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Pastry in catering 2012

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Pastry is one of the most versatile components in catering. It can be used sweet or savory, as a casing, base, lid or layer. There are different types of pastry like shortcrust, flaky, puff, choux, and filo. Pastry is made from ingredients like flour, fat, water and sometimes eggs or sugar. The fat and water bind the dough while the flour provides structure. Proper mixing and handling techniques are needed to produce tender pastry. Common faults include shrinkage or uneven rising which can be caused by improper rolling, dough thickness, or baking temperature.

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Pastry One of the most versatile and useful components in the Catering Kitchen Use it for sweet, for savoury, for a casing, a base, a lid, a layer. These are just some of the many examples of how pastry can be used
You need to be able to: • Name different types of pastry • Explain the different pastry-making methods • Explain the functions of the ingredients of each pastry • Know the basic ratio and ingredients for standard pastry recipes • Identify the faults in pastry making and suggest remedies to the problem • Successfully make recipes using different pastry-making methods • Suggest suitable pastry to use for different dishes and occasions • Name different dishes that use each type of pastry. • Know what good quality is for each type of pastry
DIFFERENT TYPES OF PASTRY: •SHORTCRUST / SWEET SHORT CRUST •FLAKY / PUFF / ROUGH PUFF •CHOUX •FILO Others include: •SUET •HOT WATER CRUST
SHORTCRUST Basic Recipe uses the proportion - ½ fat to flour e.g.: o 200g Flour o 100g Fat o 2 tbsp Water o Pinch salt Characteristics - •Crumbly, Light, Crisp / Short •Rub fat into flour to look like breadcrumbs and mix in water Uses Sweet OR Savoury - Pies Pasties, Tartlets etc
Sweet Pastry – Pate Sucre Basic Recipe uses the more fat than short crust and uses egg to bind, sugar to sweeten and enrich. Characteristics - •Crumbly, Light, Crisp, Sweet / Short •Rub fat into flour to look like breadcrumbs and mix in liquid •Can be difficult to handle •Can be rolled or moulded to shape Uses Sweet dishes - Pies, Tartlets etc
FLAKY Basic Recipe, proportion is ¾ fat to flour. o 200g flour o 150g fat o 100ml water •Rub ¼ fat into flour, Mix together with liquids, Roll and fold adding ¼ fat each time, creating the layers Characteristics •Layers of crisp flakes •Steam is a raising agents Uses Fruit flans, tartlets
Puff Pastry Similar to Flaky except the layers are less uniformed Characteristics Rich, buttery dough that bakes into hundreds of light crispy layers Fat is Rolled-in to the doughlike danish and croissant dough but no yeast content Steam serve as the leavening agent; can rise to eight times to its original thickness when baked Butter is the preferred fat for rolling in and is rolled in as one big lump, then the layers are formed by folding. Similar to making Flaky Pastry Rough Puff is a basic type of Puff Pastry, that is quicker and easier to make. Uses – as for Flaky
FILO • Paper thin, very crispy. • often store brought • Used to make strudels and small pastries • Can be cut, folded or scrunched into shape. • Each layer is brushed with fat before folding / shaping. • Dries out very quickly, so it should be kept covered with a damp cloth whilst working with it.
CHOUX PASTRY Basic Recipe – this pastry is ‘cooked’ in a pan before it is baked. 1/3 fat to flour o 75g Flour o 25g Fat o 2 Eggs o 125ml Water o Heat water and melt fat in pan, add flour, beat in eggs Characteristics • Light, Well risen, Crisp Texture, Hollow Inside • Usually filled and coated • Dough is piped into shape before baking Uses Éclairs, Profiteroles, Cream buns
What is pastry made of? • Water • Flour • Fat Other ingredients often used are: Egg – Choux and Pate Sucre Sugar – Pate Sucre Lemon Juice – Flaky / Puff Pastry Salt
Functions of ingredients • Purpose of flour in a recipe? o Gluten of the flour forms the structure of the pastry o Too much flour will produce a tough pastry • Which fats are used to make pastry? o Vegetable shortening or lard, hard margarine or butter Why? o Lard produces the most tender pastry – makes it ‘short’ o Butter and margarine enriches the flavour and colour of the pastry • Too much shortening - Fragile & crumbly pastry • Too little shortening - Tough pastry Purpose of water in pastry? To bind the dough together To create steam in Choux pastry • Too much water - Pastry will be tough • Too little water - Pastry will be dry, crumbly, and difficult to roll
Tips for Mixing and Handling Pastry (not for Choux Pastry) • Temperature of ingredients o All ingredients should be chilled = more tender pastry and easier to handle • Over mixing the ingredients causes gluten to overdevelop & a tough pastry • 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. Flour rolling pin and roll pastry over it 6. Unroll pastry over pie pan, gently easing in the sides & bottom • Do not stretch the pastry because it will cause shrinking during baking • Don’t forget to glaze it with egg wash to add a golden, glossy appearance.
Ways to Use Pastry… • Dessert o Fruit Pie o Custard Pie o Tart • Accompaniment o Pastry cut into strips or fancy shapes o To garnish salads or soups • Main Dish o Quiche o Chicken Pot Pie
Layers of Puff Pastry
Puff Pastry Faults and their Causes Faults Possible Causes Shrinkage during baking Dough not relax during baking Poor lift or rising Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Uneven lift or irregular shapes Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Fat running out during baking Too much fat used Not even turns given Oven too cool
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Pastry in catering 2012

  • 1. Pastry One of the most versatile and useful components in the Catering Kitchen Use it for sweet, for savoury, for a casing, a base, a lid, a layer. These are just some of the many examples of how pastry can be used
  • 2. You need to be able to: • Name different types of pastry • Explain the different pastry-making methods • Explain the functions of the ingredients of each pastry • Know the basic ratio and ingredients for standard pastry recipes • Identify the faults in pastry making and suggest remedies to the problem • Successfully make recipes using different pastry-making methods • Suggest suitable pastry to use for different dishes and occasions • Name different dishes that use each type of pastry. • Know what good quality is for each type of pastry
  • 3. DIFFERENT TYPES OF PASTRY: •SHORTCRUST / SWEET SHORT CRUST •FLAKY / PUFF / ROUGH PUFF •CHOUX •FILO Others include: •SUET •HOT WATER CRUST
  • 4. SHORTCRUST Basic Recipe uses the proportion - ½ fat to flour e.g.: o 200g Flour o 100g Fat o 2 tbsp Water o Pinch salt Characteristics - •Crumbly, Light, Crisp / Short •Rub fat into flour to look like breadcrumbs and mix in water Uses Sweet OR Savoury - Pies Pasties, Tartlets etc
  • 5. Sweet Pastry – Pate Sucre Basic Recipe uses the more fat than short crust and uses egg to bind, sugar to sweeten and enrich. Characteristics - •Crumbly, Light, Crisp, Sweet / Short •Rub fat into flour to look like breadcrumbs and mix in liquid •Can be difficult to handle •Can be rolled or moulded to shape Uses Sweet dishes - Pies, Tartlets etc
  • 6. FLAKY Basic Recipe, proportion is ¾ fat to flour. o 200g flour o 150g fat o 100ml water •Rub ¼ fat into flour, Mix together with liquids, Roll and fold adding ¼ fat each time, creating the layers Characteristics •Layers of crisp flakes •Steam is a raising agents Uses Fruit flans, tartlets
  • 7. Puff Pastry Similar to Flaky except the layers are less uniformed Characteristics Rich, buttery dough that bakes into hundreds of light crispy layers Fat is Rolled-in to the doughlike danish and croissant dough but no yeast content Steam serve as the leavening agent; can rise to eight times to its original thickness when baked Butter is the preferred fat for rolling in and is rolled in as one big lump, then the layers are formed by folding. Similar to making Flaky Pastry Rough Puff is a basic type of Puff Pastry, that is quicker and easier to make. Uses – as for Flaky
  • 8. FILO • Paper thin, very crispy. • often store brought • Used to make strudels and small pastries • Can be cut, folded or scrunched into shape. • Each layer is brushed with fat before folding / shaping. • Dries out very quickly, so it should be kept covered with a damp cloth whilst working with it.
  • 9. CHOUX PASTRY Basic Recipe – this pastry is ‘cooked’ in a pan before it is baked. 1/3 fat to flour o 75g Flour o 25g Fat o 2 Eggs o 125ml Water o Heat water and melt fat in pan, add flour, beat in eggs Characteristics • Light, Well risen, Crisp Texture, Hollow Inside • Usually filled and coated • Dough is piped into shape before baking Uses Éclairs, Profiteroles, Cream buns
  • 10. What is pastry made of? • Water • Flour • Fat Other ingredients often used are: Egg – Choux and Pate Sucre Sugar – Pate Sucre Lemon Juice – Flaky / Puff Pastry Salt
  • 11. Functions of ingredients • Purpose of flour in a recipe? o Gluten of the flour forms the structure of the pastry o Too much flour will produce a tough pastry • Which fats are used to make pastry? o Vegetable shortening or lard, hard margarine or butter Why? o Lard produces the most tender pastry – makes it ‘short’ o Butter and margarine enriches the flavour and colour of the pastry • Too much shortening - Fragile & crumbly pastry • Too little shortening - Tough pastry Purpose of water in pastry? To bind the dough together To create steam in Choux pastry • Too much water - Pastry will be tough • Too little water - Pastry will be dry, crumbly, and difficult to roll
  • 12. Tips for Mixing and Handling Pastry (not for Choux Pastry) • Temperature of ingredients o All ingredients should be chilled = more tender pastry and easier to handle • Over mixing the ingredients causes gluten to overdevelop & a tough pastry • 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. Flour rolling pin and roll pastry over it 6. Unroll pastry over pie pan, gently easing in the sides & bottom • Do not stretch the pastry because it will cause shrinking during baking • Don’t forget to glaze it with egg wash to add a golden, glossy appearance.
  • 13. Ways to Use Pastry… • Dessert o Fruit Pie o Custard Pie o Tart • Accompaniment o Pastry cut into strips or fancy shapes o To garnish salads or soups • Main Dish o Quiche o Chicken Pot Pie
  • 14. Layers of Puff Pastry
  • 15. Puff Pastry Faults and their Causes Faults Possible Causes Shrinkage during baking Dough not relax during baking Poor lift or rising Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Uneven lift or irregular shapes Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Fat running out during baking Too much fat used Not even turns given Oven too cool