1. CHRM 1220 Pastries

2. Basic Pastry Dough Short Dough Short Dough Sweet Dough Sweet Dough Puff Dough Puff Dough Choux Paste Choux Paste

3. Basic Dough Ingredients and Their Function Flour: protein content Flour: protein content Fat: type and ratio Fat: type and ratio Liquid: gluten; types of Liquid: gluten; types of Salt/Sugar: flavor/color Salt/Sugar: flavor/color

4. Other Ingredients Sour cream: 70% liquid, add richness, tenderizes Sour cream: 70% liquid, add richness, tenderizes Cream cheese: 50 % liquid, tenderize Cream cheese: 50 % liquid, tenderize Vinegar: acid, affects gluten, shelf-life Vinegar: acid, affects gluten, shelf-life Baking powder: aeration Baking powder: aeration

5. Pies and Tarts Traditional, modern, American and European

6. Dough for Pies and Tarts (Pate a foncer) Short Dough: Short Dough: –Pie dough –Pate brisee Sweet Dough Sweet Dough –Pate sucree –Pate sable –Pasta frolla Use for cookies

7. Making the Dough Keep cold Keep cold Control fat size Control fat size Fraisage for extra flakiness Fraisage for extra flakiness

8. Resting Before rolling: Refrigerate Before rolling: Refrigerate Before baking: Freeze Before baking: Freeze

9. Rolling and Fitting avoid gluten development

10. Other Forms Turnover Turnover Galette/Crostata Galette/Crostata

11. Crumb Dough Cracker, shortbread Cracker, shortbread Bound with melted fat Bound with melted fat No gluten developed No gluten developed No roll No roll

12. Lab Each student make: – –~ One pound batch of:   basic pie or brisee dough   Pate sucree, sable or frolla dough – –Roll out small amount and bake off for comparison: color, flavor, texture, flakiness – –Use preferred dough to line two pie tins: – –freeze one for next week – –fill and bake the other: evaluate shell of finished product