PastryPastry

One of the most One of the most versatile and useful versatile and useful components in the components in the Catering KitchenCatering Kitchen

Use it for sweet, for savoury, for a casing, a base, a lid, a layer. These Use it for sweet, for savoury, for a casing, a base, a lid, a layer. These are just some of the many examples of how pastry can be usedare just some of the many examples of how pastry can be used

You need to be able to:You need to be able to:• Name different types of pastry

• Explain the different pastry-making methods

• Explain the functions of the ingredients of each pastry

• Know the basic ratio and ingredients for standard pastry recipes

• Identify the faults in pastry making and suggest remedies to the problem

• Successfully make recipes using different pastry-making methods

• Suggest suitable pastry to use for different dishes and occasions

• Name different dishes that use each type of pastry.

• Know what good quality is for each type of pastry

DIFFERENT TYPES OF PASTRY:DIFFERENT TYPES OF PASTRY:

•SHORTCRUST / SWEET SHORT CRUST•FLAKY / PUFF / ROUGH PUFF•CHOUX•FILO

Others include:•SUET•HOT WATER CRUST

SHORTCRUSTSHORTCRUSTBasic Recipe uses the proportion - ½ fat to flour e.g.:

o 200g Flouro 100g Fato 2 tbsp Watero Pinch salt

Characteristics - •Crumbly, Light, Crisp / Short•Rub fat into flour to look like breadcrumbs and mix in waterUsesSweet OR Savoury - Pies Pasties, Tartlets etc

Sweet Pastry – Pate SucreSweet Pastry – Pate SucreBasic Recipe uses the more fat than short crust and uses egg to bind, sugar to sweeten and enrich.

Characteristics - •Crumbly, Light, Crisp, Sweet / Short•Rub fat into flour to look like breadcrumbs and mix in liquid•Can be difficult to handle•Can be rolled or moulded to shapeUsesSweet dishes - Pies, Tartlets etc

FLAKYFLAKYBasic Recipe, proportion is ¾ fat to flour.

o 200g flouro 150g fato 100ml water

•Rub ¼ fat into flour, Mix together with liquids, Roll and fold adding ¼ fat each time, creating the layersCharacteristics •Layers of crisp flakes•Steam is a raising agentsUsesFruit flans, tartlets

Puff Pastry Puff Pastry Similar to Flaky except the layers are less uniformed

CharacteristicsRich, buttery dough that bakes into hundreds of light crispy layers

Fat is Rolled-in to the doughlike danish and croissant dough but no yeast content

Steam serve as the leavening agent; can rise to eight times to its original thickness when baked

Butter is the preferred fat for rolling in and is rolled in as one big lump, then the layers are formed by folding. Similar to making Flaky Pastry

Rough Puff is a basic type of Puff Pastry, that is quicker and easier to make.

Uses – as for Flaky

FILOFILO

• Paper thin, very crispy.• often store brought• Used to make strudels and small

pastries• Can be cut, folded or scrunched into

shape.• Each layer is brushed with fat before

folding / shaping.• Dries out very quickly, so it should be

kept covered with a damp cloth whilst working with it.

CHOUXCHOUX PASTRY PASTRYBasic Recipe – this pastry is ‘cooked’ in a pan before it is

baked. 1/3 fat to flouro 75g Flouro 25g Fato 2 Eggso 125ml Watero Heat water and melt fat in pan, add flour, beat in eggs

Characteristics• Light, Well risen, Crisp Texture, Hollow Inside• Usually filled and coated• Dough is piped into shape before baking

UsesÉclairs, Profiteroles, Cream buns

What is What is pastrypastry made of? made of?• Water• Flour• Fat

Other ingredients often used are:Egg – Choux and Pate SucreSugar – Pate SucreLemon Juice – Flaky / Puff PastrySalt

Functions of ingredientsFunctions of ingredients• Purpose of flour in a recipe?

o Gluten of the flour forms the structure of the pastryo Too much flour will produce a tough pastry

• Which fats are used to make pastry?o Vegetable shortening or lard, hard margarine or butter

Why?o Lard produces the most tender pastry – makes it ‘short’o Butter and margarine enriches the flavour and colour of the

pastry• Too much shortening - Fragile & crumbly pastry• Too little shortening - Tough pastry

Purpose of water in pastry?To bind the dough togetherTo create steam in Choux pastry

• Too much water - Pastry will be tough• Too little water - Pastry will be dry, crumbly, and difficult to roll

Tips for Mixing and Handling PastryTips for Mixing and Handling Pastry

(not for Choux Pastry)(not for Choux Pastry)

• Temperature of ingredientso All ingredients should be chilled = more tender pastry

and easier to handle• Over mixing the ingredients causes gluten to overdevelop

& a tough pastry• Handle the pastry as little as possible to avoid toughening

it• 6 steps in rolling pastry:

1. Gather dough into a firm ball2. Flatten dough ball with palm of hand3. Roll pastry from the center toward the edge4. Roll gently until pastry is 1/8 inch thick & 1 inch larger

than pie pan5. Flour rolling pin and roll pastry over it6. Unroll pastry over pie pan, gently easing in the sides &

bottom• Do not stretch the pastry because it will cause shrinking

during baking• Don’t forget to glaze it with egg wash to add a golden,

glossy appearance.

Ways to Use Pastry…Ways to Use Pastry…• Dessert

o Fruit Pieo Custard Pieo Tart

• Accompanimento Pastry cut into strips or

fancy shapeso To garnish salads or

soups

• Main Disho Quicheo Chicken Pot Pie

Layers of Puff Pastry

Puff Pastry Faults and their Puff Pastry Faults and their

Causes Causes Faults Possible Causes

Shrinkage during baking Dough not relax during baking

Poor lift or rising Too little or too little fat usedDough rolled out too thin or given

too many turnsOven too hot or too cold

Uneven lift or irregular shapes Improper rolling in procedureUneven distribution of fat before

rollingDough not relaxed before bakingUneven heat in oven

Fat running out during baking Too much fat usedNot even turns givenOven too cool

Key wordsKey words