Pastry Flashcards
How is short crust made?
Fat is rubbed into flour using fingertips or a food processor, add liquid, rest and chill in the fridge before use.
Short crust is used for?
Tarts, flans, and pies (sweet/savoury)
How is choux made?
Fat is boiled with water, mixed then add flour. Beat quickly then add eggs. Pipe on tray, when cooked pierce to let out steam.
Choux is used for?
Cream buns, eclairs and profiteroles
How is filo made?
Made with high gluten content flour, by hands gently roll, stretch or press into thin sheets. Thin and fragile, dries quickly.
Filo is used for?
Spring rolls, baklavas, samosas and borek
How is hot water crust made?
Plain flour, salt, eggyolk and lard melted with hot water. Used to line deep molds with containers.
Hot water crust is used for?
Pork pies and other meat pies
How is rough puff made?
Baked at high temperature then baked at a lower temerature.
Rough puff is used for ?
Sausage rolls, pie crusts and savoury tarts
How is suet crust made?
Made with self raising flour, shredded suet and white bread crumbs. Light spongey texture.
Suet crust is used for?
Spotted dick, treacle pudding and steak and kidney pudding
