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Topic

5
Pastry Basics

LEARNING OUTCOMES
By the end of this topic, you should able to:

1. Prepare puff pastry dough.

2. Demonstrate the three basic puff pastry folding methods.
3. Prepare simple pastries from these dough.
4. Prepare pâte á choux (éclair paste), and prepare simple pastries
from it.

INTRODUCTION
Puff Pastry is a light flaky multi-layered pastry made by repeated rolling and folding
of extremely rich buttery pastry dough, which then rises during baking. This is used
in a wide range of sweet and savory products. It is one of the most widely used
pastries in our kitchens. Although it includes no added leavening agent, it can rise
to 8 times its original thickness when baked. It is made up of many layers of fat
sandwiched in between layers of dough.
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Butter is the preferred fat for rolling in because of its flavor and melt-in-the-mouth
quality. Special puff pastry shortening is also available. This shortening is much
easier to work with than butter because it is not as hard when refrigerated and
doesn’t soften and melt as easily as butter at warm temperatures. It is also less
expensive than butter. However, puff pastry shortening can be unpleasant to eat
because it tends to congeal and coat the inside of the mouth.

5.1 QUALITY SPECIFICATION

Puff paste has a specific structure consists of numerous alternating layers of
détrempe (the basic paste) and beurrage (the butter or fat used). This structure is
obtained by rolling and folding the layers over each other in succession.
a) Puff paste should have a firm consistency
b) The basic paste must not become elastic. It is therefore important not to
overwork the ingredient while assembling the dough.
c) Successful puff paste requires considerable attention to detail when making
the basic paste and folding in the butter.
d) The different types of puff paste are all prepared in three stages: basic
paste, fat (folding in the butter or shortening) and the turning (rolling out
the dough). The only exception is the quick puff paste method, in which the
butter is mixed in with the basic paste using a slow speed on a mixing
machine.

USES OF PUFF PASTRY

1. Vol-au-vent
2. Various savory decorations
3. Cheese stick
4. Mille feuille
5. Palmiers
6. Cream horns
7. Papillons (butterfly or bow tie)
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5.2 THREE BASIC METHODS FOR PUFF

PASTRY
There are three difference ways of adding the fat:

1. French Method
The main feature of the French method is that a square layer of fat is
wrapped in the basic dough. This dough is made by rubbing the soft fat into
the flour, then adding cold water and mixing well to make a clear dough.
After testing it is rolled into a square, making each side half the distance
between opposite corners of the dough. The fat is placed in the center of the
dough in the diagram below and the corners folded into the center so they
meet and cover the join. The paste is then folded again.

It is essential to work on marble to keep the paste cold, using the ‘envelope’
method to create layers. Fold and give three ‘book’ turns, resting
approximately 30 minutes between each turn.

Figure 6.1: French folding method

2. English Method
In the English method, the flour, salt, water and fat are mixed together. This
dough is rolled into a long rectangular shape, three times as long as wide.
Two-thirds of the dough is covered by pastry margarine. The third without
butter is folded into the middle first then the other end is folded on top.
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Figure 6.2: English folding method

3. Scottish Method
The quickest way is the Scotch or Blitz method. It is suitable for making
pastry for pies, sausage rolls and pasties. Flour, salt, cold water and fat are
mixed together in a mixing bowl. Walnut-sized lumps of pastry margarine
are then added to the bowl and are mixed in a little, to ensure large lumps of
fat are left whole in the dough. The fat is distributed throughout the dough in
flat discs, rather than a continuous sheet as with the other methods. As a
result this pastry does not always rise evenly and so is not suitable for
products that must look exceptionally good.

Figure 6.3: Scottish folding method

Once the fat is placed on the dough during lamination, the layers are folded
and rolled a number of times until you have the number of layers you want.
This can range from 100 to about 700. If there are more than 700 layers the
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dough layers are too thin and break during baking, so the pastry does not
rise evenly.

Dough is rolled into a rectangle three times as long as wide to a thickness of

about 12 mm. When rolling the paste keep the unfolded edges closest to you
and parallel to the rolling pin before you begin rolling. The dough is then
folded as described below.

There are two different ways of doing this and any combination of the two
ways can be used when making puff pastry:

1. The Single-Turn Method

A B

Figure 6.4: Single-turn method

2. The Book-Fold Method

A B
C D

Figure 6.5: Book-fold method

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POINTS SHOULD BE REMEMBERED IN

5.3
MAKEUP AND BAKING OF PUFF DOUGH
PRODUCTS
1. The dough should be cool and firm when it is rolled and cut. If it is too soft,
the layers may stick together at the cuts, preventing proper rising.

2. Cut with straight, firm, even cuts. Use a sharp cutting tool.

3. Avoid touching the cut edges with your fingers, which can make the layers
stick together.

4. For best rising, place units upside down on baking sheets. Even sharp cutting
tools may press the top layers of dough together. Baking upside down puts
the stuck-together layers at the bottom.

5. Avoid letting egg wash run down the edges. Egg wash can cause the layers
to stick together at the edges.

6. Rest made-up products for 30 minutes in a cool place or in the refrigerator

before baking. This relaxed the gluten and reduces shrinkage.

7. Press trimmings together, keeping the layers in the same direction. After
being rolled out and given another three-fold, they may be used again,
although they will not rise as high.

8. Baking temperature of 400°F to 425°F or 200°C to 220°C are best for most
puff dough products. Cooler temperatures do not create enough steam in the
products to leaven them well. Higher temperatures set the crust too quickly.
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5.4 CHOUX PASTE

1. Éclair and cream puff are made from a dough called éclair paste or choux
paste. The French name pâte á choux means ‘cabbage paste’, referring to
the fact that cream puff look like little cabbages.
2. Éclair paste is extremely easy to make. The dough itself can be prepared in
just a few minutes. This is fortunate because for best baking results, the
dough should not be prepared ahead of time.
3. Éclair is leavened by steam, which expands the product rapidly and forms
large holes in the center. The heat of the oven coagulates the gluten and egg
proteins to set the structure and make a firm product. Strong flour is
necessary for sufficient structure.
4. Éclair paste must be firm enough to hold its shape when piped from a pastry
bag. On the other hand, éclair paste should not be too dry. It should look
smooth and moist, not dry and rough. Paste that is too dry does not puff well
and is thick and heavy.
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ACTIVITY 5.1
PUFF PASTRY DOUGH
250 gm. Strong flour
¼ tsp. Salt
25 gm. Butter
½ no Egg
100 ml Cold water
¼ tsp. Cream of tartar
188 gm. Pastry margarine

Method:

1. Mix the flour, cream of tartar and the salt. Rub in butter.
2. Add in egg and pour water into the mixture. Knead the dough until it
is smooth. Refrigerate for 30 minutes. Then roll it out into a large
rectangle.
3. To prepare the pastry margarine, first soften it by beating it with a
rolling pin. Square off the butter. Roll it into a smooth rectangle two-
thirds the size of the dough rectangle.
4. Place the butter on the dough so it covers the bottom two-thirds of
the rectangle. Fold down the top, unbuttered third of the dough so it
covers half butter.
5. Fold the bottom third over the center. The butter is now closed.
6. To give the dough its first four-fold, roll the dough into a long
rectangle. Before folding, always brush off excess dusting flour.
7. Fold down the top and bottom edge of the dough to the center. Fold
in half to achieve the finished four-fold.
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ACTIVITY 5.2
CHICKEN FILLING
200 gm. Chicken; minced
1 nos Onion; sliced
2 nos Garlic; sliced
2 tbsp. Curry powder
50 gm. Mixed vegetables
Seasoning

Method:

1. Heat a sauté pan over medium-high heat. Coat pan with oil. Add
onion and garlic; sauté until mixture release their moisture and
browned.
2. Mix the curry powder with water until it becomes a smooth paste. Add
curry paste and reduce heat to low. Stir-fry until quite toasted and oil
start to ooze from paste, but do not burn.
3. Add in minced chicken. When chicken are well coated with curry
paste, add mixed vegetables. Stir gradually until completely cooked.
4. Season to taste with salt and pepper.
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ACTIVITY 5.3
CHOUX PASTE
125 gm. Soft flour
100 gm. Butter
250 ml Water
3 nos Egg
½ tbsp. Castor sugar
¼ tsp. Salt

Method:

1. Combine the water, butter, sugar and salt in a heavy saucepan. Bring
the mixture to a full, rolling boil.
2. Remove the pan from the heat and add the flour all at once. Stir
quickly.
3. Return the pan to moderate heat and stir vigorously until the dough
forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer. If you wish to mix it by
hand, leave it in the saucepan.
5. With the paddle attachment, mix at low speed until the dough has
cooled slightly. It should warm, but not too hot to touch.
6. At medium speed, beat in the eggs a little at a time. Add no more
than a quarter of the eggs at once and wait until they are completely
absorbed before adding more. When all the eggs are absorbed, the
paste is ready to use.
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ACTIVITY 5.4
PASTRY CREAM
500 ml Milk
1 no Egg
1 no Egg yolk
45 gm. Custard powder
100 gm. Castor sugar
½ tsp. Vanilla essence

Method:

1. Dissolve the sugar in the milk.

2. With a whip, beat the eggs and pour in the milk mixture. Add in
custard powder and vanilla essence.
3. Bring the mixture to the heat and bring to a boil, stirring constantly.
4. When the mixture comes to a boil and thickens, remove from the
heat.
5. For filling pastries such as éclair and cream puff, whip the chilled
pastry cream until smooth before using.
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5.5 PUFF PASTRY FAULTS AND THEIR

CAUSES
FAULTS CAUSES
1. Shrinkage during  Dough not relaxed before baking.
baking
2. Poor lift or rising  Too little or too much fat used.
 Dough rolled out too thin or given too many turns.
 Oven too hot or too cold.
3. Uneven lift or  Improper rolling-in procedure.
irregular shapes  Uneven distribution of fat before rolling.
 Dough not relaxed before baking.
 Uneven heat in oven.
4. Fat running out  Too much fat used.
during baking  Not enough turns given.
 Oven too cool.
(note: some fat running out is normal, but it should not be
excessive)

EXERCISE 5.1
1. Describe two methods for enclosing the butter when making puff pastry.
2. What might happen to patty shells during baking if the puff dough is not
relaxed before cutting and baking? What might happen to them if they are
cut out of soft dough with a dull cutter?
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SUMMARY ...........................
 Puff pastry is a light flaky multi-layered pastry made by repeated rolling and
folding of extremely rich buttery pastry dough, which then rises during
baking.
 Butter is the preferred fat for rolling in because of its flavor and melt-in-the-
mouth quality. Special puff pastry shortening is also available. This
shortening is easier to work because it is not as hard when refrigerated and
because it doesn’t soften and melt at warm temperatures as easily as butter
does.
 Three basic methods for puff pastry are English method, Scottish method
and French method.
 The dough should be cool and firm when it is rolled and cut. If it is too soft,
the layers may stick together at the cuts, preventing proper rising.
 Avoid letting egg wash run down the edges. Egg wash can cause the layers
to stick together at the edges.

KEY TERMS
Puff pastry Scottish method French method
English method pastry margarine