23059 chapter+11+ +pastry+dough
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Pastry Doughs
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Pastry Doughs
• The baker’s ability to use a limited number of preparations to make a wide variety of product is critical.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Éclair Paste
• 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 a high temperature.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
• Is a mixture of egg whites whipped with sugar and a confection cake baked from this preparation.
• Texture depends on ratio of sugar to egg whites.• Low sugar creates soft meringue and vice versa.• There are three methods for making meringue:
– Common– Swiss– Italian
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Meringue
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
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.
• Difficult to prepare, excellent quality phyllo dough is available commercially.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Crêpes
• Thin, delicate, unleavened pancakes.
• They are made with very liquid egg batter cooked in very hot pans.
• They can be flavored with buckwheat, cornmeal or other grains.
• They are usually filled and garnished, baked in the oven and served warm.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Convenience Products
• Mixes and powders are sold for many of the products discussed.
• Forming and baking products still require a formidable skill level.
• Éclairs can be drier, while meringue approximates scratch product.