Puff Pastry - Toot Hill School Pastry This is one of the ‘flaked pastries’ characterised by fat...
Transcript of Puff Pastry - Toot Hill School Pastry This is one of the ‘flaked pastries’ characterised by fat...
Puff Pastry
This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.
Regarded as the ultimate professional pastry, this type is time-consuming but worth making.
cream horns
savoury pie crusts wrapping for meat and poultry
vol-au-vents
Used for:
Flaky Pastry
Flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent
the fat content from melting out under cooking conditions.
Used for:
A Crust for savoury pies
Sausage rolls
Eccles cakes Jam puffs
Choux Pastry This is an incredibly light speciality pastry.
Eclairs
Profiteroles
Cream buns
Used for:
Choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and
gives it volume
Filo pastry must be brushed with oil or melted butter before shaping and cooking to stop it from drying
out.
Filo Pastry Made in very thin sheets and used as a casing for
numerous delicate savoury and sweet dishes
Samosas Baklava
Used for:
Strudel
Spring rolls
It is based on a "half-fat-to-flour" ratio
Short crust Pastry
The most versatile and easily made pastry.
Can be used for savoury or sweet dishes (with the addition of sugar).
Tarts
Pies
Flans
Used for:
It is based on a "half-fat-to-flour" ratio.
Biscuits Pasties