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Pastry Making

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by

Tracy McDonagh

on 2 February 2014

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Transcript of Pastry Making

Pastry Assignment
Flaky Pastry
Choux Pastry

Rough Puff
involves repeated rolling & folding of layers of pastry
Most common type:
Shortcrust pastry

Journal Assignment 3
TASK:
Write down all the different dishes (sweet & savoury) that you know are made from pastry.
Filo Pastry

is a pastry made up of paper thin sheets.


And

shortcrust pastry used to make Quiche & Tarts

e.g.Sausage
Rolls

Cream Slices

Eclairs

Profiteroles
unlike most pastry

choux
is made in a pot with heat.

Chicken Pie
Raspberry & Strawberry tarts
Mince Pies using sweet shortcrust pastry
Used to make dishes like
Indian Sambosas

So What is Pastry?
Pastry is a mixture of

flour, fat & water
.
Theses are the basic ingredients and there are several variation ingredients added.


Types of Pastry available
2. Filo Pastry
3.

similar to rough puff pastry,
repeated layers of thin pastry.

and Vol-au-vents use flaky pastry
4.

5.
6. Flan Pastry
Flan pastry is really shortcrust except it is richer & sweeter as it contains

sugar & eggs
.
Uses of Flan Pastry:

Bakewell Tart

individual fruit flans
fruit flans

1.

Focusing on:

Pastry needs to be kept COLD!


However there are exceptions!

TASK:
Investigate Commerical
Brands
of pastry that are in the market & investigate the
cost

of how much each type of pastry is!

TASK 2.
Choose
one

type of commercial brand of pastry to work with and make a dish savoury or sweet dish from your research.

Task 3.
investigate key points that should be considered when using your chosen type of pastry.
Rubbing in the cold butter to the flour
Full transcript