Basic PastryBasic Pastry

Rinalyn Gamboa

PastryPastry

comes from the word “paste” – a comes from the word “paste” – a mixture of flour, liquid and fatmixture of flour, liquid and fat

In bakeshop, it refers both to various In bakeshop, it refers both to various pastes and dough pastes and dough

Ex: puff pastry (Ex: puff pastry (ppââte feuilletéete feuilletée) & ) & éclair paste (éclair paste (ppâte à chouxâte à choux))

PPââte Briséete Brisée

Pronounced as “pot bree zay” – Pronounced as “pot bree zay” – broken doughbroken dough

Mixed the same way as pie dough or Mixed the same way as pie dough or creaming methodcreaming method

Used for large tartsUsed for large tarts

ProcedureProcedure1.1. Sift flour, salt and sugarSift flour, salt and sugar

2.2. Cut butter in small cubes. Rub into flour Cut butter in small cubes. Rub into flour until it look like fine breadcrumbs. Make a until it look like fine breadcrumbs. Make a well at the centrewell at the centre

3.3. Mix egg, water and other liquid ingredients. Mix egg, water and other liquid ingredients. Pour in flour. Mix to form soft doughPour in flour. Mix to form soft dough

4.4. Knead gently until smooth and well blendedKnead gently until smooth and well blended

5.5. Wrap in plastic film and chill for at least 30 Wrap in plastic film and chill for at least 30 minutes before use minutes before use

Procedure (creaming method)Procedure (creaming method)

1.1. Cream together butter, sugar and Cream together butter, sugar and vanilla until the mixture is smooth and vanilla until the mixture is smooth and palepale

2.2. Add egg one at a time, beating well Add egg one at a time, beating well after each additionafter each addition

3.3. Add the flour. With a plastic scraper, Add the flour. With a plastic scraper, carefully blend into a soft doughcarefully blend into a soft dough

4.4. Wrap in plastic film and flatten out. Wrap in plastic film and flatten out. Chill until firm before useChill until firm before use

Puff Pastry Puff Pastry

Rich, buttery dough that bakes into Rich, buttery dough that bakes into hundreds of light crispy layershundreds of light crispy layers

Rolled-in dough like danish and Rolled-in dough like danish and croissant dough but no yeast contentcroissant dough but no yeast content

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

Butter is the preferred fat for rolling inButter is the preferred fat for rolling in

Procedure for making Puff Procedure for making Puff Pastry DoughPastry Dough

1. Make a well in the mound of 1. Make a well in the mound of flour and add the liquidflour and add the liquid

2. Work the ingredients into a 2. Work the ingredients into a doughdough

3. Knead the dough until smooth. 3. Knead the dough until smooth. Refrigerate for 30 mins. Then roll it out into Refrigerate for 30 mins. Then roll it out into

a large rectanglea large rectangle

4. To prepare the butter, first 4. To prepare the butter, first soften it by beating it with a rollingsoften it by beating it with a rolling

5. Square off the butter. Roll it into a smooth 5. Square off the butter. Roll it into a smooth rectangle two-thirds the size of the dough rectangle two-thirds the size of the dough

rectanglerectangle

6. Place the butter on the dough so it 6. Place the butter on the dough so it covers the bottom two-thirds of the covers the bottom two-thirds of the

rectanglerectangle

7. Fold down the top, unbuttered third 7. Fold down the top, unbuttered third of the dough so it covers half the of the dough so it covers half the

butterbutter

8. Fold the butter third over the center. 8. Fold the butter third over the center. The butter is now enclosed.The butter is now enclosed.

9. 9. To give the dough its first four fold, roll the To give the dough its first four fold, roll the dough into a long rectangle. Before rolling, beat dough into a long rectangle. Before rolling, beat the dough lightly as shown so that the butter is the dough lightly as shown so that the butter is

evenly distributedevenly distributed

10. Before folding, always brush 10. Before folding, always brush off excess dusting flouroff excess dusting flour

11. Fold down the top edge of the 11. Fold down the top edge of the dough to the centerdough to the center

12.Fold up the bottom edge to 12.Fold up the bottom edge to the centerthe center

13. Fold in half to achieve the 13. Fold in half to achieve the finished four foldfinished four fold

Alternative Method: Alternative Method: Enclosing the Butter in Enclosing the Butter in

Puff PastryPuff Pastry

1. Roll the dough into a blunt cross shape 1. Roll the dough into a blunt cross shape as shown, leaving the center thicker than as shown, leaving the center thicker than

the arms of the crossthe arms of the cross

2. Place the square of the butter in the 2. Place the square of the butter in the center. Fold one of the arms of dough center. Fold one of the arms of dough

over the centerover the center

3. Fold the remaining three arms of 3. Fold the remaining three arms of dough oven the centerdough oven the center

Guidelines for Make up and Guidelines for Make up and Baking of Puff Dough Baking of Puff Dough

ProductsProducts

1.1. Dough should cool and firm when it Dough should cool and firm when it is rolled and cutis rolled and cut

2.2. Cut with a straight, firm even cutsCut with a straight, firm even cuts

3.3. Avoid touching the cut edges with Avoid touching the cut edges with the finger, layers may stick the finger, layers may stick togethertogether

4.4. Place units upside down on baking Place units upside down on baking sheetssheets

5.5. Avoid letting the egg wash run Avoid letting the egg wash run down the edgesdown the edges

6. Rest made up products for 30 6. Rest made up products for 30 minutes or more in a cool place minutes or more in a cool place before bakingbefore baking

7. Trimmings may be pressed 7. Trimmings may be pressed together, keeping the layers in the together, keeping the layers in the same directionsame direction

8. Baking temperature of 4008. Baking temperature of 400° to 425 ° to 425 °F (200 ° to 220 °C) are best for most °F (200 ° to 220 °C) are best for most puff dough productspuff dough products

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

Éclair Paste (Choux Paste)Éclair Paste (Choux Paste)

Is leavened by steam and is used to make Is leavened by steam and is used to make ééclairs and cream puffsclairs and cream puffs

PPââte te à choux – “pot a shoo”à choux – “pot a shoo” Golden brown, crisp pastry with an almost Golden brown, crisp pastry with an almost

empty interiorempty interior Unique because the dough is cooked Unique because the dough is cooked

before it is bakedbefore it is baked Dough is piped into shape before bakingDough is piped into shape before baking It should be firm enough to hold its shape It should be firm enough to hold its shape

when piped from a pastry bagwhen piped from a pastry bag

Procedures:Procedures:

1.1. Bring the liquid, fat , salt, and sugar Bring the liquid, fat , salt, and sugar to a boil. to a boil.

Procedures:Procedures:22. Add the flour all at once and still until the . Add the flour all at once and still until the

paste forms a ball and pulls away from the paste forms a ball and pulls away from the sides of the pan.sides of the pan.

3. Remove the paste from the heat, let it cool to 3. Remove the paste from the heat, let it cool to 140140°F(60°C)°F(60°C)

4. Beat in the eggs a little at a time4. Beat in the eggs a little at a time

The paste is now ready to used The paste is now ready to used

Procedures:Procedures:

Procedures:Procedures:

6. Place in pastry bag and 6. Place in pastry bag and piped onto parchment piped onto parchment paper lined panpaper lined pan

7. Bake at 2207. Bake at 220°C(425°F) °C(425°F) for first 15 minutes. for first 15 minutes. Reduce to 375°F(190°C) Reduce to 375°F(190°C) to finish bakingto finish baking

Note: if they are removed Note: if they are removed too soon on oven or too soon on oven or cooled too quickly, they cooled too quickly, they may collapsemay collapse

Chocolate ÉclairsChocolate Éclairs Using a piping bag to fill Using a piping bag to fill

the éclairs with pastry the éclairs with pastry cream.cream.

Chocolate ÉclairsChocolate ÉclairsDipping the Dipping the éclairs in éclairs in

chocolate glaze.chocolate glaze.

MeringueMeringue

Egg whites whipped with sugarEgg whites whipped with sugar The texture, hard or soft, depends on The texture, hard or soft, depends on

the amount of sugar addedthe amount of sugar added Can be used to create baked Can be used to create baked

meringues and cookies or to top pies meringues and cookies or to top pies and other baked goodsand other baked goods

MeringueMeringue