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Pastry Products

This document provides information about different types of pastries, including pies, tarts, empanadas, and puff pastries. It discusses common pastry ingredients like flour, shortening, salt, and liquid. It also describes different types of pastry crusts like short crust, rich short crust, puff pastry, strudel dough, and choux pastry. The document provides examples of pastries and finishes for pie crusts.

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103 views27 pages

Pastry Products

This document provides information about different types of pastries, including pies, tarts, empanadas, and puff pastries. It discusses common pastry ingredients like flour, shortening, salt, and liquid. It also describes different types of pastry crusts like short crust, rich short crust, puff pastry, strudel dough, and choux pastry. The document provides examples of pastries and finishes for pie crusts.

Uploaded by

joshuaadrianneacido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Prepare and produce

Pastry Product
Lesson 6
Pastries
Are bked products made of crust and usually with
filling inside or top of the crust.

Pastries include pies, turnovers (empanada) tarts and


special puff pastry.
KINDS OF PASTRIES
BARQUETTE
A small boat-shaped pastry shell with sweet filling.
HOPIA
A small round or oval pastry filled with sweetened
ground mongo, etc with pork fat.
CREAM PUFF
A round shell of pastry filled with custard or
sweetened whipped cream.
PIE
Fruit or meat baked with either one or two pastry
crust
Examples of PIE
Cobbler
Deep-dish pie with biscuit dough toppings.
MINCEMEAT PIE
Contains chopped apples, currant raisins, spices or
poultry.
PIZZA
Italian pie with thin spread of tomato sauce with
ham, cheese, etc.
Shepherd's Pie
Meat pie covered with mash potatoes and baked until
golden brown.
Basic Ingredients in
Making Pastry Crust
A. FLOUR
The best flour for pastry is ALL PURPOSE FLOUR.
B. SHORTENING
It coats the particles of flour so water cannot
penetrate them.
Shortening must be chilled before it is used.
Shortening
Lard or Pork Fat, which gives the shortest crust.
Butter, which is best in flavor and flakiness and is
used in puff pastry.
Margarine, which gives a rich flavor.
Vegetable shortening, which has no characteristic
color or taste of its own; or
Vegetable oil, which is seldom used, because it
does not produce a flaky crust.
C. SALT
It accentuates the taste of other ingredients.
D. LIQUID
WATER is the most commonly used in liquid in pastry dough.
Milk, cream, fruit juice or eggs are also used in special recipe.
Warm or lukewarm liquid soften the shortening nd results in a
hard or brittle pastry.
Cold Water must be used except in strudel or choux pastry.
TYPES OF PASTRY
CRUST
SHORT CRUST
Made from All-purpose flour and
chilled shortening with water and
little salt.
This also the most frequently used
pastry dough for pies and tarts.
It is made be quickly mixing and
kneading the flour with the
shortening and water.
RICH SHORT CRUST
This is made from All-
purpose flour, chilled
shortening usually butter
or margarine, pinch of salt
plus sugar crust.
PUFF PASTRY
This is made of many thin
layers of dough or leaves of
dough.
The dough consist of pastry
flour, chilled butter and
cold water.
This pastry is difficult to
prepare successfully and
needs a lot of practice.
SPECIAL PASTRY
STRUDEL
The making of strudel dough is
entirely different from short crust.
Ingredients are bread flour, melted
butter , eggs and warm water.
Dough is thoroughly kneaded.
CHOUX PASTRY
This is made up of flour,
butter, water, salt and
generous number og
eggs.
Made by heating the
butter and water to a
boil, the flour and salt
are added to the boiling
mixture and beaten
well to give a hot paste.
GRAHAM CRACKER
CRUST
This is made of crust
graham crackers, melted
butter and sugar.
These are mixed
thoroughly and pressed
on the sides and bottom
of a pie pan.
Methods of Finishing
Pie Crust
 Fluting
 Crimping
 Making a Lattice
 Designing the Top Crust

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