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Transcript of intro pastry
References: The Prentice Hall Essentials Dictionary of Culinary Arts Copyright 2008 by Pearson Education Author: Steven Labensky, Gaye G. Igram, Sarah R. Labensky
INTRODUCTION OF PASTRY AND CONFECTIONARY
Bakery products have become very popular throughout the country. Breads and biscuits are the most common products but other items like cakes, pastries, cream-rolls, cookies etc. are also not lagging far behind. A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but firm enough to support the weight of the filling. The dough must be well mixed but care must be taken not to over mix the pastry. This results in long gluten strands and toughens the pastry. Thus, the manufacture of good pastry is something of a fine art. In addition, pastry and confectionary has their own meaning which separated them as different items. Pastry known as dough which made with flour and shortening and it is used for the crust of pies, tarts and other items. In some other meaning, it is also best defined as a term used broadly and precisely for all fancy baked goods including cakes, sweet rolls and cookies. For some, making pastry is deemed too time-consuming, and by others, too complicated and strenuous. However, this doesn't have to be the case. Only a few ingredients are needed to make all types of pastry and once the techniques and secrets to good pastry making have been learnt, you could be churning out tasty pies, quiches and tarts several days a week. Confectionary is a general category of candies, sweets and other food products based on sugar. In other words, confectionary also known as the art, techniques and processes for producing them as well as the place where they are produced or sold. Confections are low in nutritional value but rich in calories. Specially formulated chocolate has been manufactured in the past for military use as a high density food energy source.
THE HISTORY OF PASTRY Pastry is dough made of flour, water and fat. There are a number of different types of pastry. For the most part, they rely on the same basic ingredients with small variations in them, as well as variations in the method required to make them. Pastry is notoriously pernickety and usually requires exact measurements and precise handing in order to turn out well. In the cases of the most difficult to work with pastries, commercial products are available that are nearly as good as homemade.
TYPES OF PASTRY PRODUCE AND HISTORY TYPES OF CHOUX PASTRY PRODUCT1. Popelini Choux Pastry
Catherine de Medicis Italian pastry chef is credited in inventing the choux pastry in the 16th century. However, it was not popular until Carme published a recipe in his Ptissier Royal book in 1815. Choux pastry can be found in either sweet or savoury applications: clairs, profiterole, gourgres.
2. Durand Paris-Brest
The Paris-Brest is a ring of choux pastry filled with egg cream and meringue. This wheelshaped dessert is named after a bicycle race from Paris to the port of Brest and back. Durands maison was on the cyclists route, and in 1910, a delicate pastry wheel was born.
3. Frascati Religieuse
Created in the mid-19th century, the religieuse comprises of two round choux pastry cases one large at the bottom and one smaller one on top with a delicate buttercream or Chantilly cream topping reminiscent of a nuns wimple.
4. Chiboust Saint Honor
Various sizes of caramelized choux pastry buns, triangulated on top of one another, are piped with a crown of delicate pastry cream known as crme Chiboust beaten egg whites lightened by whipped cream. This dessert was called Saint Honor in reverence to the patron saint of bakers.
PUFF PASTRY HISTORY AND PRODUCT
Taillevent Puff Pastry Guillaume Tirel (otherwise known as Taillevent), pastry chef to Charles V and VI, is credited to have refined and organized the process of making puff pastry. Although puff pastry has existed in Europe since the Roman times, it wasnt until the Medieval Crusaders brought ideas back from the sweets theyve tasted in the Middle East that puff pastry was improved upon that is, making it lighter and flakier by folding in butter for a specific number of times.