1. Pastries
Chapter 29

2. Kinds of Pastry What is pastry? 5 examples of pastry
A large variety of baked crusts made from doughs rich in fat
5 examples of pastry
Cream puffs
Puff pastry
Danish & French pastries
Rich yeast & cake-type sweet rolls
Pies

3. The Main Types of Pastry…
Plain Pastry
Golden-brown flaky
(blistered) surface
Tender
Usually used for pies
Puff Pastry
Extra rich
Extra flaky
Used for special pies or fancy tarts

4. Ingredients for good pastry…
All-purpose flour
A firm “fat”
Usually vegetable shortening or lard
A small amount of water
2 Tbsp. for each 1 cup of flour
Salt

5. 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 pastry
Lard produces the most tender pastry
Oil makes a mealy pastry

6. Ingredients for good pastry…
Purpose of water in pastry
Provides moisture needed to develop gluten
Purpose of salt in pastry
Contributes to the flavor of pastry
Has no influence on flakiness or tenderness

7. 1st Principle: Gluten Formation
The 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

8. Purpose of fat in a pastry…
coats the particles of flour
Separates the gluten strands
“Shortens” (makes tender) the pastry
Too much shortening
Fragile & crumbly pastry
Too little shortening
Tough pastry

9. Water… Too much water Too little water Pastry will be tough
Pastry will be dry, crumbly, and difficult to roll

10. 2nd Principle: Mixing & Handling
Temperature of ingredients
Room temperature = more tender pastry
Overmixing the ingredients causes gluten to overdevelop & a tough pastry

11. 3 Methods used to combine pastry ingredients…
Conventional
Combine 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

12. Rolling out the pastry dough…
Handle the pastry as little as possible to avoid toughening it
6 steps in rolling pastry:
Gather dough into a firm ball
Flatten dough ball with palm of hand
Roll pastry from the center toward the edge
Roll gently until pastry is 1/8 inch thick & 1 inch larger than pie pan
Fold pastry into “fourths”
Unfold pastry into pie pan, pressing on the sides & bottom
Do not stretch the pastry because it will cause shrinking during baking

13. 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 baking
Cover the fluted edge with a 1½-inch strip of foil to prevent overbrowning

14. 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 pies
Arrange racks evenly in the oven
Arrange the pans to allow the heat to circulate
Good pastry
Evenly browned
Blistered surface
Crisp & tender

15. Ways to Use Pastry… Dessert Accompaniment Main Dish Fruit Pie
Custard Pie
Tart
Accompaniment
Pastry cut into strips or fancy shapes
To garnish salads or soups
Main Dish
Quiche
Chicken Pot Pie

16. Nutrients & Storage… Nutrients Storage
All pastries contain a high proportion of fat
Contribute energy & calories to the diet
Storage
Store 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

17. Convenience Pastries…
4 forms of convenience pastries
Mixes
Frozen
Whole pies
Pie fillings
Canned
Pie filling & canned fruits
Custards
Ready-to-eat
You can create homemade pastry mix
Combine the correct proportions of flour, salt, & shortening
Store in an airtight container
Add water when you are ready to bake a pie