Pastry Doughs

Question 1

Panade

Answer 1

doughy paste of liquid, butter, and flour cooked on stove for choux before adding eggs

Question 2

what’s the purpose of cooking a panade in choux?

Answer 2

1. choux needs lot’s of moisture, the steam generated by its high water content causes it to swell and puff so much. By cooking, we rapidly hydrate and gelatinize the starch granules in the flour so that they swell and burst. the gelatinized starch thickens the batter.
2. alters the gluten structure so it’s less elastic and less capable of retracting into its original shape

Question 3

hot water crusts

Answer 3

.

Question 4

milk vs water in choux

Answer 4

water allows you to bake either hotter or longer without as much risk of the choux over-browning, while milk leads to a more rapidly browned crust. typically interchangeable, strategically.

Question 5

flour type in choux

Answer 5

some chefs prefer low-protein for delicacy, while others prefer high protein for a sturdier choux.

Question 6

standard choux ratio

Answer 6

4 eggs to 1 cup flour to 6 tbsp butter

Question 7

mixing puff pastry detrempe

Answer 7

when you mix, you want to work the dough as little as possible. There’s no point developing the gluten at this stage.

Question 8

water/hydration in puff pastry

Answer 8

the lower the hydration, the more defined the layers will appear - bakeries ofen, for most dramatic effect, use a seriously low hydration. However, the lower the hydration, the more difficult it is to roll out. For rolling out by hand, use a higher side. This also makes the layers more enjoyable to eat (softer/more moist), even though the layers aren’t as defined.

Question 9

vinegar role in puff pastry

Answer 9

is an acid which tenderises the dough. but most importantly is responsible for stopping oxidation. If your dough oxidises it goes a weird grey colour in the fridge.

Question 10

salt role in puff pastry

Answer 10

adds flavor but also strengthens gluten

Question 11

sugars role in puff pastry

Answer 11

tenderizes the dough. Since sugar is hygroscopic, it draws water away from the flour. Since flour needs water to form gluten, if the water is kept busy by sugar, it helps limit the strength of the gluten. in other doughs this is a bad thing.

Question 12

Butters (detrempe) role in puff pastry

Answer 12

very important to limit gluten formation. rub the butter into the flour meaning we are literally coating cells of flour in fat, which prevents water from getting to the flour and thus limiting the amount of gluten that can form.