Transcript Types of Pastry

Objectives of this slideshow:
 To learn about the 4 main different types
of pastry used in school.
 To understand the functions of flour, fat
and water in pastry making.
 To learn which pastry is best suited for
specific recipes.
Types of Pastry
 There are four main types of pastry that
we use in school:
 Shortcrust
 Rough Puff
 Choux pastry
 Filo pastry
Types of Pastry (2)
This is what they look like when
they have been cooked:
Other Pastries:
Other pastries that are used to make food
products include:
Pate Sucree Pastry
Suet Pastry
Hot Watercrust
Strudel Dough
Chocolate Pastry
Functions of Pastry Ingredients:
Function of Flour:
Soft, plain flour is used for shortcrust
pastry to give it a short crumb.
Strong plain flour is used in choux and
Flaky or rough puff pastry as it contains more
Gluten – this is needed to make the dough
and give the pastry elasticity.
Function of fat:
Fat shortens the mixture in shortcrust.
It traps air between the layers in flaky
Pastry.
It adds colour and flavour.
Functions of Pastry Ingredients:
Function of Water:
The use of boiling water in choux
pastry gelatinises the starch causing
the dough to thicken.
The water binds the ingredients together.
It develops the gluten in flaky and choux pastry.
Pastry Proportions:
Pastry
Ratio
Fat
Flour Water
Special Points
Shortcrust
1:2
100g
200g
8 teaspoons
All yellow fat / all white fat
/combination e.g. ½ butter, ½
lard
Rough Puff
3:4
150g
200g
7 tablespoons
+ 2 teaspoons lemon juice
Suet crust
1:2
100g
200g
7- 8 tablespoons
Grated suet or vegetarian suet
Choux
2:3
50g
75g
8 – 9 tablespoons
Boiled fat & water, beaten egg
Hot Water
3:8
75g
200g
5 tablespoons
Boiled fat and water
Baking Blind:
When making tarts, quiches and flans you
often bake the pastry ‘blind’.
This is when you line the raw
pastry with greaseproof paper
and baking beans to prevent
the pastry from rising. After
15 minutes you remove the paper and beans
and cook the pastry case for 5 – 10 minutes
more until it is golden brown.
Shortcrust Pastry Practical:
Next week you are making 3 pastry dishes
Quiche, a shortcrust pastry dish, Vol au vents
using ready made puff pastry and palmiers
using the left over pastry from the vol au
vents.
Use the recipes on
www.keswickfood.weebly.com to help you
organise yourself for these 3 dishes.