1. © 2009 Cengage Learning. All Rights Reserved. Chapter 12 Pastry Doughs

2. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Pâte Non sweet pastry dough Pie dough, PâteBrisée, Pâte à Foncer Sweet pastry dough Pâte Sucrée, Pâte Sablée, Sablé Breton Puff Pastry, Pâte à Choux

3. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Flour Fat Water Sugar

4. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Flour Pastry flour Low-protein bread flour Ratio of sugar Hydration rate

5. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Fats Effects on flavor, texture, leavening and mouth feel Common Fats Melting point of the fats

6. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Liquids Common liquid: water and/or milk Dissolves water-soluble ingredients Transformation into steam Aids from acids such as lactic (buttermilk)

7. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Eggs Hydration Structure Texture Leavening Flavor Color

8. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Sugar Powdered, Superfine and Granulated sugar Effects of the size of the sugar grain Hygroscopic property Maillard Reaction

9. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Leavening Agents Chemical leavening Physical leavening

10. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Salt Improves flavor and shelf life 1.5 to 2% of flour weight

11. © 2009 Cengage Learning. All Rights Reserved. Introduction to Pastry Doughs Ingredient Functions for Pastry Dough Other Ingredients Lemon juice, vinegar Nut flours Spices Flavoring extracts

12. © 2009 Cengage Learning. All Rights Reserved. Pie dough, PâteBrisée, Pâte à Foncer Balancing of sweetness of the filling Balancing of tenderness, flakiness and crispiness Mixing methods Pastry Dough – Unsweetened

13. © 2009 Cengage Learning. All Rights Reserved. Pie Dough Mealy dough / Flaky dough Degree of the fat incorporated into the flour Pastry Flour Hard fat: butter, shortening, margarine, lard Ice cold Water Sugar Pastry Dough – Unsweetened

14. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Pie Dough Mealy Pie Dough Fat is mixed in until it resembles coarse cornmeal Top and Bottom of the pies

15. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Pie Dough Flaky Pie Dough Flour and Fat are mixed until the size of hazelnuts For lattice For drier fillings

16. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Mixing Pie Dough Use of cold fat The amount of water Mixing by Hand Mixing by Machine

17. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened:Mixing Pie Dough Precautions for Mixing Temperature of the ingredients Mix the flour/fat phase to a proper stage Sufficient mixing Proper amount of water

18. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Pâte à Foncer Lining pastry Sweet and savory applications

19. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Pâte Brisée Similar to pâte à foncer, but with eggs

20. © 2009 Cengage Learning. All Rights Reserved. Pastry Dough – Unsweetened Review of Unsweetened Dough Rest the dough for at least 4 hours Minimize waste when cutting

21. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Enriched with sugar and fat Pâte Sucrée, Pâte Sablée and Pâte Sablé à Breton

22. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Ingredient Functions for Sweet Pastry Dough Flour: low-protein bread flour, all-purpose flour Unsalted butter Sugars Eggs Salt Leavening agents

23. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Mixing Methods Sanding method Dry ingredients and hard fat are blended, then liquid is added Creaming Method Minimum incorporation of fat and sugar Hard or soft butter

24. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Pâte Sucrée Creaming or sanding method Crisp texture, good shelf life

25. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Pâte Sablée Delicate, rich and crumbly texture Baking soda Cooked egg yolk

26. © 2009 Cengage Learning. All Rights Reserved. Sweet Pastry Dough Pâte Breton Start with whipping egg yolks and sugar Add soft butter, mix to an incorporation Add sifted dry ingredients, mix until incorporation Pâte à Sablé Breton Used for tarts and petit four bases Not suitable for lining molds

27. © 2009 Cengage Learning. All Rights Reserved. Conclusion A variety of baked goods can be produced from a selection of sweetened and unsweetened pastry dough Understanding the formulation and characteristics of each dough is important to the success of the formula.