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Pastries

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After this module you will know What are pastries Different types of pastry

Short crust pastrySweet pastryLaminated pastryChoux pastry

Recipes and methods of preparation Uses of each pastry Care to be taken while preparing

pastry

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Pastry -Paste The word pastry comes from the paste,

probably where the paste of water and flour was used to coat the meat before baking.

In bakery paste and pastry do not refer to things that are ground with a liquid to form a paste

Many basic pastes such as choux paste are used for making various types of pastries

Sweet paste is used to make cookies and tarts

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Pastry -Paste

In bakery and confectionery many pastes resemble dough, but are grouped into the group of pastry

Pastes form the base of many pastries, while many are used as filling

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Pastes

It is important to understand the role played by the ingredients in each paste

Many pastes look like a dough, but are classified as a paste. The reason is, when they are freshly made they appear like a paste, but when refrigerated texture changes.

Dough refers to kneading of flour with water to develop gluten

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Short crust paste It is crisp and

brittle and not elastic.

It is usually used for making savoury products

Flour Fat Liquid Soft flour to avoid elasticity

Butter is usually used margarine can be the alternative

Cold water preferably ice water should be used to avoid melting of fat

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Steps for making Short Crust paste Step-1: Mix the butter and flour byRubbing in Method: Cut pieces of butter,

chill it so that it remains hard and then rub into the flour to get breadcrumb size particles. Sprinkle cold water, lightly mix and refrigerate the pastry

Step-2 Chill the paste in refrigerator It will be easier to roll if the paste is put in a

plastic bag and flattened out with fingers before refrigerating

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Uses of Short Crust

For making Tarts, pies and flan

Can be rolled and cut into shapes

For making savoury biscuits

Certain meat is encased in short crust prior to baking

Savoury Tart

Pie

Flan

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Sweet Paste

It is short and brittle like short crust but is sweet in taste

Usage is restricted to sweet productsFlour Fat Liquid Sweetener Soft flour to avoid elasticityIf chocolate flavour is desired replace 20% flour with cocoa powder

Butter is used preferably

Creamed with sugar before adding egg

Egg are as a liquid

Cold eggs are used

Sometime milk is added

Castor or icing sugar is recommended as they are easy to dissolve

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Method for Sweet Paste

Step-1 Cream the butter with sugar till light and fluffy

Step-2 Add eggs one by one and keep beating

Step-3 Fold in the sifted flour gently avoid over mixing or the paste will loose shortening effect

Refrigerate the paste

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Uses of sweet paste

Used for tarts, pies and flans (only sweet)

Rolled and cut into various shapes and baked as cookies

As a base for certain cakes and pastries

Sweet Tart

Sweet Pies

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Choux Paste

Choux means cabbage in French Consistency between a dough and a

batter and is used both for sweet and savoury

May or may not contain sugar Partially pre cooked can be baked, fried

or boiled , depending upon the dish When baked the steam is formed inside

which makes it hollow , it is baked at slow temperature

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Method and Ingredients Flour Fat LiquidMedium or Strong flour as the elasticity is required

Butter as it gives a better flavour

Water and egg are the primary liquids

Step-1 Place the water and fat (cut in small pieces) in a pan and heat until both boil

Step-2 Add all the flour at once stir continuously with a wooden spoon till it leaves the sides (panada)

Add eggs one at a time while stirring to a smooth paste

The paste should be smooth and should retain its shape when piped

Bake at high temp (200 to 220 C)initially then at low After baking should be light and hollow from inside

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Uses of Choux Paste

Is a versatile pastry could be used in savoury and sweet

Many uses of this paste and is cooked according to the requirement

Piping

Hollow

Gnocchi

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Choux paste eclare

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Laminate /Puff Past

Lamination means covering with thin layer In bakery it means dough layered fat in

such a manner that, layers of dough are separated by fat

It can be made with plain dough or a fermented yeast dough, the structure is built by alternate layers of fat and dough.

When baked the fat melts and create gaps between the sheets

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Method and ingredients

Flour Fat Liquid Acid FlavouringHard flour or bread flour must be used as gluten must be well formed so that it can hold the layers

Fat should be elastic and should have high melting point

Cold water should be used to avoid melting of encasing fat

Lemon juice or vinegar to have a bleaching effect and to strengthen the gluten

Only salt is added as flavour, it also give colour and taste to end product.

Step-1: Make a dough with flour. pinch of salt and water, let it rest for 20 min.Step-2 : Roll the dough .5 inch thick rectangle shape and apply softened butter, fold in book shape and let it rest in refrigerator for 5 min.Step 3: Repeat the process three time with cooling of 10 min every timeStep4: the Dough is ready for use.

Watch the videos for better understanding of processes

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