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Leiths Theory > Pastry > Flashcards

Pastry Flashcards

1
Q

Key points for making choux (5)

A

-Sieve flour three times- into grease proof for a shoot
-Small dice of butter for quick melting
-Dont let water boil when melting butter
-Dont overwork panade- cool to blood temp
-Aim for a reluctant dropping consistency, holding shape, matte appearance

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2
Q

What is a crème diplomat?

A

Crème patisserie with the addition of whipped cream

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3
Q

Crème mousseline is…

A

Crème pat with the addition of butter

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4
Q

MEP point for making crème mousseline

A

Same temp of butter and crème pat so they can incorporate gradually

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5
Q

What is invert sugar?

A

Combination of glucose and fructose- sweeter than regular sugar so less is needed resulting in a smoother mouth feel

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6
Q

Pate sablee is made using

A

Icing sugar and creates a sandy dough

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7
Q

Pate Sucre is made using

A

Caster sugar and results in a sugared pastry

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8
Q

How is pate Sucre/ sablee different to shortcrust pastry

A

No water - liquid is egg yolks only.
High fat and sugar content which inhibits the gluten for a very snappy, biscuit like texture

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9
Q

What is pecking?

A

Combining sugar and butter with your hands for pate sucree

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10
Q

What is chopping?

A

When flour egg and butter mix combined and chopped through with a palette knife

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11
Q

Fraisiering is

A

Bring pastry together using pressure of palette knife

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12
Q

Method for pate Sucre

A

-Sift flour into circle
-Put cubed cold (but pliable butter) in middle- add half sugar
-Incorporate by pecking then add rest
- then add yolks and vanilla - streak free and combined
- then flick in flour
-palette knife chopping in- small dough lumps
- Fraser
- chill in flat disk, no cracks

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13
Q

Things to remember when making crème pat (custard thickened with flour)

A

Cook flour out- bubbling for two minutes
Taste, season
Pass through sieve when ready to use.
Close cover to stop skin forming

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14
Q

What temp is pate Sucre baked at

A

190c down to 170 if needed. High sugar content so liable to burn

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15
Q

How do you prep a tin for Genoise?

A
  • oil/ melted butter on all sides of tun
  • disc of parchment in base
    -Dust with caster sugar
  • dust with plain flour

Tap out excess!!

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16
Q

What type of cake is a Genoise?

A

Whisk method

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17
Q

How does Genoise rise?

A

From whisking in air and effective folding to keep air locked in

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18
Q

MEP for Genoise (5)

A
  • melt butter
  • prep tin
  • oven on to 180 middle shelf
  • room temp eggs
    -water onto boil for Bain Marie
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19
Q

List the key steps for making a Genoise

A
  1. Whisk egg and sugar off heat
  2. Onto heat whisk for approximately 6-7 minutes starting on low speed up to fast a few minutes in. 5- second ribbon.
  3. Whisk off the heat until room temp when desired consistency achieved.
  4. Sieve the flour in evenly and fold in efficiently
  5. Pour in the cooled melted and gently fold.
  6. Gently pour into tin (disrupting any final flour pockets)
  7. Bake for 25 minutes - check- another 5 or ten
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20
Q

How can you tell a Genoise is cooked? (3)

A

Risen and golden
Shrunk from the sides of tin slightly
Spring back when lightly pressed

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21
Q

What temp and shelf is choux baked at ?

A

200c top third oven

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22
Q

What temperature and shelf should Genoise be baked at?

A

180c middle shelf

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23
Q

When making Genoise, why would the mousse mix become syrupy?

A

The Bain marie water is too hot

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24
Q

What causes a poor rise on a Genoise (2)

A

Not enough volume on the mousse (over/ underwhisked)
Mixture was over folded when butter and flour added

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25
Q

Why would a Genoise sink in the middle?

A

Not cooked for long enough/ oven opened too soon
Dense pockets of flour

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26
Q

What sets french pastry apart from shortcrust

A

It’s very high fat and sugar content- gluten is greatly inhibited to create a very snappy pastry which is very tender and flavoursome

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27
Q

Keep MEP points for crème pat

A

Keep stirring
Taste - cool out flour
Close cover

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28
Q

What is lamination

A

To incorporate butter into a dough through the rolling and folding process creating thin sheets of dough

29
Q

When practising puff how much water is recommended?

A

110ml

30
Q

How much salt is needed in puff

A

1/2 tsp (not scant like it says in book)

31
Q

Why is it crucial to used ice cold water when making puff?

A

To prevent too much gluten development in the dough

32
Q

Why add vinegar to puff pastry?

A

Will prevent dough going grey if making and leaving overnight

33
Q

Do you knead the determine for puff pastry?

A

Yes for 2 minutes to get a smooth dough of even consistency

34
Q

How long does detrempe rest for?

A

Minimum 20 minutes

35
Q

How far do you roll your detrempe out to incorporate butter?

A

Twice as long as it is wide. Cut butter to fit

36
Q

Why do your rest puff pastry between rolls and folds?

A

To relax gluten and make rolling out easier

37
Q

How long should a set of two rolls and folds take

A

5 minutes- keep pastry as cool as possible

38
Q

Why is it important to maintain straight corners when rolling puff pastry?

A

To ensure an even rise

39
Q

How many rills and folds are needed in puff pastry?

A

6 rolls and folds (3 pairs)

40
Q

How much should puff pastry rise compared to its original size when baked?

A

3 times

41
Q

How do we know when puff pastry is done?

A

Golden colour, set and firms sides, no grey

42
Q

Name three dishes that puff could be used for?

A

Beef welly, pitivier, tart tasting, Mille feiulle

43
Q

3 MEP points when making petit fours

A
  • accurate measuring Of ingredients
  • precise temp measurements
  • MEP all ingredients so you can flow through the recipe freely
44
Q

Rules to apply when using sugar syrups in petit fours? (4)

A

Melt slowly, gentle agitation
Brush sides with water if crystals forms
No boiling until crystals fully dissolved
Measure to precise temp required

45
Q

What do you have to be mindful of whe pouring sugar syrup into egg whites when making Italian meringue?

A

No sugar on the beaters (will set up and interfere with ratios)
Add sugar slowly steadily- too quickly and egg whites could collapse

46
Q

4 Stages of sugar syrup and temp, feel and use

A
  1. Vaseline 104 - greasy (stock syrup)
  2. Short thread 108c - 5mm thread (sorbet)
  3. Firm ball 118-120c - ball in water (Italian meringue)
    4 caramel 180-194 - deep golden (caramel sauces)
47
Q

3 key characteristics of invert sugar?

A

High sweetness (than sugar)
Retains moisture
Prevents crystallisation
Smoother mouthfeel

48
Q

When making macaroons what must you do to the almonds and icing sugar?

A

Make sure they are sieved very well together

49
Q

Why do you rest macaron shells before baking?

A

To form an outer shell which will encourage a good ‘foot’

50
Q

How long should macarons rest before serving?

A

2-3 hour min. Stored air tight container in fridge

51
Q

What setting agent is commmonly used in marshmallows?

A

Gelatine

52
Q

How do we pre tin for marshmallow or pate de fruit

A

Spray oiled, double cling oiled

53
Q

How best to add pectin to a pate de fruit?

A

Mix it with a portion of sugar in recipe and rain it in

54
Q

What type of pectin is used in pate de fruit

A

Pectin Jaune/ yellow

55
Q

What type of pectin is used in blackcurrant gel?

A

Pectin NH

56
Q

What two skills are combined when making croissants?

A

Bread making and laminated doughs

57
Q

Keep MEP points for croissant

A

Cool envunroment
Quality ingredients (835 butterfat min for butter)
Attention to detail

58
Q

How much water for croissant dough?

A

200ml

59
Q

Storage during rolls and folds? And why?

A

Lighly oiled plastic bag
To allow yeast to to work and puff dough a little

60
Q

Why

A
61
Q

Butter when adding to do?

A

Cold but pliable

62
Q

What shape should butter be when incorporating it into croissant detrempe

A

Square

63
Q

How many rolls and folds for croissants?

A

2 double rolls and folds

64
Q

Quantity for shortcrust?

A

250g plain flour
140g butter
50ml liquid (half water and egg)
Salt pinch

65
Q

Stages of making shortcrust? (7)

A

Cold ingredients

  1. Cutting in (scissors)
  2. Rubbing in
  3. Chilling
  4. Ridging
  5. Rolling
  6. Lining
  7. Blindbaking
66
Q

2 egg quantity of choux?

A

150ml water
70g plain flour
55g butter
2 eggs
Pinch salt

200 top third 20-30

67
Q

Vicky sandwich temp and shelf?

A

180, middle

68
Q

Rules for gelatine and how much is needed to set 570- 600ml liquid?

A

3 sheets/ 3 tsp powder
Dont stir
Dont boil

Leiths Theory (22 decks)

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