FOS3026 Ch. 24: Pastries & Pies

When a thickener such as cornstarch is used in fruit fillings for pastries, lemon, lime, or other acids should be added .....

AFTER cooking the filling so as not to inhibit the gelling process

Diff. b/w hot water crust pastry & short/sweet dough pastries (both plain, nonlaminated pastries)

Short/sweet dough contains more sugar therefore is sweeter & more crumbly

Danish

YEAST-leavened puff pastry (laminated) that is often filled with sweet jam custard or cream cheese in its center

What is ClearJel?

a chemically modified version of cornstarch that is used as a thickener for pastry/pastry fillings

Pastry is essentially

bread that is flaky, tender, crisp, & lightly browned--delicate combination that is not easily achieved

How does fat inc. the tenderness of pastry?

by coating particles to inhibit gluten development

How is the flakiness of puff pastry achieved?

by extensive lamination, which is very time-consuming therefore ready-made puff pastries are often available in the freezer section

How is the ideal combination of tenderness & flakiness of pastry achieved?

by having some fat absorbed by flour & leaving some as pea-sized particles to melt off

How are non-pastry pie crusts made?

by mixing crushed cookies/cereal/granola with a little fat & sugar & then pressing the cohesive mass into a pie pan before adding filling

How is maximum tenderness of pastry achieved?

by thoroughly combining fat in the pastry mixture

What types of pies use the cooked-juice method of fruit filling preparation?

canned/frozen fruit pies

How is phyllo (filo) laminated pastry made?

characteristic paper-thin sheets of pastry are each brushed w/ butter & stacked into layers

How should pies/pastries be cooled?

on a rack to prevent condensation

How should pie crusts be rolled out?

one at a time

Cooked-fruit method of preparing fruit fillings

same as cooked-juice method exc. fruit is added to the thickened juice & the mixture is brought back to a boil before the complete mixture is poured directly into the prebaked pie shell (at which point no further baking is required unless two-crust pie)

How should pastry be stored?

should be refrigerated or frozen (don't freeze pies that contain egg & milk products)

Tartlets

single-serving version of tarts (type of pie)

Why is only the shell baked in preparation of chiffon pies?

so that nondairy whipped toppings can be used instead of raw egg whites

Liqueurs

sweetened alcohols sometimes used as flavoring in pastries

Old-fashioned method of preparing fruit fillings

sweetener & thickener are mixed together first & then combined with fruit, then the filling is placed in an unbaked pie shell, covered with a top crust & baked

Ingredients of pastries are either ............ or ............

tenderizers/tougheners

Fat as an ingredient in pastry also contributes to .............

tenderness

After chilling the butter block & flour mixture used to make puff pastry SEPARATELY...........

the components are ready for lamination

Tenderness

the ease with which pastry gives way to the tooth (partially determined by fat)

What is unique about galette pies?

they are made without a pan

How are quick (blitz) pastries easier & faster versions of puff pastry?

they combine the mixing technique of plain pastry with the folding technique of puff pastry

Choux is more like a ........... than a dough

thick paste

Why are pies/pastries cooled on a rack?

to prevent condensation

What is the purpose of placing aluminum foil around the edge of a pie crust during baking?

to prevent over-browning/burning of the edges

Why are egg yolks sometimes added to pastry?

to tenderize the pastry & add color, flavor, and/or richness

Streusel toppings

toppings sometimes used for one-crust pies that are made from flour, fat, brown sugar, & additional flavorings i.e. nuts, cinnamon, etc. & sprinkled on top of the pie filling

Pastry quality depends on

type & amount of FLOUR used

Phyllo (filo) pastry

type of laminated pastry prepared by brushing characteristic paper-thin sheets of pastry with butter & stacking them into layers--diff. types based on filling

Croissant

type of laminated pastry that gets its flakiness from laminated YEAST dough

Brioche

type of nonlaminated pastry made using sweet yeast dough to make airy buns & loafs (i.e. sandwich/burger brioche buns)

Choux

type of nonlaminated pastry that is more like a thick paste than a dough; used to make cream puffs & eclairs

Puff pastry (laminated)

type of pastry that contains many layers of fat which cause it to "puff" when baked to produce a very light, airy, & flaky laminated pastry

Main dish pie

type of pie (plain, nonlaminated, pastry crust) made in deep dishes that have been lined with dough to encapsulate savory ingredients (i.e. chicken potpie)

Up to how much fat can pastry/pie doughs contain?

up to equal parts fat & flour!

Function of egg wash used on pastry

used to make golden crust

Long flake

very flaky pastry

Function of egg whites in pastry

water & proteins in the egg white toughen pastry

What is the simplest way to transfer rolled plain pastry to the pan?

wedge method

When is pie baking complete?

when crust is lightly browned

Which method of preparing fruit pastry filling allows the fruit to retain more of its flavor, shape, & texture than other methods?

cooked-juice method

Puff pastries are baked on

cookie sheets

Thickeners used in pastry fruit fillings incl.

cornstarch, tapioca, & waxy maize

Meringue pies

cream or chiffon pies covered with soft meringue that is swirled on top & quickly browned in the oven

Custard-filled pies

custard filling & pie crust are baked separately, then the cooled filling is placed into the cooled shell right before serving

Why are top crusts of pies usually pricked with a fork or slashed with a thin knife/left open with picturesque designs i.e. lattice?

decoration (pleasing appearances) & to create vents for steam to escape

How are galettes made?

dough is rolled out, filled with fruit in the center w/ ~2 in. border that is pleated in folds over the center with some fruit showing through

If too much sugar is added to a pastry fruit filling, it will

draw water out of the fruit (osmotic pressure)

Quick (blitz) pastry

easier & faster version of puff pastry; laminated pastry

The structure of custard (milk & egg) fillings is dependent on

egg protein coagulation

Ingredients that function as tougheners in pastries

egg whites/whole eggs, flour, milk, water

Optional ingredients of pastry

eggs & sugar

Extracts

essences (aromatic flavors distilled from fruits) that are diluted in alcohol for preservation i.e. vanilla, peppermint, lemon; used to flavor pastries

What creates the crispy crust of pastry?

evaporation of liquid from the pastry

Pastry & pie doughs contain more ...... than any other baked product

fat

Flakiness of pastry depends on

fat particle size & firmness

Flake size in pastry is controlled by

fat particle size; small cold pieces of fat incorporated into the flour mixture will melt & leave behind pockets where steam can collect & lift layers

Butter block component of puff pastry incl.

fat, flour, salt, & sometimes acid, which is hand-shaped into a block & then chilled

What kind of fats increase the flakiness of pastry?

firmer, plastic (spreadable), 100% fats

Streusel topping is made from

flour, fat, brown sugar, & additional flavorings i.e. nuts/cinnamon

Flour mixture component of puff pastry incl.

flour, salt, water, & sometimes a little fat that are combined & chilled

The ......... of CHIFFON pies imparts a light airy texture

foam structure

Wedge method of transferring rolled plain pastry to pan

fold rolled-out circular pie dough in half & in half again for easy transfer; then unfold in pie plate

Why is sugar added to pastry

for flavor (like salt) & the additional benefit of browning the crust & tenderizing the pastry by dec. gluten formation

Why is butter often chosen as the fat used in making pastry?

for flavor--has led food industry to start producing butter-flavored shortenings

Why is salt added to pastry?

for the sole purpose of FLAVOR

Galette

free-form pie made WITHOUT A PAN

How is choux (nonlaminated pastry) made?

from beating 14 whole eggs into 1 lb. of flour mixture & cooked until it forms a smooth paste, which is then poured/piped onto baking sheets; have a hollow center that can then be filled with cream

Fruit fillings used in pastries require the proper combination of

fruit (Fresh, frozen, or canned), fruit juice, sweetener, & thickener

Cornstarch is used to thicken ............ used in pastries as long as they're not too acidic

fruit fillings

Function of thickeners (starch-based) in pastry preparation

give pie dense & viscous quality

"phyllo" is the Greek word for

"leaf"

Flavorings added to pastries incl.

-Alcohol (wine, liqueurs, & spirits) -Essences (aromatic flavors distilled from fruits) -Extracts (essences diluted in alcohol to preserve) -Flavored oils (more potent than alcohol-based counterparts)

Give some ex.'s of different phyllo pastries (have diff. fillings)

-Baklava--honey & nut filling -Patatopita--potato filling -Spanakopita--spinach & feta filling -Tirpoita--cheese filling

Types of pastry fillings incl.

-fruit fillings -cream fillings -custard fillings -chiffon pies -meringue pies

Flake consistency of pastries can be described as

-long flake -short flake -or mealy

How can gluten formation be dec. in pastry preparation?

-using minimal amount of water -coating ingredients with fat -minimal handling -adding acid i.e. lemon juice, yogurt, etc.

2 components of puff pastry that are mixed separately & then chilled before stacking into layers

1) Butter block (fat, flour, salt, & sometimes acid) 2) Flour mixture (flour, salt, water, sometimes a little fat)

2 varieties of plain (nonlaminated) pastry

1) Hot water crust pastry 2) short/sweet dough pastry

2 types of pastries

1) Nonlaminated 2) Laminated

3 methods used to prepare fruit fillings for pastries

1) Old-fashioned method 2) Cooked-juice method 3) Cooked-fruit method

If a top crust is used for a pie (nonlaminated pastry) how is it placed over the filling?

1) by using the wedge method or 2) by rolling the crust onto wax paper & gently lifting it & turning it over the filling & then peeling off wax

Describe the step-by-step lamination process used to prepare puff pastry

1) chilled dough is rolled into a rectangle that is ~1/2 in. thick & 3 times as long as it is wide 2) chilled butter (butter block) is spread over 2/3 of the dough, leaving 1 in. margins on all sides 3) Right & left sides of dough are folded over the center (stacked on top of e/o to produce 3 layers) 4) Dough is turned to ready it for rolling the gluten out in the next step 5) Dough is rolled a second time (repeat step 1) without pressing down excessively b/c it will join the layers & prevent the pastry from rising 6) R & L sides of dough are folded inward so that their edges touch in the middle 7) Dough is double folded so that all layers are in a single stack (one side is folded over the other from prev. step)

Cooked-juice method of preparing fruit filling

1) juice is drained from the fruit (adding water if needed) & brought to a boil 2) starch slurry (thickener) is mixed into the boiling liquid, followed by the sweetener 3) when the mixture is thick & clear, the mixture is cooled & then poured over the fruit that has previously been arranged in a PREBAKED crust 4) pie is refrigerated

How is hot water crust pastry prepared?

1) lard is melted into boiling water & then poured into flour 2) mixture is then kneaded into a dough & molded around a container

How is laminated pastry prepared?

1) layers are rolled out, folded over, tirned, & rolled out again (repeatedly) 2) during baking, fat melts & leaves empty space for steam to lift layers (caused flakiness)

How is plain (nonlaminated) pastry made?

1) small pieces of chilled fat is cut into the flour 2) minimum amount of cold water is added to flour/fat mixture to bring the dough together 3) dough is chilled & then rolled out with minimum strokes

Mealy pastry

no flake

Define pastry

A bread product that is characteristically flaky, tender, crisp, & lightly browned

Give an ex. of an alcohol used as flavoring in pastries

Amaretto (almond-flavored liqueur)

Why are laminated pastries flaky?

Bc during baking the layers of fat melt to leave empty space foe steam to lift layers

Why is hot water crust pastry (plain, nonlaminated) less flaky than other pastries?

Bc lard is melted in boiling water & then poured in flour

Advantages of using ClearJel (modified cornstarch) as a thickener for pastry/pastry fillings

ClearJel resists breakdown from acidic ingredients & dec. tendency of pie to weep during storage

Plain (nonlaminated) pastry is more ....... and ........ than laminated pastry

Compact & crumbly

Thickeners used to make pastry incl.

Cornstarch (i.e. in fruit fillings) ClearJel (chemically modified cornstarch)

Give some ex.'s of alternative (non-pastry) crust options

Crushed graham crackers, cereal flakes, granola, or crisp cookies that are made into a cohesive mass by mixing with a little fat & sugar & then pressing into the pie pan

Which pastries are exceptions that use different/additional leavening agents besides air & steam?

Danish, croissant, & brioche all use yeast

Types of pies incl.

Dessert pie Tarts Galette Main dish pie Brioche Choux

The proportion of ....... used in pastry preparation is also highly important to pastry quality (in addition to flour amount/type)

FAT

The more layers (of dough/fat) in laminated pastry, the more ...... the pastry will be

Flaky

4 main pastry ingredients

Flour, fat, liquid, & salt

Why is pastry preparation labor intensive?

Ingredients must be precisely measured, are time & temperature sensitive, & the product requires an artosyic touch

High quality butters have ....... water content

LOWER

Compare long flake, short flake, & mealy pastry

Long flake--very flaky Short flake--moderately flaky Mealy--NO FLAKE

Give an ex. of a quick (Blitz) pastry

Napoleons

Nonlaminated pastry vs laminated pastry

Nonlaminated: fat is cut into the flour mixture Laminated: pastry is arranged in alternating layers of dough & fat

Tart

Open-faced pie (on short/sweet dough pastry) that is baked in a short-sided, fluted edge pan with a removable bottom

Dessert pies

Pie baked in a sloping pie pan w short/sweet dough pastry crust

Types of nonlaminated pastry incl.

Plain pastry (hot water crust & short/sweet dough pastries) Pies (dessert pies, tarts, galettes, main dish pies) Brioche Choux

Types of laminated pastries incl.

Puff pastry Quick (blitz) pastry (i.e. napoleons) Phyllo (filo) pastry (i.e. baklava) Croissant Danish

What type of pan is best for baking pies & why?

Pyrex glass or dull pans b/c they absorb the most heat

Thickeners used in pastry preparation are often .......-based

STARCH-based

Plain pastry

Type of nonlaminated pastry made for producing piecrusts & quiches

Hot water crust pastry

Type of plain nonlaminated pastry which functions as the badks for potpies filled with savory ingredients

The old-fashioned method uses a ......... pie crust while the cooked-juice & cooked-fruit methods use ........... pie custs

UNBAKED; pre-baked

Using all-purpose flour to make pastry results in

a tougher pastry that requires additional fat

Ingredients that function as tenderizers in pastries

acid, egg yolk, fat, & sugar

What leavening agents are typically used to make pastry?

air & steam (physical leavening agents)

The convenience of using ............ flour to make pastry is popular with the general public

all-purpose flour (however may result in tougher pastry that requires more fat)

Advantages of using the cooked-juice method to prepare fruit pie filling

allows fruit to retain more flavor, shape, & texture

Essences

aromatic flavors distilled from fruits that are sometimes used as flavoring in pastries

How much liquid should be used in pastry preparation?

as little as possible (too much causes toughness from excess gluten formation; using as little as possible also inhibits starch gelatinization)

Why should the minimal amount of liquid be used in pastry preparation?

b/c -too much liquid will result in a tough product from excess gluten formation -this inhibits starch gelatinization

Why is cornstarch not an effective thickening agent if the fruit filling is too acidic?

b/c low pH interferes w/ gelling of starch

Why is oil a less desirable fat to use in pastry preparation?

b/c oil coats all flour particles and produces a mealy texture

Why are the filling & pie crusts for custard-filled pies often baked separately?

b/c the egg proteins in the pie filling often coagulate quicker than the pie crust can bake (filling is done cooking before crust)

What temperature is generally used for baking pastries/pies?

high heat (425-450F) in order to generate steam, melt fat, & set gluten structure

Choux relies on ............. content from the eggs to steam & puff up the pastry (giving it a hollow center that can be filled with cream)

high water content from eggs

What is one of the major differences among pastry dough (vs other doughs used for baked products)?

how the fat is introduced to the dough (cold fat cut into dry ingredients)

Liquids i.e. water/milk are important for ............. & ................ of pastry

hydration & leavening (primarily leavened by steam)

Plain (pie) pastry mixing method

involves cutting cold fat into dry ingredient mixture using a pastry blender, a fork, crisscrossing two knives together, or a food processor, until fat particles are pea-sized, then sprinkling cold/ice water evenly over the mixture 1 Tbsp at a time until ingredients are just combined to form a dough

Keeping everything used in preparation of pastry at what temperature maximizes flakiness of the product?

keeping everything (fat, flour, water, countertop, & hands) COLD

Croissants get their flakiness from

laminated yeast dough

Puff pastries are

laminated--light, airy, & flaky pastries

Custard fillings

milk & egg pastry fillings

How are cream-filled pies prepared?

milk, sugar, flavoring, cornstarch, & egg are heated together until starch gelatinizes to make the cream filling, which is then poured into a PRE-BAKED pie shell

Cream fillings used in pastries are mixtures of

milk, sugar, flavoring, cornstarch, & often egg

Short flake

moderately flaky pastry (medium)

What leaveners are used in making puff pastry (laminated)?

moisture & air cause it to inc. up to 8 times in size; no yeast/chemical leaveners are used!!

Flavored oils are ............. as flavoring for pastry than their alcohol-based counterparts (i.e. extracts)

more potent

What type of flour is used by professional bakers to make pastry & why?

pastry flour b/c it has a lower protein (gluten) content

What types of pies/pastries should not be frozen?

pies containing egg & milk products

How is plain pastry rolled/placed in the pan?

plain pastry is rolled out 1-2 in. larger than the bottom of the pan to allow it to cover the sides, then transferred to the pan (simplest using wedge method)

Baklava

popular Greek laminated phyllo (filo) pastry filled with honey & nuts

Diff. b/w characteristics of puff & quick/blitz pastries

quick pastries do not rise as high as puff pastry