PASTRY

 comes from the word paste, meaning, in

this case, a mixture of flour, liquid, and fat.
In the bakeshop, pastry refers both to
various pastes and doughs and to the
many products made from them.
Pies and Pastries
Pies and pastries, like cakes, are delightful to eat
especially when they are baked properly. A well-
prepared pastry may be determined by the quantity
of its pie crust.

Pastry is a delicate baked product which consists

of crust and filling. It contains high percentage fat,
which contributes to a flaky or crumbly texture. A
good pastry is light and airy and fatty, but firm
enough to support the weight of the filling. When
making a short crust pastry, care must be taken to
blend the fat and flour thoroughly before adding any
liquid. This ensures that the flour granules are
adequately coated with fat and less likely to develop
gluten.
TWO FUNDAMENTAL
TYPES OF PASTRY
Yeast-Raised Pastry
 , such as Danish dough
 Although we think of the pastry chef as one who
makes ALL of the bread, cakes, candies, and pies,
a true pastry is defined as a dough made from fat,
flour, and liquid that bakes in “layers”. The layers
create what we refer to as “flakiness”.
Fat particles In a pie crust
shown here in pastry, the fat
yellow, and flour is distributed in
is brown. pieces
throughout the
flour.

As the dough is
rolled out, the fat
and flour become
layered together.
As the pie crust bakes, the fat layer melts away and air
pockets form in their place. The new layers of air pockets
plus the flour layers form “flakes”.
 Flour provides the
structure of the Liquids add the moisture
product. Over- and hold the dough
measuring flour together… part of the
creates “toughness”. structure. The most common
Flour contains a is water, milk adds flavor and
protein called gluten. nutrients. Too much liquid
This can also cause a causes the product to
tough product if over- become soggy or sticky.
worked.
Ingredients may include one or more kinds of fat… animal
fats such as lard or butter create the flakiest pastry; or
vegetable fats such as shortening or margarine that create
a mealy pastry. Even oils might be used, especially to cut
levels of cholesterol. Fat creates “tenderness”. Too much
fat makes the product crumbly or greasy. If using lard,
decrease the amount of fat by 15-20%.

Sugar, salt, or other spices

add flavor.
Kinds of Pastry

1. Cream puffs – a type of light pastry that is filled

with whipped cream or a sweetened cream filling
and often topped with chocolates.

2. Puff pastry – a light flaky, rich pastry made by

rolling dough with butter and folding it to form
layers: used for tarts, napoleon.

3. Danish pastry – a pastry made of sweetened

yeast dough with toppings such as fruits, nuts, or
cheese.
2. Puff Pastry
A light flaky, rich pastry made by rolling
dough with butter and folding it to form
layers: used for tarts, napoleon.
4. French pastries – a rich pastry, filled with
custard or fruit.

5. Pie and tart – pastries that consist of two

components: the first, relatively thin pastry (pie)
dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.

6. Croissants – a flaky raised dough. It is like a

sweetened cross between a simple yeast-raised
dough and puff pastry. The dough is rolled with
butter to create layers and is then left to rise,
creating a very light texture. The downside is that
it is technically involved and requires a great deal
of work.
Pastry ingredients

1. All-purpose flour – type of flour used in baking

pastries. The gluten content of this flour provides
framework or substance of baked pastries.

2. Lard and vegetables shortening – fats frequently

used to make pastry. Butter and margarine produce a
less tender crust.

3. Water- an important ingredient in pastry because it

provides the moisture needed to develop gluten.

4. salt – contributes to the flavor of pastry and has no

influence on flakiness or tenderness.
Mixing Techniques Applied for
Pies and pastries:
 Stirring – mixing all ingredients together usually
with a spoon in a circular motion.

 Beating –introducing air into the mixture through

mechanical agitation as in beating eggs. An electric
mixer is often used to beat the ingredients together.

 Whisking – also known as the whipping method and

is usually used for meringue, and for chiffon products.
Air is incorporated into such food as whipping cream
and egg whites through very vigorous mixing, usually
with an electric mixer or whisk.
 Rolling – to flatten dough out into a sheet in
preparation to shaping to various forms.

 Laminating – fat is repeatedly folded into the

dough.

 Creaming – fat and sugar are beaten together until

light airy texture.

 Kneading – working with the dough using the heel

of hands. Accompanied by pressing, stretching and
folding in order to develop its gluten.

 Cut in or cutting in – cutting ft into smaller pieces

using two knives or pastry blender to distribute fat in
flour until it resembles into coarse meal.