Types of Pastry

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Types of Pastry
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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.

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Types of Pastry

• There are four main types of pastry that we use
  in school
• Shortcrust
• Rough Puff
• Choux pastry
• Filo pastry

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Types of Pastry (2)

• This is what they look like when
• they have been cooked

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Other Pastries

• Other pastries that are used to make food
  products include

Pate Sucree Pastry
Suet Pastry
Chocolate Pastry
Hot Watercrust
Strudel Dough
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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.

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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 12 100g 200g 8 teaspoons All yellow fat / all white fat /combination e.g. ½ butter, ½ lard
Rough Puff 34 150g 200g 7 tablespoons 2 teaspoons lemon juice
Suet crust 12 100g 200g 7- 8 tablespoons Grated suet or vegetarian suet
Choux 23 50g 75g 8 9 tablespoons Boiled fat water, beaten egg
Hot Water 38 75g 200g 5 tablespoons Boiled fat and water
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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.

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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.