Chapter 5 Flour Pastries

5.1 Introduction & Classification with examples

 The term pastry comes from the word ‘paste’ meaning a mixture of flour, liquid &
fat.
 Pastry dough has more fat than any other dough
 It has tenderness & flakiness’

Classifications

1. Short crust pastry [Link] pastry [Link] water crust [Link] pastry [Link] pastry
[Link] pastry

5.2 Recipes, Methods of Preparation,

1. Short crust pastry

Short crust pastry is a mixture of flour, fat, cold water sometime sugar, egg; milk also added
the flour should have low gluten content. The fat will reduce the extensibility of the gluten
that is it makes the gluten strands shorter….hence the term shortening for the fat used in the
bakery and the term short crust pastry. The usual method of making short crust pastry is by
the rub-in method. Chilled fat or butter is rubbed into the sieved flour so that it is finely
dispersed and resembles a sandy or bread crumb like texture.
The ratio of fat to flour is normally 1:2

Ingredients Qty
Flour 200gm
Fat (butter) 100gm
Salt 2gm
Cold Water 50ml

 Sieve flour & salt

 Cut butter in small cubes & rub- in lightly in flour with the finger tips till it
resembles bread crumb
 Mix with cold water & make a dough
 Rest dough in refrigerator for while
 Used as required for Tart, Flan, Pies

Blind baking: Baking blind (sometimes called pre-baking) is the process of baking a pie
crust or other pastry without the filling. Blind baking a pie crust is necessary in pastries when
it will be filled with an unbaked filling (such as with pudding or cream pies), or if the filling
has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is
also used to keep pie crust from becoming soggy due to a wet filling.
2. Choux pastry also called as éclair paste. The French name pate a choux means cabbage
paste referring to the fact that cream puffs look like little cabbage. These are hollow shells
which have a crisp and brittle texture. These are then filled with a variety of fillings both
sweet and savory.
Water, butter and salt are boiled together and then the flour is added in to form a partly
gelatinized paste. It is mixed vigorously with a wooden spoon and then cooked once more till
the mixture has a shiny appearance and leaves the sides of the pan. Beaten eggs are added
gradually to the paste. It is then piped into the desired shapes

Ingredients Qty
Flour 375gm
Fat (butter) 250gm
Salt 2gm
Water or milk 500ml
Eggs 10no

 Put butter & water into a thick pan & bring it to boil
 Remove from fire & add sieved flour gradually & whisk it
 Return it to fir & cook until it leaves sides of the pan
 Remove & cool for 2-3 [Link] it is not cooled it will cook the eggs when they are
added.
 Beat the eggs & add to flour mixture gradually
 Mixture should be of smooth & soft consistency but firm enough to pipe out
 Used as required for the éclairs, profiteroles, creampuffs, Paris-Brest

Hot water pastry: This is also known as the cooked pastry. It is lean dough made by cooking
the flour, salt and a little fat in water to a paste. This paste is then used to line the sides of pie
tins, using the hands to apply the mixture; the filling was then placed inside the tin and then
covered with more of the paste.
Cornish Pasties, a traditional Welsh favourite was originally made with Hot Water Pastry.

Ingredients Qty
Flour 200gm
Fat (butter) 100gm
Salt 2gm
Water 50ml

Laminated pastry: Laminated dough is a culinary preparation consisting of many thin layers
of dough separated by butter, produced by repeated folding and rolling. Such doughs may
contain over eighty layers. This category of pastry includes Flaky, Puff, Rough Puff and
Danish pastry.

 Puff and Flaky are two of the most remarkable products of the Bake Shop. Although
they are similar products, but they are made differently Puff is referred to as the
French method whereas the English refer to it as Flaky pastry.
  The Scots have their own version and call it Rough Puff Pastry. The flour used for
laminated pastry must be of high gluten content.
 Butter is the preferred fat because of its flavour and melt in the mouth quality.
Special pastry fat (lilly fat) is also available. It has a low moisture content and good
creaming value. A weak acid solution such as lemon juice or cream of tartar is added
to the dough, as it will confer greater extensibility to the gluten.

4. Flaky pastry also known as blitz pastry is a similar product as of puff pastry. The dough is
similar but the amount of fat is only 2/3 that of the flour. The fat is creamed into a
homogenous mass and divided into two parts. The dough is rolled out into a rectangle about
½‖ thick. One third of the fat is then spread onto 2/3rd of the dough surface. The dough is
then rested/ refrigerated to relax the gluten. The process is repeated twice more to use up all
the fat and then once again without fat (blind fold). Remember to rest the dough between
each rolling. The pastry is now ready for the final make up.

The English method

 The dough is prepared with flour,fat,salt & chilled water

 Rest the dough for 10-15 min.
 Rolled it in rectangle shape (wide & long )
 2/3 dough is covered with butter slab.
 The 3rd without butter is folded in the middle & other part is folded on top of it.
 Repeat the process 2 more times.

Ingredients Qty
Flour 200gm
Fat (butter) 100gm
 Salt 2gm
Cold Water 50 to 60 %
Lime 1no

 Cream fat & divide in to two

 Sieve flour & salt together add lemon juice, water to make soft dough.
 Rest dough for [Link] out in rectangle shape &spread first layer of fat
leaving half inch edges. Give double book fold & refrigerate it for 20 min
 Again roll out dough & spread remaining fat & give double book fold &
refrigerate it for 20 min
 Repeat above procedure & give single book fold & refrigerate it for 30 min.
 Roll out again & cut in desired shapes & used
 Rolling & folding distributes the fat into dough layers.
 When pastry baked fat melts, steam formed & pastry rises due to steam
 Bake at 230C FOR 10 to 15 min.7 for 30min at 150C
5. Puff pastry has equal amounts of fat and flour. The dough is made with flour, salt, and the
lemon juice. After allowing it to rest, the dough is rolled out into a square and the creamed
block of fat is placed in the centre. The dough is then folded around the fat and it is
refrigerated for a while.
The French method
 The main feature of this method is that a square layer of fat is wrapped in the basic
dough.
 This dough is made by rubbing about 10% of the fat in flour then adding cold water
& mixing well to make dough
 After testing it is rolled into square, making each side half the distance between
opposite corners of the dough
 The fat is placed in the centre of the dough as shown in the diagram & the corners
folded in the centre so they meet & cover the joint
 This is folded again for 3 more times.
 Ingredients Qty
Flour 200gm
Fat (Lilly) 200gm
Salt 2gm
Cold Water 50 to 60 %
Lime 1no

 Sieve flour & salt together add lemon juice, water to make soft dough.
 Rest dough for [Link] out in rectangle shape & spread all fat at one time
leaving half inch edges. Give double book fold & refrigerate it for 20 min
 Again roll out dough & give double book fold & refrigerate it for 20 min
 Repeat above procedure & give single book fold & refrigerate it for 30 min.
 Roll out again & cut in desired shapes & used
 Rolling & folding distributes the fat into dough layers.
 When pastry baked fat melts, steam formed & pastry rises due to steam
 Bake at 230C FOR 20 min.& for 30min at 150C
 E.g. vol-au vent,pattice,khari

5. Danish pastry A Danish pastry or just Danish (especially in American English) is a

multilayered, laminated sweet pastry in the Viennoiserie tradition. The concept was brought
to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other
Viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated
yeast-leavened dough’s, creating a layered texture. The fat is laminated into the dough and
then the dough is folded and rolled several times.
Before final baking Egg wash is applied and the product is allowed the second proving and
then is baked at 2000C for 20 minutes. The pastry is brushed with sugar syrup after baking.
Croissants, windmills, turnovers, napoleons, and breakfast Danish are products.

Ingredients Qty
Flour 500gm
Fat/butter 250gm
Salt 2gm
Cold Water 50 to 60 %
Yeast 15-20 gm

 Sieve flour & salt make a well in the centre.

 Add yeast, water, salt & make soft dough
 Rest dough for 15-20 [Link] fat into two parts
 Roll out dough in rectangle shape & spread first portion of fat give double book fold
& refrigerate it for 20 min
 Repeat above procedure & spread second portion of fat & refrigerate it for 30 min.
 Roll out again in rectangle shape & cut in desired shapes & prove it for 45 min. or
double in size
 Brush with egg & milk wash. bake at 200c until golden brown in colour
  E.g. croissant, cinnamon rolls

Rough Puff- pastry is the Scottish answer to Puff and Flaky pastry. This is the quickest
method of making a laminated pastry. Old books describe it as the Blitz method, the term
being derived from the German Blitzen, meaning lightening. In this method, the fat is mixed
into the sieved flour in pieces, the size of walnuts. Dough is made using water and a little
lemon juice, without using too much pressure so that the fat does not completely blend into
the dough. The dough is then rolled out like the Flaky pastry method and the process is
repeated two more times. The dough is now ready for rolling cutting into the desired shape.
Ingredients
 300g Plain Flour
 Pinch Salt
 Cold water
 100g Butter, chilled & diced or frozen & grated
 100g Lard, chilled & diced or frozen & grated

Method
 Add flour, salt & all fat into a bowl & mix.
 Do not rub the fat into the flour.
 Add enough water to bring the mixture to a stiff lumpy dough.
 Roll out into a strip and fold into 3 and give a quarter turn.
 working quickly, repeat roll & fold step 3 more times.
 ideally refrigerate for about 30 minutes before use.

5.3 Do’s and Don’ts while preparing Pastry

Do’s
1. Always rest the pastry in fridge after handling it to allow the fat to firm up again
2. Use chilled water & equipments while preparing dough to maintain the dough temp.
3. Use chill fillings to avoid melting of fat
4. Preheat the oven before baking
5. Give egg wash to add glossy finish to pies & tarts
6. Bake it blind with baking beans to prevent shrinkage.
Don’ts
1. While making short crust don’t knead with hand just mix with finger tips to avoid
gluten development.
2. Don’t over work with the dough to avoid gluten development
3. Don’t use melted the fat
4. Don’t use frozen dough or filling
5. Don’t add more water than the recipe
6. Don’t take ingredients by judgement
7. Don’t use expired yeast