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Chapter 12

Chapter 12. Pastry Elements. Pastry Elements. The baker’s ability to use a limited number of preparations to make a wide variety of product is critical. Éclair Paste (Pâte à Choux). Bakes into golden brown, crisp pastries It is unique among doughs because it is cooked before baking.

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Chapter 12

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  1. Chapter 12 Pastry Elements

  2. Pastry Elements • The baker’s ability to use a limited number of preparations to make a wide variety of product is critical.

  3. Éclair Paste (Pâte à Choux) • Bakes into golden brown, crisp pastries • It is unique among doughs because it is cooked before baking. • It is batterlike with a smooth, firm texture, not dry or crumbly like other doughs. • Steam is a key leavening agent. • To activate the steam before the dough sets these products are baked at relatively high temperatures.

  4. Meringue • Is a mixture of egg whites whipped with sugar and a confection or cake baked from this preparation. • Texture depends on the ratio of sugar to egg whites. • Low sugar creates soft meringue and vice versa. • There are three methods for making meringue: • Common • Swiss • Italian

  5. Types of Meringue

  6. Troubleshooting Meringue

  7. Phyllo Dough • A Greek word meaning “thin sheet or leaf” it serves as a tart crust or wrapper for various sweet or savory fillings. • It is made from flour, water, a bit of oil and eggs, stretched very thin. • Difficult to prepare, excellent quality phyllo dough is available commercially.

  8. Crêpes • Thin, delicate, unleavened pancakes. • They are made with very liquid egg batter cooked in very hot pans. • They can made with buckwheat, cornmeal or other grains. • They are usually filled, garnished and served warm. • A traditional tableside preparation is to flavor the crêpes with warmed brandy or spirits before serving.

  9. Convenience Products • Mixes and powders are sold for many of the products discussed. • Forming and baking these products still require a formidable skill level. • Éclairs made from prepared mixes can be drier than freshly prepared product. • Meringues made from prepared mixed approximates scratch product.

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