1. Gilbert Noussitou 2010G_l1-30-1 CHAPTER 34 PASTRIES

2. Gilbert Noussitou 2010G_l1-30-2 Pies and Tarts Definition of terms: –Pie: Sweet or savory fillings baked in a crust –Tart: Similar to pies, except made in a shallow, straight-sided pan, often with fluted edges

3. Gilbert Noussitou 2010G_l1-30-3 Pastries (Doughs) Flaky dough: very flaky, not sweet Mealy dough : moderately flaky, not sweet Sweet dough : very rich, crisp, not flaky Choux pastry (paste): hollow with crisp exterior Puff pastry: rich, not sweet, very flaky Meringue: sweet, light, crisp or soft Phyllo dough : very thin, crisp, flaky

4. Gilbert Noussitou 2010G_l1-30-4 Crusts Flaky dough (pâte brisée) –for pie crusts, tops Mealy dough (pâte á foncer) –for pie crusts, bottoms Crumb –for unbaked pie crusts Sweet or short paste (pâte sucrée) –for sweet tart shells Blind baked shells –for unbaked pies

5. Gilbert Noussitou 2010G_l1-30-5 Fillings Cream: –Pastry cream thickened with cornstarch Fruit: –Cooked fruit –Cooked juice –Baked fruit (old fashioned) Custard Chiffon

6. Gilbert Noussitou 2010G_l1-30-6 Basic Pastries Puff Pastry –French method –English method –Blitz method (quick or rough puff pastry) Choux Pastry (pâte à choux) Meringue (soft and hard) –Common meringue –Swiss meringue –Italian meringue Phyllo Pastry