Greasing vs Parchment Paper with Pastry Pans (Explained)

Baking pastries can be a delicate process. Using the right prep methods for your pastry pans, like greasing or lining with parchment paper, ensures your baked goods come out perfectly golden brown with a tender, flaky crust every time.

Why Proper Pan Prep Matters

Preparing your pans properly before baking is crucial for pastry success. Under-greased pans can lead to sticking and breakage when removing your baked goods. Over-greased pans can create issues like saturated bottom crusts. Using parchment paper liners provides non-stick properties but risks insulation that inhibits browning.

Finding the ideal greasing or lining method allows heat to evenly distribute for thorough, gentle cooking without creating a mess. It leads to beautiful presentations with structurally-sound pastries that hold together when served. Taking the time to prep your pans prevents frustration and disappointment after all your hard baking work.

Greasing Method

Greasing Pros

Greasing pans prior to baking is a common practice for good reason. Lightly brushing pans enables effortless release after baking. Grease allows just enough non-stick surface for easy removal but still encourages direct pan contact for optimal browning.

Common Fats for Greasing

Butter: Imparts subtle flavor while greasing. Clarified butter has higher smoke point.
Oil: Neutral flavor. Vegetable/canola oil commonly used.
Shortening: Also neutral flavor but leaves no residue.

Baking Spray: Combines oil and lecithin for easy application.

Greasing Cons

While greasing works well for many scenarios, over-greasing can cause just as many problems as under-greasing. Excess amounts lead to saturated crusts with visible oil pools, especially on pastry bottom surfaces. Crumble-prone items may fall apart after baking.Getting uniform coverage across all pan surfaces also proves tricky. Missed spots lead to sticking issues once again. Grease build up between batches impacts flavor.

Parchment Paper Method

Parchment Paper Pros

Parchment paper offers flawless non-stick ability. As an insulator, it protects delicate pastries and prevents scorching on pan surfaces. This enables easy transfer directly onto serving dishes without disturbing structural integrity.Its non-porous surface also eliminates the need to wash pans after each use. Simply dispose paper liners after baking. Parchment paper stands up to high heats and leaves no residue behind.

Parchment Paper Cons

The non-stick property of parchment paper also means minimal direct pan contact during baking. This can inhibit ideal browning, leading to pale crust appearances.Excess insulation can likewise lead to underdone interiors. Pastry bottoms in particular may lack crispness. If using parchment paper under a pie crust, the crust may soften prematurely before fillings finish baking.Parchment paper also presents a less decorative look when serving. Glass and metal bakeware provide more attractive presentations.

Greasing vs. Parchment Paper by Pastry Type

Pie Crusts

Grease: Ideal for achieving tender, flaky crusts with crisp bottoms. Allows just enough pan contact for browning without hindering release after cooling.

Parchment Paper: Can inhibit browning on bottom crusts. Best used only on top crusts to prevent over-browning peaks. Place directly on fillings or metal pie pans.

Tart Crusts

Grease: Works well for shallow tart pans. Quickly grease up fluted edges and smooth bottoms ensuring easy slice removal.

Parchment Paper: Great for delicate tart doughs prone to sticking. Can line pans or place finished crust, prick with fork, chill, and fill after baking for buttery crispness.

Palmiers

Grease: Given the high butter content, palmiers require only light greasing for non-stick ability. Achieves ideal delicate, crisp results.

Parchment Paper: Since palmiers are flat, parchment paper lining helps retain shape when transferring baked cookies directly to cooling rack.

Strudels

Grease: Brushing phyllo dough strudels enables direct contact for flaky layers. Oil helps thinly rolled dough retain structure.

Parchment Paper: Lining pans provides insulation for gentle baking but can inhibit phyllo crispness. Best for only bottom of pan.

Croissants

Grease: Butter-rich, multi-layer croissants require only light greasing to prevent sticking. Achieves signature flaky peaks.

Parchment Paper: Can prevent ideal rise and golden-brown crust. Insulation leads to pale, dense croissants. Only use liners on portion of pans.

Bear Claws

Grease: Helps bear claw pastries evenly brown and release. Allows dough to spread slightly without excessive flattening.

Parchment Paper: Can inhibit ideal rising and structure formation. Best only on a small section of the pan.

Danishes

Grease: Lightly greases pans allows airy lift while retaining shape. Achieves layered texture with sweet glazes.

Parchment Paper: Inhibits rise and leads to dense, pale pastries. Best only for placement under fruit fillings to prevent oozing.

Pop Tarts

Grease: Allows thin, crisp pastry crusts ideal for sandwiching sweet fruit fillings without over softening.

Parchment Paper: Can lead to pale crusts. Use only if fillings are excessively juicy to prevent oven mess.

Palmiers

Grease: Given the high butter content, palmiers require only light greasing for non-stick ability. Achieves ideal delicate, crisp results.

Parchment Paper: Since palmiers are flat, parchment paper lining helps retain shape when transferring baked cookies directly to cooling rack.

Strudels

Grease: Brushing phyllo dough strudels enables direct contact for flaky layers. Oil helps thinly rolled dough retain structure.

Parchment Paper: Lining pans provides insulation for gentle baking but can inhibit phyllo crispness. Best for only bottom of pan.

Croissants

Grease: Butter-rich, multi-layer croissants require only light greasing to prevent sticking. Achieves signature flaky peaks.

Parchment Paper: Can prevent ideal rise and golden-brown crust. Insulation leads to pale, dense croissants. Only use liners on portion of pans.

Greasing Technique Guidelines

What to Grease

Focus greasing on areas prone to sticking:

Bottom surface
Sides
Corners

Intricate pan features like fluted tart edges

Avoid greasing unnecessary surfaces to minimize mess and residue.

How to Apply Grease

Use pastry brush, paper towel, or silicone brush to lightly brush an even thin layer across all necessary pan surfaces. Avoid globbing in pools. Spread any excess evenly.Spritz vegetable oil spray can provide easier full coverage but avoid over-application.

Greasing Tips

Chill pastry dough before placing in greased pans for easier handling.

Prevent buildup between batches by wiping any burnt grease residues with paper towel.
If dough sticks slightly, gently loosen after baking with spatula or knife before removing.
Rotate pans mid-bake to prevent hot spots and promote even browning.

Parchment Paper Usage Guidelines

When to Use Parchment Paper

Best uses for parchment paper:

Moist or sticky doughs prone to adhering even when greased like shortbread

Quick breads like scones can benefit from insulation
Juicy fruit fillings to prevent oozing and burns
Items needing structure retention like palmiers after shaping

Items too delicate to transfer like galettes

Avoid with items requiring direct pan contact like:

Pastries needing crispness like phyllo

Pastries needing ideal browning like pie crust
Pastries needing air circulation to rise like croissants

How to Use Parchment Paper

Place sheet over entire surface for complete non-stick capabilities
For partial coverage, crease paper to fit bottom surface to prevent insulation
Cut slits or holes in paper for items needing ventilation

For items using only for easy transfer, bake directly on pan then slide parchment underneath after cooling slightly but before removing

Parchment Paper Tips

Avoid cheap parchment paper as it browns and deteriorates faster

Trim paper lining flush with pan edges to prevent interference
Secure paper to pans with dabs of butter or oil if shifting
Never reuse paper after baking due to sanitation and integrity reasons

Common Baking Issues and Solutions

Still running into problems even after proper pan prep? Here are some common mishaps and how to resolve them:

Sticking

Allow pastries to cool completely before attempting removal

Gently loosen around edges with spatula or knife
Use more grease or parchment paper next time

Misshapen Pastries

Rotate pans midway through baking to prevent hot spots
Let doughs properly chill before placing in pans
Work quickly during shaping to retain chill

Use parchment paper lining for better structure retention

Pale Crusts

Avoid excessive insulation from pan linings

Bake at slightly higher temperature
Tent with foil at end to prevent over-browning peaks

Soggy Bottoms

Elevate baked goods with rack inside pans
Use metals pans instead of glass or ceramic
Reduce parchment paper lining

Overly-Browned Edges

Apply foil strips to prevent harsh sides
Rotate pans mid-bake

Watch oven hot spots and rotate accordingly

Burnt Residues

Clean pans after each use

Avoid grease build-up with parchment paper linings
Adjust oven racks to prevent too close proximity

Greasing and Parchment Paper FAQs

Still have questions about the ideal pastry pan prep method for your needs? Here are answers to some frequently asked questions:

Is greasing or parchment paper better for pastry crusts?

Greasing is ideal for achieving tender, flaky pastry crusts with crisp bottoms. The minimal pan contact enables browning without hindering release.

Parchment paper risks insulation leading to pale crusts or soggy bottoms. However, parchment paper can help retain shape if using pastry doughs that are crumbly or delicate.

Should I use parchment paper or grease for bear claws?

Light greasing works best for bear claw pastries, allowing the dough to spread slightly while baking without excessive flattening from insulation. Parchment paper can inhibit ideal rising and structure formation. If desired, use parchment paper only on a small section of the pan.

What happens if I use too much grease on my tart pans?

Over-greasing tart pans leads to saturated crusts and visible oil pooling, especially along outer edges and bottoms. This impacts flavor and presentation. Excess grease also increases risks of pastries falling apart when removing slices. For best results, lightly brush tart pans focusing grease only on sides, fluted edges, and along the bottom.

Should I use parchment paper or grease croissants?

Butter-rich croissants require only light greasing to prevent sticking while achieving signature flaky peaks and golden crusts. Parchment paper lining can prevent ideal rise leading to pale, dense croissants. For best results, only use parchment paper liners on a small portion of the pans.

How can I prevent a soggy pie crust bottom?

To prevent soggy bottom pie crusts, avoid excessive parchment paper lining which insulates the crust from the metal pan surface. This inhibits browning and moisture evaporation. If using glass or ceramic pans, place a baking sheet, pizza stone, or metal pie pan underneath to promote crispness. Brush bottom and sides with egg wash prior to baking as well.

What causes a pale pastry crust?

Pale pastry crusts most often result from too much insulation during the baking process. Lining entire pans with parchment paper minimizes direct contact heat transfer. This inhibits ideal browning reactions. Excess parchment paper also reflects heat away leading to a pale crust. For best color, use light greasing or minimal parchment paper coverage only on sections prone to sticking.

I hope this comprehensive guide gives you confidence in preparing your pastry pans properly before baking! Proper greasing techniques or parchment paper usage can make all the difference between pastry success and disappointment. Let me know if you have any other questions!