Pastries

A light, crisp pastry with a hollow interior. Steam is the leavening agent.

• Laminated Pastry

• Pate a Choux

• Tart

• Plain Pastry

A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.

• Laminated Pastry

• Pate a Choux

• Tart

• Plain Pastry

A compact, crumbly, cookie crust

• Laminated Pastry

• Pate a Choux

• Tart

• Plain Pastry

Tender, flaky layers

• Plain pastry

• Tart pastry

Made from sugar, flour, and butter

• Plain pastry

• Tart pastry

Made from flour, butter, water and salt

• Plain pastry

• Tart pastry

What create the flakes in a pastry?

• The fat coats the flour proteins

• The water in the fat melts during baking and evaporates to create steam.

• As it melts it caramelizes

• When mixed with sugar, it creates a web of air that lifts.

Shortbread dough is traditionally used to prepare:

• Pumpkin pie

• Cream puffs

• Apple Pie

• Fruit tarts

A high quality tart pastry would be described as:

• Golden brown, hollow interior

• Golden brown, tender flaky layers, easy to cut

• Golden brown, puffed appearance, hundreds of layers

• Golden brown, crumbly texture, sweet flavor

What is the difference between a sweet tart dough and shortbread tart dough?

• A sweet tart dough contains eggs, a shortbread tart dough is more breakable.

• A shortbread tart dough contains eggs, a sweet tart dough is more breakable.

• A shortbread tart dough is “mealy” and flaky, the sweet tart dough is sweet and not flaky.

• A sweet tart dough can be used for a top crust, while the shortbread dough cannot.