Pastry Flashcards
Key points for making choux (5)
-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
What is a crème diplomat?
Crème patisserie with the addition of whipped cream
Crème mousseline is…
Crème pat with the addition of butter
MEP point for making crème mousseline
Same temp of butter and crème pat so they can incorporate gradually
What is invert sugar?
Combination of glucose and fructose- sweeter than regular sugar so less is needed resulting in a smoother mouth feel
Pate sablee is made using
Icing sugar and creates a sandy dough
Pate Sucre is made using
Caster sugar and results in a sugared pastry
How is pate Sucre/ sablee different to shortcrust pastry
No water - liquid is egg yolks only.
High fat and sugar content which inhibits the gluten for a very snappy, biscuit like texture
What is pecking?
Combining sugar and butter with your hands for pate sucree
What is chopping?
When flour egg and butter mix combined and chopped through with a palette knife
Fraisiering is
Bring pastry together using pressure of palette knife
Method for pate Sucre
-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
Things to remember when making crème pat (custard thickened with flour)
Cook flour out- bubbling for two minutes
Taste, season
Pass through sieve when ready to use.
Close cover to stop skin forming
What temp is pate Sucre baked at
190c down to 170 if needed. High sugar content so liable to burn
How do you prep a tin for Genoise?
- oil/ melted butter on all sides of tun
- disc of parchment in base
-Dust with caster sugar - dust with plain flour
Tap out excess!!
What type of cake is a Genoise?
Whisk method
How does Genoise rise?
From whisking in air and effective folding to keep air locked in
MEP for Genoise (5)
- melt butter
- prep tin
- oven on to 180 middle shelf
- room temp eggs
-water onto boil for Bain Marie
List the key steps for making a Genoise
- Whisk egg and sugar off heat
- Onto heat whisk for approximately 6-7 minutes starting on low speed up to fast a few minutes in. 5- second ribbon.
- Whisk off the heat until room temp when desired consistency achieved.
- Sieve the flour in evenly and fold in efficiently
- Pour in the cooled melted and gently fold.
- Gently pour into tin (disrupting any final flour pockets)
- Bake for 25 minutes - check- another 5 or ten
How can you tell a Genoise is cooked? (3)
Risen and golden
Shrunk from the sides of tin slightly
Spring back when lightly pressed
What temp and shelf is choux baked at ?
200c top third oven
What temperature and shelf should Genoise be baked at?
180c middle shelf
When making Genoise, why would the mousse mix become syrupy?
The Bain marie water is too hot
What causes a poor rise on a Genoise (2)
Not enough volume on the mousse (over/ underwhisked)
Mixture was over folded when butter and flour added
Why would a Genoise sink in the middle?
Not cooked for long enough/ oven opened too soon
Dense pockets of flour
What sets french pastry apart from shortcrust
It’s very high fat and sugar content- gluten is greatly inhibited to create a very snappy pastry which is very tender and flavoursome
Keep MEP points for crème pat
Keep stirring
Taste - cool out flour
Close cover
What is lamination
To incorporate butter into a dough through the rolling and folding process creating thin sheets of dough
When practising puff how much water is recommended?
110ml
How much salt is needed in puff
1/2 tsp (not scant like it says in book)
Why is it crucial to used ice cold water when making puff?
To prevent too much gluten development in the dough
Why add vinegar to puff pastry?
Will prevent dough going grey if making and leaving overnight
Do you knead the determine for puff pastry?
Yes for 2 minutes to get a smooth dough of even consistency
How long does detrempe rest for?
Minimum 20 minutes
How far do you roll your detrempe out to incorporate butter?
Twice as long as it is wide. Cut butter to fit
Why do your rest puff pastry between rolls and folds?
To relax gluten and make rolling out easier
How long should a set of two rolls and folds take
5 minutes- keep pastry as cool as possible
Why is it important to maintain straight corners when rolling puff pastry?
To ensure an even rise
How many rills and folds are needed in puff pastry?
6 rolls and folds (3 pairs)
How much should puff pastry rise compared to its original size when baked?
3 times
How do we know when puff pastry is done?
Golden colour, set and firms sides, no grey
Name three dishes that puff could be used for?
Beef welly, pitivier, tart tasting, Mille feiulle
3 MEP points when making petit fours
- accurate measuring Of ingredients
- precise temp measurements
- MEP all ingredients so you can flow through the recipe freely
Rules to apply when using sugar syrups in petit fours? (4)
Melt slowly, gentle agitation
Brush sides with water if crystals forms
No boiling until crystals fully dissolved
Measure to precise temp required
What do you have to be mindful of whe pouring sugar syrup into egg whites when making Italian meringue?
No sugar on the beaters (will set up and interfere with ratios)
Add sugar slowly steadily- too quickly and egg whites could collapse
4 Stages of sugar syrup and temp, feel and use
- Vaseline 104 - greasy (stock syrup)
- Short thread 108c - 5mm thread (sorbet)
- Firm ball 118-120c - ball in water (Italian meringue)
4 caramel 180-194 - deep golden (caramel sauces)
3 key characteristics of invert sugar?
High sweetness (than sugar)
Retains moisture
Prevents crystallisation
Smoother mouthfeel
When making macaroons what must you do to the almonds and icing sugar?
Make sure they are sieved very well together
Why do you rest macaron shells before baking?
To form an outer shell which will encourage a good ‘foot’
How long should macarons rest before serving?
2-3 hour min. Stored air tight container in fridge
What setting agent is commmonly used in marshmallows?
Gelatine
How do we pre tin for marshmallow or pate de fruit
Spray oiled, double cling oiled
How best to add pectin to a pate de fruit?
Mix it with a portion of sugar in recipe and rain it in
What type of pectin is used in pate de fruit
Pectin Jaune/ yellow
What type of pectin is used in blackcurrant gel?
Pectin NH
What two skills are combined when making croissants?
Bread making and laminated doughs
Keep MEP points for croissant
Cool envunroment
Quality ingredients (835 butterfat min for butter)
Attention to detail
How much water for croissant dough?
200ml
Storage during rolls and folds? And why?
Lighly oiled plastic bag
To allow yeast to to work and puff dough a little
Why
Butter when adding to do?
Cold but pliable
What shape should butter be when incorporating it into croissant detrempe
Square
How many rolls and folds for croissants?
2 double rolls and folds
Quantity for shortcrust?
250g plain flour
140g butter
50ml liquid (half water and egg)
Salt pinch
Stages of making shortcrust? (7)
Cold ingredients
- Cutting in (scissors)
- Rubbing in
- Chilling
- Ridging
- Rolling
- Lining
- Blindbaking
2 egg quantity of choux?
150ml water
70g plain flour
55g butter
2 eggs
Pinch salt
200 top third 20-30
Vicky sandwich temp and shelf?
180, middle
Rules for gelatine and how much is needed to set 570- 600ml liquid?
3 sheets/ 3 tsp powder
Dont stir
Dont boil
