Chapter 12 Pastry Elements

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Pastry Elements The baker’s ability to use a limited number of preparations to make a wide variety of product is critical.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Éclair Paste (Pâte à Choux) Bakes into golden brown, crisp pastries It is unique among doughs because it is cooked before baking. It is batterlike with a smooth, firm texture, not dry or crumbly like other doughs. Steam is a key leavening agent. –To activate the steam before the dough sets these products are baked at relatively high temperatures.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Meringue Is a mixture of egg whites whipped with sugar and a confection or cake baked from this preparation. Texture depends on the ratio of sugar to egg whites. Low sugar creates soft meringue and vice versa. There are three methods for making meringue: –Common –Swiss –Italian

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Meringue

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Troubleshooting Meringue

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Phyllo Dough A Greek word meaning “thin sheet or leaf” it serves as a tart crust or wrapper for various sweet or savory fillings. It is made from flour, water, a bit of oil and eggs, stretched very thin. Difficult to prepare, excellent quality phyllo dough is available commercially.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Crêpes Thin, delicate, unleavened pancakes. They are made with very liquid egg batter cooked in very hot pans. They can made with buckwheat, cornmeal or other grains. They are usually filled, garnished and served warm. –A traditional tableside preparation is to flavor the crêpes with warmed brandy or spirits before serving.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Mixes and powders are sold for many of the products discussed. Forming and baking these products still require a formidable skill level. Éclairs made from prepared mixes can be drier than freshly prepared product. Meringues made from prepared mixed approximates scratch product.