Pastry Types: Short, Puff, and More

• Pastry is defined as a mixture of wheat flour, fats, salt, and water
• Pastry come in several forms and types

Types of Pastry

• Short, puff, and choux pastries are distinct varieties, primarily of European origin
• Phyllo, brik, and kataifi are varieties of Mediterranean and Middle Eastern origin
• Phyllo, brik, and kataifi are short paste category

Short Pastry

• Doughs have a short texture, they can be pulled apart easily rather than stretched until they break
• It can be savory or sweet
• Savory short pastry contains up to 50% fat of the flour weight, salt, and water
• Enriched doughs may contain eggs that replace water

Sweet Short Pastry

• Sweet short pastry (traditionally shortbread) can be made from two separate formulas:
• 2:1:1–2 Flour: 1 Sugar: 1 Fat
• 3:2:1–3 Flour: 2 Sugar: 1 Fat
• Both formulas use egg or water as a binding agent during mixing process
• An aeration agent can be added to either formula for a lighter eating experience

Puff Pastry

• Classical European pastry consisting of dough with flour, salt, water, and fat incorporated in layers
• Lamination, the process of incorporating fat in layers, is also used in sweet yeast dough production, i.e. danish and croissant

Ingredients for Pastry

• Flour should be smooth, soft, and starch-rich, with low gluten content
• Partial cornflour replacement as well as sieving are recommended
• Rice flour in shortbread increases crispness
• Sugar must fully dissolve during mixing, undissolved sugar has undesirable effects
• Fat has major influence on both flavor and consistency, shortbread can be made with margarine, butter, or a mixture of both
• When replacing margarine or shortening with butter, reformulate the recipe to get similar textured shortbread
• Check the fat content of a shortening value prior to recipe reformulation

Substituting Butter to Shortening

• Multiply weight of the butter by 0.8 to get the total shortening amount
• Multiply the weight of the butter by 0.15 to get the total liquid addition (water or egg)
• A formula is required to convert from shortening to butter
• Multiply weight of the Shortening by 1.20, this will equal the total butter amount
• Multiply weight of the Shortening by 0.15, giving the total liquid subtracted from other liquid (water or egg)

Eggs

• Egg yolks assist the blending and binding of ingredients
• Large quantities of egg yolks can soften the dough to piping consistency

Baking powder

• Baking powder is an optional ingredient that opens the pastry's texture

Water

• Eggs can be substituted with water, results in a less rich pastry

Flavorings

• Flavorings that can be used are salt, vanilla, lemon, cinnamon, ground nuts, almond, or cocoa, choice depends on the desired end product
• Short pastry types vary, with consistency and handling determined by the fat amount
• Sugar grade, flour replacement, and ingredient processing also control short pastry types
• Varying moisture levels can affect consistency, high moisture produces toughness due to gluten-formation
• Preventing gluten formation during mixing and processing is very important in short pastry creation
• Many products attributed to poor quality products are directly associated with incorrect handling and processing techniques

Short Pastry Production

• Ingredient temperatures held at 16 to 21 °C to assist in mixing and avoid fat lumps
• Butter pastry needs to be produced the day before

Short Pastry Notes

• Don't overmix
• Avoid over-handling
• Prevent excessive flour dusting
• Addition of scrap pastry up to a max of 10% to virgin pastry

Methods of Short Pastry production

• Designed to prevent moisture from directly contacting flour, producing a “short” pastry

Rub-in Method

• Fat is rubbed into the flour, coating and preventing moisture uptake to prevent gluten creation
• Liquids and sugar are carefully added to form the dough
• Over mixing breaks the fat barrier and cause moisture penetration

Blending or Creaming Method

• Fat integration varies, objective is consistent
• Fat and sugar are creamed or blended to a paste
• Liquids are added carefully for even suspension
• Balance for flour to be added without direct contact is balanced
• Highly aerated formulas can be piped or extruded
• Rub-in method produces a dough which is capable of being rolled with a pin
• Final product shortness dictated by solvent or softening effect of sugar on gluten
• Dissolving sugar creates additional liquid/moisture

Flour Batter Method

• Complete dissolving of the sugar is achieved
• Cream fat and half the flour, mix all the sugar and liquid, add remaining flour and clear

Puff Pastry

• Consists of alternating fat and dough layers
• Rises in the oven produce a flaky and crisp product
• Does not contain any leavening agent or baking powder
• Suitable for sweet and savory applications
• Has no sugar

Lamination Aeration

• Rolling and folding of pastry so the individual layers of fat and dough are formed
• The fat becomes oil when entering the oven and keeps the dough layers separate
• Water in dough steams and forces layers apart

Puff Pastry Ingredients

• Medium strength flour is needed for reasonable elasticity
• High gluten flour produces a tough pastry
• Butter is best
• Type is usually defined by the amount of fat used

Full Pastry

• Has 100% of fat based upon flour weight
• For very light and flaky products like Vol Au Vents and Bouchees

Three-quarter Pastry

• Has 75% fat based upon flour weight
• Used mostly for general puff pastry items, products like cream horns, turnovers or fruit bandes

Half Pastry

• Has 50% of fat based upon flour weight
• For products where little lift and flake are required pies, pasties, palmiers or slices

Margarine

• Separates layers of puff pastry dough
• Must be extendable to reduce thickness
• Should be a non-sticky type

Salt

• Enhances flavour and taste
• Stabilizes gluten, suppresses bacteria, and increases shelf life; unnecessary if fat is already salted

Water

• Is added to the pastry at a rate of ~50% the flour weight
• Variable, according to the water absorption rate of the flour
• The water binds ingredients, developing gluten

Color

• Yellow food coloring is sometimes used to improve the color
• Puff pastry is usually made without any color, if not, color is usually added before egg wash

Lemon Juice, Vinegar or Cream of Tartar

• Acids toughen gluten, and prevent natural discoloration

Temperature/consistency for Puff Pastry

• Should be equal between dough and fat, if butter is used it must be of high quality
• Dough block subject to stress during production
• Proper temperatures and equal consistency of dough fat for high quality puff
• Precautions for Lamination
  • Do not roll the pastry too thin; it will over-extend and fracture when folded
  • Sufficient rest in-between folding allows gluten to relax

Lamination

• Use medium strength flour for dusting and brush off excess prior to lamination process folding
• Relaxed trimmings limited up to a minimum
• Relaxed trimmings and additions limited up to a max of 10% virgin pastry
• If using dough brake, reduce block slowly

Puff Pastry Production

• Processes depend on the separation of fat, using the same recipe
• Processes are distinguished by fat incorporation

French and English Roll-In Method

• Flour/Water made and the fat are layered and rolled, following a specific process
• The method produces are fine and even pastry
• Mostly used for products like Chausson, Vol au vents, Pithiviers

Scotch Chop-In Method

• The fat is incorporated during the dough mixing process and is dispersed throughout the dough
• Produces a more flaky pastry
• Only for use where scrap pastry is normally used
• Especially for pies, cream puffs and feularons

English Method for Puff Pastry

• Mix ingredients until smooth
• Mould, cover and rest 20 to 30 minutes, proteolytic enzyme action
• Prepare the fat to the consistency of the dough
• Pin out and brush excess flour
• See diagram to complete

French Method for Puff Pastry

• Mix the dough ingredients until smooth
• Mould, cut, cross and rest 20-30 minutes, proteolytic enzyme action
• Square the fat to dough consistency in diagram

Scotch Blitz Method For Puff Pastry

• Cut margarine into cubes and add it to the ingredients
• Add water and mix (lumps should be showing, not developed)
• Shape into rectangle and brush
• Diagram for folding

Alternate Method For Puff Pastry

• Chop into cubes
• Alternate Method (Cut, Mix, Add, Shape then Roll)

Cutting Pastry for Puff-Pastry

• Whatever method used, the pastry block subjected to degree of stretching
• Pastry rolled opposite to ensure even tension and shrinkage
• Number of appropriate folds is important
• Too little and irregular uneven lift, fat loss during baking
• Too many and layers merge, breakdown of lamination and a short structure results

Resting Periods for Puff-Pastry

• Resting cut out pieces before baking is not necessary after proper resting periods have been done during processing
• Types of turns given to puff pastry

Half Turns (Single) Pastry

• Pastry should measure to 5mm
• Very important to pin out

Book Folds (Double) Pastry

• Layering is necessary
• Opposite ends in pastry are folded in center

Half Turn Combination for Puff Pastry

• Turn has 2 diagrams for open ends in pastry turned again
• 20-30 minutes for refrigeration

Book Fold Combination for Puff Pastry

• 3 is the number of folds with pastry first pinned kept back at rectangle
• Ends folded in center and refrigerate again

Puff Pastry Storage

• If refrigerating, give last turns and allow units to be made
• Combination requires turns/folds
• Expanding property of gluten is crucial

Air + Heat

• This is how the pastry expands
• Dough thin layers can be separated by margarine and the layer is trapped
• The protein, extensible and air is added
• Moisture converts quickly

Docking (baking)

• This is placing of holes in the puff pastry with a special hand-machine on
• Reduce volume, allow flans
• Avoid using on moist liquid

Storage

• Use day before, cover and leave final for ready
• Prevents from covering
• Use sheet and leave to defrost + refrigerate

Choux Pastry

• It has French origin and of a ‘Cabbage-like’ appearance
• Has high quality walls and fine volume
• Has wide range and known as ‘Cream Puff Pastry’ for decorations
  • Uses egg, flours, basic goods, meats etc

Ingredients for a Chou

• Flour needs to be 2.6-3mm
• Can adjust to protein as its necessary
• Butter is needed, or the dough won’t work
• Consistency should be scaled or adjusted
• Water is needed in all formulas

Egg Quality for Choux

• The egg needs to adjust to consistency and provide the mosture, for the best quality
• Ensure moisture generations a is constant
• Bases need to be equal across all products
• Must have savoury finish

Other Ingredients

• Sugars can enhance the finish
• Salt can control the finish

Bake Process

• The flour can be sieved to add moisture
• The mixture needs to heat and have a shiny smooth form and temperature
• Heat mixture and bring down 50C with water and mix
• If to slack can run and bake or dry/volume (needs a balance)
• Trays MUST grip product with a smooth texture
• Too dry = No steam

Choux Heat

• Moist baking is best for expanding products
• A dry heat is not
• Must open and set to bake to completion (do not collapse the products)
• Can fry
• High setting is recommended at 210C-230C
• Do not cause poor shape with too little or excessive heat

Product Factors

• Size of oven (smaller better0
• Consistency
• Good mixing creates good shape

Storage (Choux)

• Should have a day out with dry outer shell
• Baked chilled is ok for longer - freeze and prevent moisture Factors : Volume to mixing and retained

Proteins (Eggs)

• Heat albumen creates inflation and extensibly
• Volume created once gas is high

Later Processes

• Pasteurization and quality is highly important for satisfactory results
  • This is why heat is applied
• Powder should be created once protein is in the mix with added bake