Cooling grid 36 x 26 cm
Use the fine lattice pattern to create fine chocolates with a truffle look. Fresh cakes and breads are best left to cool on a cooling rack. Cool air reaches the base through the bars, the baked goods cool down more quickly and moisture cannot collect on them. This is how you create truffles with little hedgehog tips, moist cakes and crispy breads!
Product features
| Size | 36 x 26 cm |
|---|---|
| Quantity | 1 piece |
| Suitable for | Truffles, pies, cakes, pans |
| Material | Metal |
| Care instructions | Dishwasher safe |
Cooling grid 36 x 26 cm
Really beautiful truffles can only be made with a suitable truffle grid. Thanks to its fine pattern, this grid is perfect. But it can be used for more than just fine chocolates. If cakes or bread are left on the hot tray or even in the oven after baking, the pastries may dry out and the base may become hard. If you simply place it on a heat-resistant surface, moisture can collect on the base and soften it. A stainless steel rack is ideal for cooling a wide variety of baked goods.
Stainless steel grilles - 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 shape it into balls. These are then cooled, rolled in your hand with a little couverture, cooled again and then used again. Using a round dipping fork, dip your pralines into the slightly firmer tempered couverture and place them on the rack. This should be lined with baking paper so that you don't have to scrape any dripped chocolate off the work surface afterwards.
Using a trempier fork with three or four prongs, the coated ball is then gently moved back and forth on the grid. Once you are happy with the spikes, the finished truffe is placed on 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 rack is used for cooling, it should be placed near the oven. This way, as soon as the alarm clock rings and the cake and cupcakes have passed the stick test, you can remove the baked goods, transfer them from the tray to the rack and use the tray straight away or leave it to cool on its own. Bread, cupcakes and puff pastry can be placed directly on top. Cakes in cake or springform tins are best left in the tin for 10 minutes. Then turn the cake out onto the wire rack and use a knife to remove the round cake from the tin without pricking it. You can then open the springform pan and remove the base.
The stainless steel grid is also perfect for icing and frosting cakes and tarts. To do this, place the cooled cake or frozen tart on a grid and place it on clean baking paper. Cakes can be lifted onto the rack using cake slices and a spatula or a cake tray. Prepare your icing according to the recipe. For an elegant cake, for example, you can make a mirror glaze, allow it to cool slightly and pour over the frozen cake. Cake icing drops are melted over a bain-marie or carefully melted in the microwave and poured directly over the cake, cake pops or cupcakes.
Before the icing has set, run a spatula underneath the cake. Lift it slightly on one side and move it a little. This will prevent the icing from sticking to the grid. You can transfer the cake directly to a cake plate or plate or leave it to set on the wire rack.
The stainless steel grid can also be used as a pan trivet and keeps hot casserole dishes and pots away from your table. If it gets dirty after icing cakes and tarts or if some of the food has landed on the grid, it can easily be cleaned in the dishwasher. This makes baking and cooking fun!