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Pastry (Laminated Dough (rich pastry)
3 steps:
1.preparing a base dough…
Pastry
Laminated Dough (rich pastry)
3 steps:
1.preparing a base dough
2.enclosing fat inside the dough
- Folding and layering
Danish
- Contains yeast, eggs, milk and sugar
- yeast leavened.
- 3 three-fold OR 3 letter-fold turns
- the base DOUGH is RICHEST of the three types
- Products: apricot danish, custard danish, pineapple danish
Croissant
- Contains yeast, milk, little sugar and no eggs.
- yeast leavened
- The dough is given 3 three-fold OR 3 letter-fold
- less rich than a danish dough
- Products: plain croissant, chocolate croissant, ham chesse croissant
Puff Pastry
- Contains no yeast and a lot more water.
- steam leavened.
- 4 four-fold OR 4 book-fold turns.
- Products: vol-au-vent, palmier, cream horns, Eccles Cake, sausage rolls, vanilla slice, apple turnover, match stick, Mille Feuille
PIE AND TART
METHODS
PATE SUCREE (Sugar)
- Cream butter and sugar.
- Gradually add eggs and/or milk or cream
- Add flour and salt
- wrap plastic and chill
-products: fruit/chocolate/custart tart, apple pie, tartlet
PATE SABLEE (Sandy)
- Cream butter and sugar.
- Gradually add eggs
- Add flour, salt, and occasionally a leavening agent like baking powder.
- wrap and chill
-
Blind Baking
- When a tart shell is baked with nothing in it.
- it is important to prevent the sides of the crust from shrinking down and the bottom of the crust from puffing up
- 3 ways to blind bake a pie shell :1. put in bean or rice. 2. use a fork make holes. 3. bale up side down
FILO DOUGH
is paper-thin translucent sheets of pastry commonly used in Greek, eastern Europe and middle eastern cuisines (ex: spring rolls)
-
CHOUX PASTRY
- steam leavened/ rise by steam
- Baking: 220 (10-15m) ->x2 size (not opening oven) -> 170 (until done).
- decoration: fill custard, chocolate, fondant
- Products: Cream puffs/ Profiteroles, Eclairs, swan, Paris Brest, st honore, croquembouche