Pastries And Pies

Front 1

Types of pastry:

Back 1

Pastry classification:

2 Types:

Whether fat is cut into flour mixture (nonlaminated)

Whether fat is repeatedly folded into the dough (laminated)

Front 2

Nonlaminated pastry:

Back 2

• Plain pastry (pie or short crust): compact and crumbly with chilled fat cut into flour

- Hot-water crust: base for potpies, uses melted fat -> less flaky

- Short or sweet dough: more sugar -> sweeter flavor, more crumbly crust (tartlets)

• Brioche pastry: sweet yeast dough

• Choux pastry: like thick paste filled with cream (cream puffs, profileroles, eclairs)

Front 3

Laminated pastry:

Back 3

• Puff pastry: many layers cause it to "puff" when baked; light, airy and flaky

- increases 8x due to moisture and air from hot oven (no yeast or chemical leaveners)

• Quick (blitz) pastry: mixing technique of plain pastry with rolling and folding technique of puff pastry

- Quicker to make than puff, but doesn't rise as great

• Phyllo (filo) pastry: thin sheets of dough from flour, H20 and little oil

- Filling type dictates name (ex: baklava = honey and nuts, spanakopita = spinach and feta

• Croissant pastry: flakiness from laminated yeast dough

• Danish pastry: yeast-leavened puff pastry with sweet filling (jam, custard, cream cheese) covered in sugary toppings

Front 4

Preparation of pastry:

Back 4

Ingredients:

- flour

- fat (provides flakiness and tenderness)

- Liquid

- Eggs

- Salt

- Sugar

- Flavorings (alcohol, essences, extracts, flavored oils)

- Thickeners (for fillings): Arrowroot, cornstarch, ClearJel, tapioca

Front 5

Mixing methods for pastry:

Back 5

- Plain (pie) pastry

- Puff pastry (ex. Cream puffs and eclairs)

Front 6

To make tender pastry:

Back 6

- Blend soft fat into flour before adding any liquid (fat coats the proteins and prevents them from forming gluten)

- Instead of water, use an ingredient that's part fat, such as sour cream, cream or egg yolks (gluten can't form without water and the additional fat contributes to tenderness)

- Add acid to the dough in the form of lemon juice, vinegar or sour cream (acid breaks long gluten strands)

Front 7

To make flaky pastry:

Back 7

- Keep the fat cold and in large pieces (large, cold pieces will remain firm in the oven long enough to create flakes)

- Flatten large pieces of cold fat (chunky pieces will make holes in the crust rather than act as spacers)

Front 8

<200 kilocalorie in pie and pastries:

Back 8

Fruit turnover (83/4)

Coconut cream (143/8)

Fruit strudel (195/8)

Front 9

200-300 kilocalorie pies and pastries:

Back 9

Toaster pastry (204/5)

Cream puff 3 1/2 x 2 in (238/17)

Chocolate mousse pie (247/15)

Apple fritters, 2 (260/11)

Eclairs 5 x 2 x 3/4in (262/16)

Coconut custard pie (270/14)

Blueberry pie (271/12)

Apple pie (277/13)

Front 10

300+ kilocalorie pies and pastries:

Back 10

Lemon meringue pie (303/10)

Cherry pie (304/13)

Banana cream pie (387/16)

Chocolate cream pie (344/22)

Pecan pie (503/22)

Front 11

Rolling pastries:

Back 11

- Chilling the dough

- Rolling surface

- General techniques

- Rolling plain pastry (alternative pie crust)

- Rolling puff pastry (laminating puff pastry dough, frozen rolled phyllo dough)

Front 12

Fillings of pastries:

Back 12

- Fruit fillings (old-fashioned, cooked-juice and cooked-fruit)

- Cream filling

- Custard fillings

- Chiffon pies

- Meringue pies

- Pastry fillings

Front 13

Toppings and Baking of pastries:

Back 13

Toppings:

- Glazes

- Crumb toppings

Baking:

- pan selection and preparation

- Temperature and timing

- Testing for doneness

Front 14

Storage of pastry:

Back 14

- Refrigerate or freeze pastry to store

- Don't freeze pies containing eggs and milk products

Front 15

Pastry is essentially bread that is:

Back 15

- Flaky, tender, crisp and lightly browned

- The delicate combination is not easy to achieve