LEARNING OBJECTIVES:

• Understand the essence of pastry

• Identify different kinds of pastries and its various cooking preparations
PASTRY OVERVIEW

• The French word pâtisserie is

also used in English (with or
without the accent) for the
same foods
• The French word pastisserie
reffered to anything, such as
a meat pie, made in dough
(paste, late pâte) and not
typically a luxurious or
sweet product
Pastry is name given to various kinds of baled products made
from ingredients such as flour, sugar, milk, butter, shortening,
baking powder and or eggs.
 TYPES OF PASTRY
Short
crust Puff Pastry Choux
Pastry Pastry
 TYPES OF PASTRY

Flaky Hot Water Phyllo

Pastry Pastry (filo)
Danish
Pastry
 SHORT CRUST PASTRY

• Is a type of pastry often used for base of a tart, quiche or pie. Used to make
both sweet and savory pies such as apple pie, quiche, and lemon meringue
or chicken pie.
 PUFF PASTRY

• A puff pastry is light, flaky, made by repeatedly layering pastry dough and
butter or any solid fat called laminating to form thin solid thin dough.
Originated in France called as ‘Pate Feuillette’ or ‘leafed pastry’.
• Ingredients: Flour, fat, salt, egg, and water.
 FLAKY PASTRY
• It is light, flaky, unleavened pastry, similar to puff pastry.
• The main difference is we layer the fat every rolling or folding in the flaky
pastry.
 CHOUX PASTRY
• Is a light pastry dough used in many pastries. It contains only butter, water, flour, and eggs.
It employs high moisture content to create steam during cooking to puff the pastry.
• Example: Beignets, Cheese Puffs, Cheddar Cheese Puffs, and Dutch baby.
 HOT WATER PASTRY
• This is a type of pastry made by melting lard in boiling water, and pouring the
mixture into the flour and is kneaded to dough. It is used to raise the dough.
• Ingredients: Flour, hot water, fat, lard, salt.
 PHYLLO PASTRY
• It is a kind of very thin unleavened dough and it is made by layering
many sheets of Phyllo brushed with melted butter then baked.
 DANISH PASTRY

• Is a multi-layered, laminated sweet pastry in the viennoiserie tradition.

 CLASSIC BAKING METHODS

• Creaming method
-This type of recipe will say things like
“cream” the butter and sugar or “beat
the butter and sugar till pale and
creamy”. Cakes made using this method
will first cream the butter together with
the sugar, and then the eggs are added
one by one, and finally the flour (which is
usually added alternatively with a liquid).
 CLASSIC BAKING METHODS
• Rub in method
- This will begin with the
instruction to “run the butter
into the flour”. To do this,
simply use your fingertips to
rub the butter into the flour
until it begins to look like
crumbs. This rubbing in will
coat the flour in a fine layer of
butter, which helps give a
pastry or bread the correct
texture when baking.
 CLASSIC BAKING METHODS

• Hot milk method

- This type of recipe calls for
the butter and liquid to be boiled
together before being added to
the flour. Cupcakes and old
fashioned hot milk puddings are
made using this method.
 CLASSIC BAKING METHODS

• Blind bake method

- Pies or tart recipes will ask
you to “blind bake” your pastry.
This means that you need to
precook your pastry before
adding the filling to prevent the
pastry from becoming soggy.
 COMMON BAKING TECHNIQUES

• Sieve
- Most recipes will instruct
you to sieve dry ingredients.
The main reason is to add
more of that all ­important air
to the batter. Sieved flour will
yield a greater volume (not
mass) than non ­sieved flour.
 COMMON BAKING TECHNIQUES

• Fold
- Folding is a delicate technique
used to mix ingredients (like flour or
stiffly whipped egg whites) thoroughly
into a batter without deflating it.
Folding is done by hand using a thin
rubber spatula or a metal spoon. Add
ingredients to a batter in thirds as this
helps keep the mixture light.
 COMMON BAKING TECHNIQUES

• Separate eggs
-Keeping the yolks and whites
completely separate is very important if
you need to whip up the egg whites. This
is because any yolk (or fat) in the whites
will prevent them from whipping up fully.
Tip: Chilled eggs are easier to separate. If
a recipe asks for separated eggs, separate
them straight from the fridge and then let
them come to room temperature before
using
 COMMON BAKING TECHNIQUES
• Adding eggs, one at a time
- After creaming together butter and
sugar, the next ingredient in many cookie
recipes is eggs. They should be added one
at a time, each one thoroughly beaten in
before the next is added, to allow the
creamed butter/sugar mixture to most
effectively retain its trapped air. Be sure to
scrape the sides of the bowl so all of the
butter/sugar mixture is incorporated.
 COMMON BAKING TECHNIQUES

• Baking in batches
-After you've removed a cookie
sheet from the oven and transferred
the baked cookies to a cooling rack,
be sure the pan has cooled to room
temperature before putting more
cookie dough on it. Putting dough on
hot pans will cause it to spread or
lose its shape before it gets into the
oven, increasing the risk of burned
edges and flat cookies.
g

COMMON BAKING TECHNIQUES

• Chilling

-Place dough to be chilled inside a

plastic bag, and flatten it a bit with a
rolling pin. This will allow dough to chill
quickly, and give you a head start on
rolling it out later.
After mixing cookie dough, chilling firms up
the fat and gives the flour time to absorb
liquid evenly. This allows dough to roll out
more evenly, without sticking as much, and
to hold its shape while being cut and
transferred to a baking sheet.
 COMMON BAKING TECHNIQUES
• Filling a pastry bag
• A tall, narrow container with a heavy base is
a great holder to steady and support the bag
as you fill it, so your hands are free to put
frosting or batter into the bag.
• Be sure to fill the bag no more than three-
quarters full. Overfilling the bag makes it
hard to close and hard to control. It should
fit comfortably in your hands.
• A twist tie is a big help to keep the top of
the bag closed, so icing doesn't back up
onto your hand when you squeeze the bag.
 COMMON BAKING TECHNIQUES
Greasing a Pan
Preparing your baking pan properly before
filling it can save a lot of heartbreak (and
cookie-break). We recommend using a non-
stick pan spray, for quick, effective coverage,
but a thin coat of vegetable shortening also
does the trick.
• When using pan spray, hold the can upright and
the pan perpendicular to it; you'll get more even
coverage that way, and less sputtering from the
can.
• When using shortening, spread evenly with a
pastry brush or a piece of waxed paper.
5 REASONS BAKING IS GOOD FOR MENTAL HEALTH

• COOKING IS MEDITATIVE.
Any activity which takes
your whole attention –
especially if it's simple and
repetitive – can have a
calming, meditative
quality.

• BAKING STIMULATES THE
SENSES. ...
 5 REASONS BAKING IS GOOD FOR MENTAL
HEALTH
• NOURISHING ACTIVITIES
FEEL GOOD

• BAKING IS CREATIVE. ...

• MAKE OTHER PEOPLE HAPPY.

 TIPS IN PLATING PASTRIES

• Go Wild with Color

- Some of the most irresistible
desserts look a little uninspiring on
the plate. They need a hit of color to
come to life. A handful of berries
transforms brownish foods like
chocolate cake or a Belgian waffle,
while a lemon tart becomes even
more vibrant when you add a violet
flower or a marbled raspberry coulis.
 TIPS IN PLATING PASTRIES

• Mix Up Textures
- A dessert with multiple
textures isn't just more fun to eat;
it's more fun to look at. Pair a
smooth ganache with nubby
cookie crumbs and pillow
marshmallows and your guests
won't be able to take their eyes
off the plate — at least until they
devour the dessert.
 TIPS IN PLATING PASTRIES

• Compose Your Plate as You Would a

Painting

-Pretend you're a painter and your

plate is a blank canvas. Or maybe
you're a photographer composing the
frame for a image.
 TIPS IN PLATING PASTRIES

• Choose a Bowl that Works

- Always use the bowl or plate that
best suits the dessert. Make sure it's big
enough — you don't want anything to
look crowded or squeezed. If you're
serving something creamy, a bowl or a
plate with raised edges is the way to go.
Never forget the most important function
of dessert: to be eaten and enjoyed.
 TIPS IN PLATING PASTRIES

• Create a Focal Point

- A focal point gives your eye a
place to go and creates excitement on
the plate, especially when a dessert
isn't, in and of itself, a showstopper.
For instance, turning a classic brownie
à la mode into an ice cream sandwich,
then surrounding it with raspberries,
brings intrigue to a dessert that might
otherwise look a little generic.
 TIPS IN PLATING PASTRIES

• Add Drama
- You can add sparkle to a
parfait dessert by hovering a white
chocolate wafer on it; when the
wafer melts, the effect is eye-
popping. It's fun to get a "Wow,
how'd you do that?" reaction when
you bring out the dessert.
THANK YOU!
Submitted by:
Frederick M. Antoniano
Joella Jean Miedes
Christel Enonaria
Meltham Joy Lanzon
Julius Vincent Sedentario
Submitted to:
Mr. Donjae Bontia