PastriesChapter 29

Kinds of Pastry

What is pastry?A large variety of baked crusts made from doughs rich in fat

5 examples of pastryCream puffs

Puff pastry

Danish & French pastries

Rich yeast & cake-type sweet rolls

Pies

The Main Types of Pastry…2 main types of pastry

Plain PastryGolden-brown flaky

(blistered) surface

Tender

Usually used for pies

Puff PastryExtra rich

Extra flaky

Used for special pies or fancy tarts

Ingredients for good pastry…

All-purpose flour

A firm “fat”Usually vegetable shortening or lard

A small amount of water2 Tbsp. for each 1 cup of flour

Salt

Ingredients for good pastry…Purpose of flour in a recipe?

Gluten of the flour forms the structure of the pastry

Which fats are used to make pastry?Vegetable shortening or lard

Why wouldn’t you use butter or margarine?

They produce a less tender pastryLard produces the most tender pastryOil makes a mealy pastry

Ingredients for good pastry…

Purpose of water in pastryProvides moisture needed to develop gluten

Purpose of salt in pastryContributes to the flavor of pastry

Has no influence on flakiness or tenderness

1st Principle: Gluten FormationThe gluten in the flour forms a structure in which entrapped air and moisture expand during baking, giving a blistered effect that is characteristic of flaky pastry.

Too much flour will produce a tough pastry

Purpose of fat in a pastry…Fat...

coats the particles of flour

Separates the gluten strands

“Shortens” (makes tender) the pastry

Too much shorteningFragile & crumbly pastry

Too little shorteningTough pastry

Water…Too much water

Pastry will be tough

Too little waterPastry will be dry, crumbly, and difficult to roll

2nd Principle: Mixing & Handling

Temperature of ingredientsRoom temperature = more tender pastry

Overmixing the ingredients causes gluten to overdevelop & a tough pastry

3 Methods used to combine pastry ingredients…

ConventionalCombine flour & salt

Cut fat into flour mixture with pastry blender until shortening is the size of small peas

Sprinkle water, 1 Tbsp. at a time over flour mixture

Mix lightly with a fork and form a loose ball

Hot-water

Oil

Rolling out the pastry dough…Handle the pastry as little as possible to avoid toughening it

6 steps in rolling pastry:1. Gather dough into a firm ball

2. Flatten dough ball with palm of hand

3. Roll pastry from the center toward the edge

4. Roll gently until pastry is 1/8 inch thick & 1 inch larger than pie pan

5. Fold pastry into “fourths”

6. Unfold pastry into pie pan, pressing on the sides & bottom

Do not stretch the pastry because it will cause shrinking during baking

Pie Crusts…Flute: Pinching the edge of the pastry with your fingertips to retain filling and create an attractive edge.Hook the points of the fluted edges under the pan rim to minimize shrinking during baking.Prick the bottom & sides of the pastry used for a single-shell pie before baking

Prevents puffing during baking

Slit the top of a two-crust pie to allow steam to escape during bakingCover the fluted edge with a 1½-inch strip of foil to prevent overbrowning

3rd Principle: Baking Pastry

If only 1 rack is needed to bake a pie, place it in the center of the oven

If 2 racks are needed to bake piesArrange racks evenly in the oven

Arrange the pans to allow the heat to circulate

Good pastryEvenly browned

Blistered surface

Crisp & tender

Ways to Use Pastry…Dessert

Fruit Pie

Custard Pie

Tart

AccompanimentPastry cut into strips or fancy shapes

To garnish salads or soups

Main DishQuiche

Chicken Pot Pie

Nutrients & Storage…Nutrients

All pastries contain a high proportion of fat

Contribute energy & calories to the diet

StorageStore unused chiffon, custard, & meat pies in the fridge

Both baked & unbaked pies can be frozen

Wrap them in freezer wrap or put in freezer bags

Convenience Pastries… 4 forms of convenience pastries

1. Mixes2. Frozen

Whole piesPie fillings

3. CannedPie filling & canned fruitsCustards

4. Ready-to-eat

You can create homemade pastry mixCombine the correct proportions of flour, salt, & shorteningStore in an airtight containerAdd water when you are ready to bake a pie