How to use flan rings?
I've done a lot of baking in tart pans with removable bottoms, but now I'm graduating to flan rings. I am trying to recreate Francois Payard's Gateau Basque and need to use a 9x2 cake ring to do it properly. I understand that the bottom of the crust cooks directly on the sheet pan underneath the ring, but do I need to put parchment paper underneath the ring? Use any non-stick cooking spray? How exactly does one remove the ring? Take a warm knife around the edge and lift the ring off? How does one pick up the tart at that point?
Any advice is much appreciated.
I use smaller ones frequently for tarts and always use parchment underneath. It is often easier to remove the ring by pushing the pastry up from the bottom and sliding the ring down, rather than lifting the ring off the top. For a larger pastry, you can rest it on something like a slightly smaller cake pan or a #10 can. You need enough clearance to remove the ring all the way. For transport, a wide spatula or the bottom of one of your tart pans.
"Flan Rings" are placed on the baking sheet first, then the dough of choice is pressed onto the sheet within the ring's limits. I recommend using parchment paper. It shouldn't be necessary to lubricate the flan ring. If it sticks a little when trying to remove it you can loosen it with the tip of a blunt knife blade. I prefer to use sheet pans without a rolled edge for these kinds of processes so that it's fairly simple to slide the finished product off of the sheet pan and onto whatever surface I need to employ.
I suspect you could also line the inside of the ring with parchment is your creating demanded that kind of handling.