French Pastry

Question 1

Basic method to make pâte sucrée

Answer 1

1. Sift flour and salt onto work surface and spread into a large ring
2. Place cold but pliable unsalted butter in the middle and peck
3. Add the sugar and peck
4. Add the yolks and vanilla and peck until emulsified
5. Flick the flour onto the mixture
6. Chop the flour in until no floury bits remain
7. Fraiser the dough and place on sheet of clingfilm
8. Bring dough together and smooth out until no cracks remain
9. Chill in fridge

Question 2

What oven temperature and shelf for pâte sucrée?
Why is it lower than for shortcrust?

Answer 2

190 ̊C, top third
higher enrichment and sugar content

Question 3

What is the difference between pâte sucrée (sweet dough), pâte sablée (sandy dough) and pâte frollée (wrinkled dough)?

Answer 3

caster sugar, icing sugar and ground almonds

Question 4

What does “pecking” in pastry making mean?

Answer 4

To use the fingertips to push and soften the butter, incorporate the sugar and incorporate the yolk/vanilla until there is no streakiness

Question 5

What does “chopping” in pastry making mean?

Answer 5

To incorporate the flour into the butter/sugar/yolk/vanilla paste with the edge of a palette knife in a chopping motion

Question 6

What does “fraisering” in pastry making mean?

Answer 6

To bring the flakes of unform pastry together using the side of a palette knife

Question 7

Method of making crème pâtissière?

Answer 7

1. Bring milk and vanilla pod to a scald
2. Mix together yolks and sugar and temper with scalded milk
3. Return to low/medium heat and bring to a boil, stirring all the time
4. Turn the heat down and simmer for 2 minutes; taste for flour taste
5. Remove from heat, scrap into bowl, close cover and allow to cool

Question 8

What could go wrong when making crème pâtissière? How to fix?

Answer 8

• Lumpy
• The mixture was not stirred enough when it started to thicken. Pass through a sieve or whizz in a food processor
• The mixture was thick but becomes thinner upon standing
• Not brought back up to the boil to denature the enzyme found in yolk which
  breaks down the thickening properties of starch. Discard the mixture.
• Too thin
• It was not brought to the boil. Return to the saucepan and bring to the boil whilst stirring.

Question 9

How to prep tins for French pastries? (e.g. pâte sucrée)

Answer 9

No prep, or square of parchment on base for ease of release

Question 10

How to identify when French pastries are baked?

Answer 10

Light golden, no grey patches, sandy base