Chapter 12
Pastry Elements
Pastry Elements
• The baker’s ability to use a limited number of preparations to make
a wide variety of product is critical.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Éclair Paste (Pâte à Choux)
• Bakes into golden brown, crisp pastries
• It is unique among doughs because it is cooked before baking.
• It is batterlike with a smooth, firm texture, not dry or crumbly like
other doughs.
• Steam is a key leavening agent.
– To activate the steam before the dough sets these products are baked at
relatively high temperatures.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Meringue
• Is a mixture of egg whites whipped with sugar and a confection or
cake baked from this preparation.
• Texture depends on the ratio of sugar to egg whites.
• Low sugar creates soft meringue and vice versa.
• There are three methods for making meringue:
– Common
– Swiss
– Italian
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Types of Meringue
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Troubleshooting Meringue
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Phyllo Dough
• A Greek word meaning “thin sheet or leaf” it serves as a tart crust
or wrapper for various sweet or savory fillings.
• It is made from flour, water, a bit of oil and eggs, stretched very
thin.
• Difficult to prepare, excellent quality phyllo dough is available
commercially.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Crêpes
•
•
•
•
Thin, delicate, unleavened pancakes.
They are made with very liquid egg batter cooked in very hot pans.
They can made with buckwheat, cornmeal or other grains.
They are usually filled, garnished and served warm.
– A traditional tableside preparation is to flavor the crêpes with warmed brandy
or spirits before serving.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
Convenience Products
• Mixes and powders are sold for many of the products discussed.
• Forming and baking these products still require a formidable skill
level.
• Éclairs made from prepared mixes can be drier than freshly
prepared product.
• Meringues made from prepared mixed approximates scratch
product.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.