PASTRY

1. PASTRY

2. PASTRY Although we think of the pastry chef as one who makes ALL of the bread, cakes, candies, and pies, a true pastry is defined as a dough made from fat, flour, and liquid that bakes in “layers”. The layers create what we refer to as “flakiness”. Fat particles shown here in yellow, and flour is brown. In a pie crust pastry, the fat is distributed in pieces throughout the flour. As the dough is rolled out, the fat and flour become layered together. As the pie crust bakes, the fat layer melts away and air pockets form in their place. The new layers of air pockets plus the flour layers form “flakes”.

3. PASTRY The layered or flaky pastry doughs are used to make a variety of breads, candies, desserts, and of course… pie crusts! A pastry, whether it is a bread such as croissants or a dessert such as Napoleons, is considered a challenge to many bakers. The layers of fat and flour are delicate and have to be handled with care.

4. PASTRY INGREDIENTS Flour provides the structure of the product. Over-measuring flour creates “toughness”. Flour contains a protein called gluten. This can also cause a tough product if over-worked. Liquids add the moisture and hold the dough together… part of the structure. The most common is water, milk adds flavor and nutrients. Too much liquid causes the product to become soggy or sticky.

5. PASTRY INGREDIENTS Ingredients may include one or more kinds of fat… animal fats such as lard or butter create the flakiest pastry; or vegetable fats such as shortening or margarine that create a mealy pastry. Even oils might be used, especially to cut levels of cholesterol. Fat creates “tenderness”. Too much fat makes the product crumbly or greasy. If using lard, decrease the amount of fat by 15-20%. Sugar, salt, or other spices add flavor.

6. MAKING THE PASTRY DOUGH... Basic pie crust dough is called 3-2-1 dough, as the weight of the ingredients are 3 parts flour, 2 parts fat, and 1 part water. • Measure flour and salt into a mixing bowl. Put the solid fat into the bowl also. 3. Use a fork to “toss” the flour while very gradually adding water. Use your eyes and hands to judge consistency. It takes approximately ¼ cup water per 1 cup flour. 2. Use a pastry blender to “cut in” the shortening, making coarse crumbs. Use 1/3 cup shortening per 1 cup of flour.

7. MAKING THE PASTRY DOUGH... Overworking the dough at steps 2, 3 or 4 causes the flour protein (gluten) to form long, tough strands. 5. Use your hands to form dough into a soft, but not sticky ball. 4. The flour mixture begins to form clumps… clinging together as water is added.

8. ROLLING THE DOUGH INTO A PIE CRUST... Flatten the ball of dough with your hands. Flour the surface, both sides of the dough, and the rolling pin. The direction you roll out a pie crust is very important! Always start in the center and roll outward. Pick up the rolling pin and return to the center before rolling in an outward direction again. A wooden rolling pin will “spin” if you are doing it correctly. Maintain circle shape!

9. ROLLING THE DOUGH INTO A PIE CRUST... Fold the crust in half; pick up the dough at the foldline, and place it across the diameter of the pie plate. Unfold the dough, covering the entire pie plate. Carefully lift and coax the dough down into the pan…don’t push or stretch it!

10. Selecting your pie plate... If using a metal pie pan, non-shiny is best for allowing the bottom crust to brown. Glass (ceramic) pans come in 8, 9, or 10 inch diameters. When using glass pans, you may need to lower the oven temperature 25 degrees!

11. Whether the pie has just a single bottom crust, or has a top crust also, the edges must be “finished” prior to baking. This pie shows two common edge presentations… one done with a fork in the foreground, and one being fluted in the demonstration. Finishing the pie... In some pies, such as lemon meringue, the bottom crust is baked first and the cooked filling is added later. This is called ‘baking blind’. Before baking an empty crust, you must poke holes in it with fork to allow steam to escape and keep it lying flat in the pan.

12. Finishing the pie... This all-American apple pie looks great, especially since the top crust was glazed with milk and sugar. The glaze eliminates the dry- flour look and allows it to brown nicely. Glazing improves flavor and appearance. The slashes in the top of the pie allow steam to escape.

13. A Purple Ribbon Pie... 1. has a bottom crust that is flaky, not soggy a. add filling to crust just before putting it in the oven b. avoid runny fillings by adding sugar to fruit at the last minute c. bake on a rack no higher than the middle of your oven 2. each slice looks attractive a. cut pastry with a sharp, thin-bladed, hot knife b. glaze the top crust with milk and sugar for flavor and appearance

14. I've heard of weaving strips of cloth, but strips of pastry? Roll out the top crust of the pie in the usual manner. Cut this top crust into strips, ½ inch wide. Lay part of the strips across a colorful pie filling, all going one direction and spaced ½ inch apart. Weave the remaining strips of pastry over and under the first strips. Flute the edges. LATTICE-TOP PIE

15. Roll-in doughs... A roll-in dough method is used in making puff pastries. The dough must be rolled, folded, rolled again, layered with butter, refolded and re-rolled numerous times to create a very flaky product. Puff pastry dough must be kept cold, cut with a very sharp knife, chilled before baking. The famous Napoleon dessert consists of layers of puff pastry and sweetened creams.

16. Phyllo dough... Phyllo (FEE-low) dough consists of paper-thin sheets of pastry. As it bakes, the layers separate into delicate sheets. Baklava is a Greek dessert made of phyllo dough, nuts, and honey.

17. Pâte à choux (paht ah SHOE) is made by combining liquid, butter, flour, and eggs into a smooth batter. The mixture is then used to make éclairs, cream puffs, and profiteroles (pro-FEET-uh-rolls). Pate a choux... Cream puffs filled with sweetened cream or pudding. Profiteroles, or small round pâte à choux pastries, are filled with ice cream. Eclairs: piped, baked, filled, and iced

18. A tart is a plain or puff pastry dish, usually filled with a sweet filling. It is most often open, without a top crust. Tarts... Large tarts are made with a shallow pastry. Individual tarts are small and/or shallow. They commonly have a fruit or custard filling. They may be made in mini-muffin tins.

19. Fruit pies... When making a fruit pie, add sugar to fruit at the very last minute. The sugar extracts moisture from the fruit, causing it to become juicy. A juicy filling can cause a soggy bottom crust. Apple seeds are encased in shiny, hard pods called carpels. They resemble a popcorn hull, and are indigestible. Use care to remove them when coring and slicing the apple. They never soften during baking.

20. A red, Delicious apple is a variety of apple grown for ‘eating’. They are quite sweet, and the flesh is soft. This apple would get very mushy, if cooked. Fruit pies... Granny Smith (upper left) and the smaller Jonathan apples (to the right) are varieties grown for baking. The flesh is firm, and retains its shape during baking. These apples are tart. Apples, cherries, blueberries, and peaches are common fruits used in pies. All apples ‘oxidize’ or brown with exposure to air. Use care not to peel them too early.

21. THE END Now it's your turn. Are you ready to try pastry?