Pastries & Pies Test Review Flashcards
Pie
Composed of a sweet or savory filling in a baked crust.
Tart
Similar to a pie except it’s shallow, straight-sided pan often with fluted edges –Usually open-faced.
Flakiness of pie is dependent on…
… the type of fat used and how big the pieced of fat are.
What to and what not to do with pie scraps-
- Trim the overhanging dough and seal the crust to form a double thick edge
- Excessdough can be used for latticework
Chiffon Pie
- Created by adding gelatin to a stirred custard or fruit purée
- light, fluffy filling containing gelatin for stabilization
- Fillings lightened by addition of beaten egg whites and or whipped cream.
Cream Pie
- Uses flavored pastry cream
- Cream filling cooked on stovetop.
- Filling can go in crust warm or piped in while chilled.
- Uses yolks + thicken with cornstarch
Custard filling
- Soft filling that bakes along with the crust
- Uses whole egg + thicken with coagulated egg yolk.
Fruit Pies
- Filling is a mixture of fruit, fruit juices, spices, and sugar thickened w/ starch.
- Fruit can be fresh, frozen, or canned.
- Starch can be flour cornstarch, tapioca/aged commercial instant, or pre-gelatinized starch.
Method 1- Cooked Fruit:
- Fruit, water, and juices are all cooked together and then thickened with a starch.
- Used for fruit that needs to be cooked (fresh) and dried fruit.
- most common way to prepare fresh fruit pie in an operation.
- Examples: Fresh apple, raisin, and rhubarb
Vol-au-vent
Larger, deep shells– savory main course item.
Method 2- Cooked Juice:
- Gel is made separately by cooking fruit juice, water, and sugar with a starch.
- Best used for canned fruit that has a syrup or water content
- Helps fruit maintain its shape and consistency
- Examples: cherry, blueberry, and other berries, peach, and frozen or canned apple fillings
Method 3: Baked
- Fruit, starch, sugar, and seasonings are all mixed and placed in unbaked pie shells
- Dough and filling are baked simultaneously.
- Best for frozen and Canned Fruit
Examples: Canned apples, Frozen berries
Puff pastry scraps cannot be…
…rerolled for products requiring high rise because it destroys the layers. They can however be used for cookies
Pate Sucree
- Aka Sweet dough
- Very rich and not flaky dough
- Used for sweet tart shells
- Creates crisp but tender crust
Mealy Dough
- Takes its name from it’s raw texture
- Fat is blended in more thoroughly until the mixture resembling coarse cornmeal.
- Used for used for custard, cream, and fruit pies.
- Uses Butter
Flaky Dough
- Takes its name from its final baked texture
- Cutting fat into flour until pea size, adding water and salt then combining into dough and rolling out.
- Used for prebaked pie shells and pie topped crusts.
- Uses shortening or lard to get its flaky texture
Crumb Crust
- Ratio- 1 part melted butter, 2 parts sugar, 4 parts crumb
- Used for Unbaked pies with cream of chiffon fillings and baked with fillings
Bake Blind
Definition- Baking a pastry case with pastry weights.
Why- (1) Seal the pastry so that it won’t absorb the juices of the filling and become soggy.
(2) Ensure that pastry is fully cooked when using filling ingredients with short cooking time
Detrempe
A paste made with flour and water during the first stage of preparing dough, especially rolled-in doughs. (Puff Pastry)
How is puff different from other laminated/ rolled-in doughs (Danishes, Croissants, etc.)
Puff pastry doesn’t contain any yeast or
chemical leaveners + Doesn’t snap back.
Bouchee
Small shells– often hors d’oeurve/appetizer
Palmier
Sugar crusted puff pastry with each side folded to the center, sliced and baked.
Docking
- Picking Small holes in an unbaked dough or crust
- Allows steam to disperse and prevent sogginess.
- Prevents the dough from rising when baked.
Pate choux
- Aka éclair paste
- Paste that bakes up into a golden brown, crisp pastry.
- Leavened with Steam
Paris Brest
- Rings of baked éclair paste, cut in ½ horizontally an filled with light pastry cream
Croquembouche
- A pyramid of small puffs filled with pastry cream. Held together with caramelized sugar.
What increases spread in cookies
- High sugar content (depending on the sugar),
- High baking soda or baking ammonia,
- Creaming (more air equals more spread),
- Low oven temperature,
- High liquid content
- Heavily greased pan.
Why is the Bake Blind Method used
1) Seal the pastry so that it won’t absorb the juices of the filling and become soggy.
(2) Ensure that pastry is fully cooked when using filling ingredients with short cooking time
