Baking "Science" Flashcards
What is the basis for a mouse?
Base plus lightener such as whipping cream.
Note: translates into foamy and light.
What is the french name for puff pastry?
Feuillete
What is the process of docking on pastry?
Pierce small holes or cuts in dough to allow steam to escape
Syneresis Prevention
- Syneresis happens at 190 degrees.
2. Adding cornstarch prevents syneresis and creates a buffer from the “squeeze” of water greater than 190 degrees.
Pate Brisee
Broken Dough = short dough 3:2:1 - Flour:Butter:Water Ingredients: 1. Flour 2. Butter - cold small cubes 3. Water - iced 4. Salt Method for making: 1. Whisk flour and salt 2. Add butter, mix by hand flattening butter pieces 3. Add water and bring together. Do not over mix. 4. Flatten into disk 5. Cover with plastic and refrigerate for at least 30 minutes
Fraisage
Cutting butter into the dough, either by hand or with a tool
Pate Sucree
Sugar pastrie. Make like sugar cookies Ingredients: 1. Butter 2. Sugar 3. Egg 4. Flour 5. Salt Method for making: 1. Cream butter and sugar 2. Add egg 3. Add flour and salt 4. Mix only until will incorporated 5. Do not overmix 6.Flatten into disk 5. Cover with plastic and refrigerate for at least 30 minutes
What is confit?
Preserving by cooking in fat
What is clafoutis:
Clafoutis is a “batter”. Unlike a custard, it contains flour.
What is Creme Anglaise
English Cream Ingredients: 4:1:1 in ounces 1. Milk ( 8 oz) 2. Sugar (2 oz) 3. Egg Yolks (2 oz) 4. Vanilla Bean or Vanilla Extract (1/2 tsp)
What is Frangipane?
An almond flavored cream or paste Ingredients: 1. Butter 2. Sugar 3. Almond Flour 4. Eggs 5. A.P. Flour 6. Vanilla Extract 7. Lemon Zest 8. rum 9. Pinch of salt
What is Creme Brûlée?
Oven cooked custard Ingredients: 1. Heavy Cream 2. Vanilla Bean 3. Sugar 4. Egg Yoks 5. Pinch of salt
What are the primary ingredients in bread:
- A.P. flour
- Active Yeast
- Salt
- Water
What is Pastry Cream:
Ingredients:
- Milk
- Sugar
- Vanilla Bean
- Pinch of salt
- Egg Yolks
- Corn Starch (prevents syneresis)
- Butter
Meringue
Whipped egg whites mixed with sugar
Three different types/techniques: Where and when the heat is applied is the difference.
- Common French: Whipped egg whites room temp with sugar, usually baked or poached
- Swiss: Combine whites and sugar in mixing bowl and warm over simmering heat (double boiler) to 140 degrees , then transfer to mixer and whip to soft, medium or stiff peaks. Often used in making buttercream.
- Italian meringue: egg whites whipped, then sugar brought to soft ball 235 -240 degrees and poured over soft peak whites until firm and shiny. Often piped on top of tart or baked Alaska. Also used for shells, cookies and Italian buttercream.
Quennelle
Football shape for potatoes, cream presentation.
Baking Powder to flour (levenear)
Adding a leavener/air such as baking powder to flour makes it a more soft and crumbly dough.
Butter to flour
Adding butter to flour, makes it more tender.
Pate a Choix
Precooked batter that expands from the steam released in the dough to form a hollow shell when baked. Used for Profiteroles (cream puffs) or not hollow as for Gougeres.
Cooking Technique:
- Water, Butter, salt and sugar if dessert in a saucepan.
- Bring to a boil
- Once butter is melted, remove from heat and stir in flour.
- Transfer back to heat and continue to stir until mixture pulls away from sides of the pan clean and leaves a film on the sides. and bottom of pan.
- Transfer dough into a bowl and stir until steam subsides.
- add eggs one at a time until fully incorporated and pipe able.
- Place mixture in a pastry bag and pie in circular 1 inch wide and tall balls.
- Bake on high heat (425 to brown and then lower heat to 325/350 finish/dry cook interior)
Note: Can use AP Flour, but Bread flour is best because it has more proteins and can absorb more liquid. More liquid equals more eggs which results in a lighter finished pastry.
Vacherin with Fruit
Meringue Baked Shell with Pastry Cream and Fruit
