patricia dijan chapter14

8/7/2019 patricia dijan chapter14

1/29

PRESENTED BY: PATRICIA CASSANDRA DIJAN

Pastry Basics Chapter 14


2/29


3/29

PATE BRISEE AND SHORT PASTRIES

--The quality of the pastry used to make tarts and tartlets isperhaps even more important than the quality of pie dough.Because tarts are generally thinner than pies, with less filling,the dough is a prominent part of the finished pastry and not

just a holder for the filling, as often seems to be the casewith American style pies. The best of these doughs aremade with pure butter, not shortening, and they generallyare enriched with eggs and sugar. This section includes twotypes of doughs, which differ in their mixing methods. Pate

brisee the term means broken dough is mixed the sameway as mealy pie dough-that is, the fat is first combined withthe flour. The amount of mixing determines how flaky thedough is. Pate brisee is usually used for large tarts.


4/29

PUFF PASTRY

Puff pastry is one of the most remarkable products of the bakeshop.Although it includes no added leavening agent, it can rise to 8 times itsoriginal thickness when baked.

Puff pastry is a laminated or rolled-in dough, like Danish and croissantdoughs. This means it is made up of many layers of fat sandwiched

between layers of dough. Unlike Danish dough, however, puff pastrycontains no yeast. Steam, created when the moisture in the dough isheated, is responsible for the spectacular rising power of puff pastry.

Because puff pastry or puff doughs consists of over 1000 layers, manymore than in Danish dough ,the rolling-in procedure recquires a greatdeal of time and care.

As with so many other products, there are nearly as many versions ofpuff pastry as there are bakers. Both formulas and rolling-in techniques


5/29

Vary. The formula provided here contains no eggs, for example, although somebakers add them.

Two methods for enclosing the butter and two rolling-in methods areillustrated.

Butter is the preferred fat for rolling in because of its flavor and melt-in the-

mouth quality. Special puff pastry shortening is also available. This shorteningis easier because it is not as hard when refrigerated and because it doesntsoften and melt at warm temperatures as easily as butter does .It is also lessexpensive than butter. However, it can be unpleasant to eat because it tends tocongeal and coat the inside of the mouth.

The quantity of rolled-in fat may vary from 50 to 100% of the weight of theflour, or 8 ounces to 1 pound of fat per pound of flour. If the lower quantity of

fat is used, the dough should be left slightly thicker when rolled out, Puffpastry that is low in fat will not rise as high and may rise unevenly. This isbecause there is less fat between the dough layers, so the layers are morelikely to stick together.


6/29

The illustration in this section show in detail the proceduresfor mixing the dough, enclosing the butter, and rolling. Theprocedure below shows one complete method for making puffpastry using the four-fold method for rolling-in. An alternative

method for enclosing the butter in the dough is illustratednext. Finally, the three-fold method is shown as an alternativerolling-in procedure.

Formulas for blitz puff pastry and reserved puff pastry are alsoincluded. Blitz puff pastry is actually a very flake pie dough thatis rolled and folded like puff pastry. It is easier and quicker to

make than classic puff dough(blitz is the German word forlightning).It does not rise high as true puff pastry and itstexture is not fine, so it is not suitable for products in whichhigh, light pastry is described. However, it bakes up crisp and


7/29

Flaky and is perfectly suitable for napoleons andsimilar desserts that are layered with cream fillings.

Reversed puff pastry is somewhat unusual and

rather difficult work with. As the name suggests, thebutter and dough are reserved-that is,the butter(which has flour mixed into it)encloses the doughrather than the dough enclosing the butter.

Although it is more difficult to prepare, it can bemade up and baked without a final test, as it shrinksless than classic puff pastry.


8/29


9/29


10/29


11/29


12/29


13/29


14/29


15/29


16/29


17/29


18/29


19/29


20/29


21/29


22/29

BAKED MERINGUES

To refer baked meringues as pastries may seem

odd, as the term pastry usually refers to desserts

made from flour goods such as puff pastry , short

dough, or clair paste. However, meringue that is

bagged out into shapes and baked until crisp is

used in many of the same ways as flour pastry . It

can be filled or iced with many kinds of creams,icings, and fruits to make an interesting variety of

attractive desserts.


23/29

Basic meringue mixtures are discussed in chapter12, along with other creams, and toppings. Commonmeringue and Swiss meringue are the typesgenerally used to make crisp, baked shells. The basic

procedure for baking meringue is presented in thissection, followed by instructions for individualdesserts. Also a special meringue mixture containingnuts is introduced. This flavorful mixture is usually

made into round, crisp layers that are used somewhat like cake layers. They may be filled and icedwith buttercream, chocolate mousse, whippedcream, or similar light icings and creams.


24/29

CRISP BAKED MERINGUES

1. Using a pastry bag, form the meringue into the

desired shapes on baking sheets lined with

parchment paper. Specific shapes are indicated in

the procedures for specific desserts.

2. Bake at 200 too 225F(100C) until crisp but not

browned. This will take 1 to 3 hours, depending on

size. 3. Cool the meringues, then remove them from the

parchment. Be careful, because they may be fragile.


25/29


26/29


27/29


28/29


29/29

End of

presentation

Documents

patricia dijan chapter14