, cooled again and then used again. Dip your chocolates into the slightly firmer tempered couverture using a round dipping fork and place them on the grid. This should be underlaid with baking paper, so you do not have to scrape any dripped chocolate from the work surface afterwards.

Then, using a trempier fork with three or four prongs, lightly roll the coated ball back and forth on the grid.Once you are satisfied with the spikes, the finished truffe is placed on a baking paper and then cooled. The more liquid the couverture is and the longer the praline is rolled, the smaller the spikes will be.

If the grid is used for cooling, it is provided near the oven. This way, as soon as the alarm clock rings and the cake and cupcake test is successful, you can remove the pastry, transfer it from the tray to the rack and use the tray immediately or let it cool on its own. Bread, cupcakes and puff pastries can be placed directly on top. Cakes in cake or springform pans are best left in the pan for 10 minutes. Then turn the cake out onto the rack and use a knife to remove the round cake from the pan without jagged edges. This way you can open the springform pan and remove the bottom.

The stainless steel grid is also perfect for glazing and frosting cakes and tarts. To do this, place the cooled cake or frozen cake on a grid, which you place on clean baking paper. Cakes can be lifted onto the grid using cake slices and a spatula or a cake tray. Prepare your glaze according to the recipe. For a fancy cake, for example, you can make a Mirror Glaze, let it cool a bit and pour it over the frozen cake. Cake icing drops are melted over a water bath or carefully in the microwave and poured directly over the cake, cake pops or cupcakes.

Before the glaze sets, run a spatula under the cake. This way you lift it slightly on one side and move it a bit. This ensures that the glaze does not stick to the cake. You can transfer the cake or the cake directly to a cake plate or a plate or still let it tighten a little on the grid.

The stainless steel grid is also suitable as a pan coaster and keeps hot casseroles and pots away from your table. If it is dirty after glazing cakes and pies or if some of the food has landed on the grid, it can be easily cleaned in the dishwasher. This makes baking and cooking fun!