ARABELA G.

BOSOEN

Terms Used in Pastry Making

Biscuit : A batter made of egg whites and yolks that are whipped separately, then folded together.
Blown sugar: Pulled sugar is placed on a pump that is then used to blow air into the sugar in a process much like
glassblowing; as air is being pumped, the
sugar is sculpted into the desired shape and rotated to keep it from becoming
misshapen. Fans are used to cool the blown sugar in order to avoid cracking.
Brioche : A yeast bread enriched with eggs and butter; brioche is created in various shapes (from rings to tall
cylinders) in different regions of France, and it
may also be stuffed with various items, such as nuts, raisins, other dried fruit or
cheese.
Coulis  Fruit purée strained to a thin consistency and sweetened with sugar syrup.
Crème patisserie  Custard made from eggs, milk, sugar and cornstarch or flour and then enriched with butter and
flavored with vanilla; most often used in fruit tarts and cream puffs.
Dacquoise : Type of meringue from Dax, France that incorporates flour and nut meal (typically hazelnut and/or
almond) and is frequently used to make cakes
and pastries.
Fondant: Mixture of water, sugar and glucose that is brought to a boil, then worked into a white paste; rolled
sheets of fondant typically cover cakes and may help them stay fresh longer.
Ganache : Filling or coating made from heavy cream and sometimes butter; created in Paris around the 1850s,
this versatile, velvety ingredient can range from thin to firm and can be flavored with liqueurs, pastes, extracts or
infusions.
Macarons  Not to be confused with the American macaroon (a very sweet, rich, moist coconut concoction), this is
a sandwich cookie made with two feather-light meringues held together by ganache, buttercream or preserves.
The meringues for macarons are generally made with almonds, egg whites and sugar, and they may be
accented with a range of flavors, which are generally reflected in their pastel coloring. According to legend,
Catherine de Medici's Italian pastry chefs brought a type of macaron to France when she married Henry II in
1533; in the 17th century, members of the Dalloyau family, whose descendants run a storied restaurant/tea room
chain, served them to Louis XIV at Versailles. The sandwich-style macarons served today were invented in 1930
by Pierre Desfontaines, whose descendants founded the Ladurée patisserie in Paris, now a chain with stores all
over the world that sells 15,000 macarons a day.
Marzipan: Mixture of almond paste, sugar and corn syrup molded to make candies and ornaments or rolled into a
sheet and used to cover cakes.
Meringue:  Made by beating sugar and egg whites until they become stiff; variations can be achieved by
adjusting the proportions and the temperature
of the ingredients (to change the consistency from soft to firm) and by adding
flavorings.
Mousse : Smooth preparation made by combining aerated eggs with flavorings, fruit or chocolate, then folding in
whipped cream.
Chiffon Pie
A chiffon pie has old-fashioned charm. Its filling feels much lighter than cream or custard pies—almost foamy—
yet still satisfying. The mousse is supported by custard, meringue, or gelatin, or a combination. They’re icebox
pies that feature no-bake fillings (for the most part) that set up in the refrigerator. 

Strawberry Chiffon Pie

Crust Ingredients
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted and cooled
Filling Ingredients
1/4 cup water
1 tbsp powdered gelatin (if keeping kosher or vegetarian use kosher or vegan gelatin)
1 pint fresh strawberries, washed and hulled
5 eggs, separated
1/2 cup sugar, divided
1 tsp vanilla
1/4 tsp kosher salt
Pinch cream of tartar
Topping Ingredients
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla
Preparation:
1. Heat the oven to 350°F. In a medium bowl combine the graham cracker crumbs, sugar, and melted
butter.
2. Mix until the graham cracker crumbs are evenly coated in butter.
3. Press the crumbs firmly into a 9-inch pie pan. Bake the crust for 10-12 minutes, or until the crust is
golden brown and firm when gently pressed in the center. Cool completely to room temperature before
adding the filling.
4. Next, prepare the filling. In a small bowl combine the water and powdered gelatin. Allow to stand until
completely bloomed, about 10 minutes. Set aside.
5. Place the strawberries in the work bowl of a blender or food processor. Blend on high speed until the
strawberries are thoroughly pureed, about 1 minute. Pour the puree through a fine mesh strainer to
remove any seeds. Measure out 1 ½ cups of the puree. Reserve any additional puree for mixing into
smoothies, or pouring over ice cream.
6. In a heat proof bowl, or the work bowl of a double boiler, combine the strawberry puree, egg yolks, ¼
cup of the sugar, and the vanilla. Whisk to combine then place over a pan of simmering water. Cook the
mixture, whisking constantly, until it thickens enough to coat the back of a spoon thickly and reaches a
temperature of 160°F, about 8-10 minutes.
7. Remove the bowl from the heat and add the bloomed gelatin. Whisk until the gelatin is completely
melted, about 1 minute. Chill in an ice bath for 3-5 minutes, stirring constantly, until it thickens slightly
and is no warmer than room temperature. Set aside.
8. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer,
add the egg whites, kosher salt, and cream of tartar. Whip on medium speed until the white are frothy,
about 1 minute. Increase the speed to medium high and gradually add the remaining ¼ cup of sugar.
Continue to beat until the egg whites form medium peaks, about 1-2 minutes.
9. Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg
white remains.
10. Pour the mixture gently into the prepared crust and chill until firm, about 4 hours.
11. Once chilled prepare the whipped cream topping. In the work bowl of a stand mixer, or in a large bowl
with a hand mixer, add the cream, powdered sugar, and vanilla. Whip on medium speed until the cream
begins to thicken, about 1 minute, then increase the speed to medium high until the cream is fluffy and
holds medium to firm peaks, about 1-2 minutes more. Spread the whipped cream over the pie, and
decorate with slices of fresh strawberry if desired.
Types of Pies

Tart
Tarts are an elegant subcategory of pie. The pastry, which is typically baked in a short-sided fluted pan, isn’t
flaky like a pie crust; instead it’s sweet and has a closed crumb, reminiscent of shortbread. The filling for tarts is
often creamy and rich and can be baked with the tart shell, like in a Lemon Tart; added after, as with a Fresh
Fruit Tart; and sometimes topped with fruit, like in French Apple Tart. 

Lemon Tart
Ingredients:
 ½ cup butter, softened
 ¼ cup sifted confectioners' sugar
 1 cup sifted all-purpose flour
 1 cup white sugar
 2 eggs
 3 tablespoons all-purpose flour
 3 tablespoons fresh lemon juice, or more to taste
 2 teaspoons grated lemon peel
 ¼ teaspoon salt
 3 tablespoons confectioners' sugar
Preparation:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour.
Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust
from puffing up during baking.
3. Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
4. Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon
juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart
crust.
5. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners'
sugar. Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons
confectioners’ sugar.

Galette
This pastry is a tart (it’s open-faced), but it’s also kind of like a pie in that it has a flaky crust and usually features
a fruit filling that cooks during baking. It’s made free-form (which is why we use the names free-form tart and
galette interchangeably) on a baking sheet, so it’s simple to pull together. Since the center is open, the fruit in
these tarts essentially roasts, and their juices usually tighten up without the help of an additional thickener. 

Fruit Galette

FOR THE DOUGH:

 1 ⅓ cups/165 grams all-purpose flour

 1 tablespoon/15 grams sugar

 ½ teaspoon/3 grams fine sea salt

 1 large egg

  Heavy cream, as needed

 1 stick/113 grams unsalted butter, cut into big pieces

  2 teaspoons/10 milliliters lemon juice7

 ½ teaspoon/4 grams grated lemon zest (optional)

FOR THE FILLING:

 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary

 ½ cup to 3/4 cup/100 to 150 grams sugar, to taste

  Pinch of salt

  Juice and grated zest of 1/2 lemon (optional)

 3 to 4 tablespoons/25 to 35 grams cornstarch

MAKE THE CRUST:

1. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and
salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly
whisk the egg and cream together.

2. Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using
a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture
(up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly
large crumbs. Mix in lemon juice and zest if using.

3. Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk,
wrap in plastic and chill for 2 hours, or up to 3 days.

4. Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a
rimmed baking sheet lined with parchment paper and chill while preparing the filling.

MAKE THE FILLING:

1. Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch.
Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the
dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in
(sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar
on the crust.

2. Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least
20 minutes on wire rack. Serve warm or at room temperature.