Pastry Puff Making

pastry_puff
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Pastry 101: Puff Pastry - Page 1 (page 2)

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
INTRODUCTION: Originating in France, they call Puff pastry, Pte Feuillete or leafed pastry because of its many leaves or
layers. Puff pastry is the king of pastries -- crisp, buttery, flaky and especially light. It is used to make a variety of crisp
creations including croissants, Napoleons, Palmiers and Allumettes. Danish and puff pastry are made from similar techniques,
but Danish is made from a yeast dough and puff contains no rising agent but steam. Since Puff Pastry doesn't contain sugar, it
makes a perfect wrapping for various savory and sweet foods such as meats, cheese and fruit. It can be made at home or
purchased from the supermarket in the freezer section as ready-made.
There are two portions to Puff Pastry - the dough portion, called Puff Paste, and the roll-in fat portion. It is is made by
first enclosing a "butter block" in dough, which is then folded and rolled out numerous times to create hundreds of alternating thin layers of
pastry and butter, the result known as a laminated dough. Puff Pastry expands when baked, rising to about 8-times its original height; that
is, a quarter-inch thickness of puff pastry dough will blow up to 2 inches high!
The
moisture in
the dough
comes from
gluten,
water and
The leavening in Puff Pastry is derived when the moisture in the dough itself turns to steam and the air trapped there, as well, expands
from butter.
when heated, causing the pastry to puff and separate into hundreds of flaky and thin layers, pushing it upwards and outwards in every
direction. The pressure from the steam also gives the effect of an upward lift, similar to the way in which a hovercraft works. The pressure is If eggs are
used in the
contained within each sheet of dough because it is sealed in between the thin layers of butter.
dough, they
also contain
The butter or fat, rolled in between the layers of dough, are excellent heat conductors and quickly turn any moisture in the
dough to steam. The super-heated steam from the butter layer also helps to dry the layers of pastry and help set the flour's water.
starches, so the layers of pastry are held in place through baking. The layers hold as sheets because of the way in which it Gluten is
formed
is rolled.
when wheat
flour and
http://www.baking911.com/pastry/puff.htm (1 of 29)9/25/2006 9:41:08 PM
pastry_puff
If
you don't
want to
make your
own Puff
Pastry, don't
despair -there are
ready-made
dough
available in
the freezer
section of
the
supermarket.
They are
easy to use
and quite
good. Look
for the allnatural
kinds. Two
ready-made
puff pastry
brands are
well worth
trying:
Pepperidge
Farm Puff
Pastry
Sheets and
Classic Puff
Pastry from
Dufour
Pastry
Kitchens
(which can
be rolled
thinner).
Puff Pastry was invented in about 1645 by a French pastrycook's apprentice named
Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of
bread for his sick father, who was prescribed a diet consisting of water, flour and butter.
Claudius prepared a dough, packing the butter into it, kneading the dough out on the table,
folding it, and repeating the procedure ten times, after which he molded the dough into a loaf.
The pastrycook, who had watched the procedure, advised Claudius against baking the loaf
as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and
as the loaf baked, both the pastrycook and Claudius were more and more surprised at the
shape and the unusual size it attained.
Having finished his apprenticeship, Claudius left for Paris, where he found work at the
Rosabau Patisserie. Here he completed his invention, which won the shop an enormous
fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's
pastry shop. The brothers Mosca reaped the honour of having invented the Puff Pastry,
although Claudius kept his secret to himself and always prepared his pastries in a locked
room. Claudius died in 1682, a highly regarded artist.
MAKING PUFF PASTRY 101 (Classic or Quick)
You will see different ways of preparing Puff pastry, but described below is the one I like to use.
Making Puff pastry works best in cool, dry kitchen because if the fat becomes too warm, it melts
and breaks through the dough layers.
While croissant and danish doughs do contain a small amount of yeast to aid in leavening, puff pastry
relies solely on steam and requires a higher percentage of butter and a more elaborate folding process.
moisture,
such as
water and
that
contained in
Pte
butter (20%)
Feuillete
is stirred or
Demo &
manipulated,
Recipe
such as
rolled and
Brie Wrapped folded.
in Puff Pastry (Butter is
made up of
& Baked
one part
protein and
Easy
two parts
Chocolate
water.)
Turnovers Gluten is
necessary
Apple Tart, to provide
extra
Free Form support to
Easy
the thin,
fragile
Puff Pastry layers of
pastry.
Pie Crust
Cream Horns
INGREDIENTS:
The best tasting Puff pastry comes from unsalted butter. The best-textured Puff pastry comes from
vegetable shortening, such as Crisco. Butter with a low water content called Plugra or other French
butters works well, too. As a result, it is highly desirable because it won't toughen the gluten. The
butter also stays pliable even when cold. It usually available from upscale supermarkets or gourmet
shops.
The dough should be well chilled, lump free and the flour well incorporated. The butter should be
the same consistency as the dough.
Keep everything cold, especially the butter which should be kept at 60 degrees F. Measure its
temperature by inserting an Instant Read Thermometer in its center. If the butter is too cold, it will
be hard and break through the dough; if too soft, it will be absorbed into the dough. Either way the
Puff pastry recipe will fail !
Unbleached hard wheat (bread flour) than bleached or softer flour (all-purpose or cake) plays an
important role in the pastry's ability to fluff. Using all bread flour makes the pastry tough.
Puff Pastry
Fresh Fruit
Tart
pastry_puff
In general, flour will also absorb some of the moisture of the butter and help make the dough more
manageable -- firm and rollable.
The combination of a little cake flour with unbleached all-purpose flour is best. It has just the right
amount of protein to support the layers without making the dough too elastic to roll.
Salt helps to flavor and relax the pastry.
The amount of water used in the recipe can vary according to the water absorption rate of the flour.
Lemon juice adds acidity which relaxes the dough by breaking down the proteins to make rolling
easier.
DOUGH:
Keeping
the dough
cold as you
work is
important
to the
success of
any puff
pastry -otherwise,
the butter
melts and
will no
longer form
distinct
layers.
Also, keep
your warm
hands off
the dough
as much
as
possible. If
at any
point the
dough
starts to
soften and
stick, slip it
onto a
cookie
sheet,
pastry_puff
cover it
with plastic
wrap and
refrigerate
until firm -NO
LONGER
THAN 30
MINUTES.
This will
keep the
butter from
turning too
hard, as it
will not
soften
evenly at
room
temperature
until after
the 4th turn.
ROLLING:
Best
rolled on
a marble,
granite,
Formica
or wood
surface.
Keep the
dough
neat for a
uniform
puff. Use
a large
rolling pin
and roll
evenly
from end
to open
end. Don't
roll from
pastry_puff
side to
side.
Square
off the
sides with
a rolling
pin or
pastry
scraper
as you
work so
the
corners
are at 90degree
angles.
It is
essential
to let the
pastry,
rest for a
minimum
of 1 hour
up to 24
hours, in
the
refrigerator
after
every two
folds. It
must be
wrapped
in plastic.
PREPARING THE DOUGH AND THE BUTTER PACKAGE - "Lock In" and "Rolling In"
Making classic Puff Pastry starts with a butter block, typically made from cold butter (60 degrees F, measured with an Instant Read Thermometer) ) mixed
with a small amount flour or in some recipes, simply made from a block of butter. It is first pounded with a rolling pin to render it plastic. By hand, the butter
is then squeezed into a solid mass and shaped into a square 1-inch thick. Work quickly as the butter should remain the cool temperature it started with. If
it gets too warm, the butter block must be wrapped and refrigerated until ready to use. Let sit a short time at room temperature to the proper 60 degrees F
temperature.
The dough called Puff Paste, commonly referred to as dtrempe, is made from flour (all-purpose and sometimes a blend of all-purpose, cake and/or bread
pastry_puff
flours), unsalted butter, cold water and salt. Sometimes other ingredients are added such as an egg or lemon juice. The making of the dough is extremely
important: if you add too much flour or do not work the dough long enough, it will be rubbery, hard to work with and shrink when baked. The butter will
soften the gluten from the flour. This allows the pastry to stretch more freely.
On a floured work surface, the dough is placed and pressed with fingertips into a rough square about an 1-inch thick. At this stage
the dough will seem ropey and rugged, which is normal. Dust flour on the dough and roll out the four corners into flaps, about 1/8inch thick. Basically what you know have is a "four leaf clover shape" with a middle that is thicker than the flaps. This is called the
"French Method". (The English Method: The dough is pinned out to a rectangular shape, the butter block is also flattened out to a
rectangular shape to cover about 66% of the pastry. The exposed dough is folded over to cover half of the fat. It is then folded
again to completely cover and enclose the butter.)
The butter and

dough should be at
approximately the
same consistency
and cooler than
room temperature.
(I check mine with
an Instant Read
Next the square of butter is placed in the middle of the dough, aligning it so the corners of the square are between the
flaps. Moisten the flaps lightly with cold water. Fold the flaps over the butter without stretching them, called a "lock in". Press
Thermometer with
edges together to seal in butter and press out any air. Make sure no butter is exposed. If some shows through, seal the dough
its end placed in the
around it by pinching the dough together.
middle). Otherwise,
you'll get a poor
quality recipe.
All ends and corners should be folded evenly and squarely. It is now called a "dough package" or "dough block".
When
making a
The "lock- Called "rolling-in" the dough-butter package is rolled out into a rectangle, about approximately 5- inches by 10-inches
butter block,
in" is the or 9-inches by 18-inches, about 1/8-inch thick, always keeping its corners at a 90-degree angle. Dust with flour and
the butter
first step place the dough package seam-side up. Dust its top.
should not
in the
be so soft
folding
To roll, gently press with a rolling pin, giving the dough a series of strokes, very close together. Begin your pin on the
that it is
procedure. edge closest to you and roll toward the far end. The upper part always tends to lengthen faster than the bottom. As you
hard to
Here you roll, turn the dough over occasionally to keep the seams and edges even. Continue until the dough is about 3/8-inch
handle. Let it
place the thick. Always dust the surface with pinches of flour to prevent sticking. Roll over the dough again in the length with
achieve 60
butter over even pressure, once or twice. Stop when the dough is 1/4-inch thick. Next you do a series of turns and folds.
degrees F
only
which is
2/3rds of
TURNING AND FOLDING: 1 turn equals folding, rolling and rotating. The dough is intermittently chilled and
optimal
the dough, rested.
(check with
then fold it
your Instant
like a
After
rolling
in
the
butter,
the
next
steps
called
turns,
producing
hundreds
of
alternating
layers
of
fat
and
dough.
Called
Read
business
Thermometer
letter! By lamination, this method keeps the gluten strands in the dough lying in one plane. This is important because by doing
placed in its
so,
it
gives
strength
to
the
dough
sheets,
so
they
don't
crumble
when
they
puff
during
baking.
If
the
lamination
is
doing this
middle). At
successful and the layers are maintained, the recipe will rise to its fullest and not distort. It will be light and flaky or if
"lock-in",
this
you have not, will resemble brioche.
temperature,
created 3
you should
layers of; The first turn in laminating is done by folding, rolling and rotating the dough. The second and subsequent turn starts
be able to
dough,
with folding, rolling and then rotating the dough. The number of turns taken depends on the way in which the dough is
transfer the
butter,
folded.
finished
dough!
block from
Continuing The key to success in the laminating process is maintaining the integrity of each layer. This is done by:
pastry_puff
on with
this
process
with the
additional
folds
needed.
Resting the pastry

Keep the corners of the pastry square
Not rolling the dough too thin
Brushing off excess flour off the pastry with a pastry brush between turns
Keep the dough block covered during resting and folding periods
Folds: There are two ways to fold the dough: with 3-folds or 4-folds. The procedure above (rolling-in) does not count as one of the
turns. Note that a Puff pastry made with 4 turns will be crunchier than puff pastry with 6 turns, which will be lighter and fluffier.
A Three or Single Fold. Recipes are given SIX turns with 3-folds each. The process is simple, you fold the dough like a
business letter - into 3rds! This type is the classic French technique.
A Book Fold (also known as a Double Turn). Recipes are given FOUR turns with 4-folds each. It's a newer type of turn
which makes it easier to control the shaping and layering of the dough, so it will rise more evenly when baked. After the
pastry has been rolled into a rectangle, each end is folded and meet in the middle. The dough is folded in half like a closed
book making 4 layers. This is called a book fold as the end result resembles a book, with a spine (fold) in the middle and the
"covers" or flaps attached to it.
THE TURNS:
KEEPING TRACK OF TURNS: After taking a turn, mark the
dough with one finger indentation so you know you
completed one turn, two finger marks for two turns etc. so
you won't forget how many turns you have done).
BOOK TURNS EXAMPLE: After preparing the dough package,
turns are taken to laminate the dough based here upon FOUR 4folds (Click for a SIX 3-fold example). It will take about 4 hours
to complete. The first few times you try to fold the dough, it will
crumble; as a result, don't gather it together or press on it. Don't
worry: around the fourth turn, the dough will become smooth and
solid.
Book Turn #1: During the process, if the dough package is too cold or becomes too warm, let warm to about 60 degrees F or place
wrapped in the refrigerator to chill. (More).
one hand to
the other
without
breaking it. It
should not be
so firm that it
cracks or
breaks when
you press on
it. If the
butter block
is colder than
the dough,
the dough
package
won't roll out
easily and
spread, the
butter will
break into
pieces and
will puncture
the dough.
A dough
that is softer
than the
butter will
be forced to
the sides by
the firmer
butter; a
dough that
is too firm
will force
the butter
out the
sides.
RESTING:
The dough needs a resting time of an hour or four hours, preferably 24 in the refrigerator, after the dough and butter are initially layered and after every
second "turn". That's to give the gluten strands a chance to relax, making it more foldable and stretchable afterwards.
pastry_puff
Puff pastry, lacking yeast and its dough conditioning benefits, is more susceptible to tears and shrinkage during baking. Since it is also laminated to a
further degree, the rests between turns are even more critical making it easier to roll farther. If it is overworked without being allowed to rest, the gluten
structure will tear, the dough will become tough and the finished recipe won't have the desired height or texture.
Wrap it in plastic and refrigerate. During this time, the dough will rest, relaxing the gluten strands so the dough is less elastic and easier to roll for use in a
recipe.
STEPS: Book Turn #1

1. To start, lightly dust the surface of your
countertop and rolling pin.
2. Place or make sure the dough package on a
flour dusted surface so its "book" spine is always
on the left, perpendicular to the edge of the
countertop.
3. Rub flour lightly on the surface dough package.
4. Roll away from you in even strokes until the

dough becomes a rectangle and measures
approximately 5- inches by 10-inches or 9-inches
by 18-inches, about 1/8-inch thick. A heavy rolling
pin is an asset.
HOW TO MAKE PUFF PASTRY

REASON:
This is so either the rolling pin won't stick to the dough or the dough to the countertop, tearing some
of the layers when removed. Don't use too much as excess flour makes the pastry tough.
This is always done before each rolling-out so that the length becomes the width. When the dough
is rolled, it's always done lengthwise. Failure to do this will result in products that deform or shrink
unevenly when baked.
Don't use too much as excess flour makes the pastry tough.
Always roll in a square or rectangular shape regardless of the final shape. Roll in one direction.
Begin your pin on the edge closest to you and roll toward the far end; do not roll sideways.
Do not press down when rolling or the layers may stick together and the recipe will not rise
properly. Decrease the pressure as you roll toward the edges to avoid flattening them and
compressing the layers. Evenness of rolling is essential so there is even rising.
The upper part tends to lengthen faster than the bottom, so turn the dough over occasionally to keep
the seams and edges even. Make sure you place the dough so when you resume rolling you do so
over the previous rolls and in the same direction.
Rolling to 1/8-inch thick is good for most pastries. For tartlets, roll to 1/16-inch thick, and for larger
pastries, such as the Gateau St.-Honore, 3/16-inch thick.
5. Make sure the corners are at a 90-degree angle. This is so the layers are lined up properly for the greatest puff during baking.
6. Brush any excess flour from the top of the
Don't use too much as excess flour makes the pastry tough.
dough.
7. Fold the dough, both ends meeting in the middle.
The rolled-out dough is folded in such a way that the grain remains lengthwise.
Fold the dough in half like a closed book.
8. Rotate the "book" so its spine is on the left and
This is always done before each rolling-out so that the length becomes the width. Called turning, this
parallel to the edge of the countertop.
makes sure that the gluten becomes stretched in all directions, not just lengthwise when rolled.
Book Turn #2:
Complete steps for Book Turn #1.
pastry_puff
Afterwards, the dough needs to be rested (after every two turns) by placing it wrapped in plastic in the refrigerator for about an hour, up to 24 Before
hours. Allowing the dough to rest between turns allows the gluten structure to relax, making the dough more extensible and less likely to tear. rolling
puff
pastry,
Book
Turn
#3:
Unwrap
the
dough.
If
the
butter
became
too
hard
from
refrigerating
the
dough
package,
let
it
soften
a
few
Cream Horns
quick-chill
are made with minutes, but make sure it's at 60 degrees F. Follow Book Turn Steps #1.
your
rolling
Book Turn #4: Complete Book Turn Steps #1.
surface
with selfDuring the final turns, the dough becomes more difficult to roll as more gluten has been developed through rolling. If the
sealing
Puff Pastry
dough is very elastic and hard to roll, I do what Shirley Corriher does in her book, Cookwise. Relax the gluten in the dough bags full
Dough". When by rolling out as large as possible. Brush with ice water before continuing to roll.
of ice.
done making all
During
the turns and
After
the
Book
Turns:
the
dough
needs
to
be
rested
(after
every
two
turns)
before
using
in
a
recipe.
Wrap
it
in
plastic
and
rolling,
refrigerating
because
this
is
the
last
turn,
refrigerate
for
at
least
4
hours
or
overnight.
During
this
time,
the
dough
will
rest,
relaxing
the
never
dough, proceed
gluten
strands
so
the
dough
is
less
elastic
and
easier
to
roll
for
use
in
a
recipe.
force the
by rolling-out
dough. If
the dough to an
1/8" thickness. The finished dough will have 729 layers of alternating dough and butter. I like to give a seventh turn, which results in 2,187 you have
to, stop
layers, because the resulting pastry is incredibly light. Use dough within 24 hours or freeze indefinitely.
Cut into long
rolling,
strips 15" long
wrap
by 3/4" wide.
CUTTING: When cutting the pastry into shapes to bake, the object is to create edges that leave the layers of pastry open
Roll around a
(not stuck together) which will enable to rise freely. Never use a Puff pastry that's uncut because the layers will be sealed. dough in
plastic
cream horn
and place
tube, pinch the
With Puff
in
ends against
pastry,
refrigerator
the tube to seal.
there is
for about
Roll into sugar
always
20
and bake at
some
minutes.
400 degrees F
degree of
Repeat the
for 25 minutes.
shrinkage,
process
Remove from
especially
until the
the tubes and
when
dough
allow to cool.
baked
"relaxes".
Fill with
blind as a
sweetened
pie or tart
whipped cream.
shell.
Before
cutting,
lift it
slightly
and allow
it to fall
back on
pastry_puff
the
counter
or baking
sheet
making it
shrink
before
cutting.
Always
use a
sharp
knife
moving in
an upanddown
motion as
opposed
to
dragging
it. Also
use a
cutter to
cut puff
pastry
dough,
pressing
straight
down and
not
twisting.
Wipe it
clean
after
each cut.
A dull cut
will pinch
the layers
together,
resulting
in inferior
puff
height.
These
pastry_puff
are the
same
rules
used
when
cutting
biscuits.
Cut a
circle 1/2
to 1-inch
larger
than the
desired
baked
size.
SHAPING AND MAKING CRISP CREATIONS: To attach one piece of Puff pastry together, use an egg wash made from one large egg yolk lightly beaten
with on teaspoon water (can also be used as a glaze before baking). This acts as glue so be careful not to let it drip because it may seal the edges. Never
pinch the edges together unless specified; only press from the top. A second coat can be applied after a minute. Always apply pieces laid on top of one
another in the same direction as the original sheet. They will distort less when baked.
Crescents
(Fleurons):
Gather the
dough on both
long sides up to
meet in the
middle,
completely
enclosing the
filling such as
chocolate. Pinch
the seam very
thoroughly to
seal tightly
throughout the
entire seam
length (this is
important!).
You'll have a
roughly halfmoon shaped
piece of dough
pastry_puff
at this point, with

the chocolate
enclosed in the
center. Flatten
slightly, then
curve around to
form a crescent
so that the
pinched-shut
seam is on the
inside of the
crescent shape.
Place each
finished crescent
on a prepared
baking sheet
(you must allow
room between
the crescents,
as they spread
during baking).
Drape a tea
towel over each
sheet of
crescents, so
they don't dry
out while you're
making the
others. After
finishing every 3
or 4 crescents,
go back to those
on the baking
sheet. If they are
starting to lose
their crescent
shape, re-shape
them; if any
seams need resealing, now's
the time to do
that. I like the
look of tapered
ends, so if
pastry_puff
necessary I'll do
that now, too.
Just be sure to
keep them
covered after
fixing their
shapes.
Croissants:
Croissants can
be made with
buttered layers
of yeast dough
or puff pastry.
They're
sometimes
stuffed (such as
with a stick of
chocolate or
cheese) before
being rolled into
a crescent
shape and
baked.
Croissants are
generally
thought of as
breakfast
pastries but can
also be used for
sandwiches and
meal
accompaniments.
Boxes: Use puff
pastry to make a
"box" shape only
to be filled with
savory or sweet
fillings.
pastry_puff
Cheese straws:
Slender, crisp
wands of pastry,
cheese straws
make the perfect
companion to a
martini or a
glass of wine.
But think of
classic cheddar
albeit tasty
only for starters.
These sticks
take well to
many flavors,
from savory to
sweet.
Napoleons: Cut
homemade
pastry or break
the sheet of
frozen puff
pastry into 3
strips as directed
in the recipe.
Quarter each
strip crosswise
and bake the
rectangles in a
single layer on a
baking sheet in
a preheated 400
degree oven for
6 to 8 minutes.
To serve, place
a pastry
rectangle on
each of 6 plates;
divide half the
filling (Pastry
Cream Recipe)
among the
rectangles. Top
the filling on
pastry_puff
each puff pastry

piece with
another
rectangle and
divide the
remaining filling
on top of the
rectangles. Top
with the
remaining puff
pastry
rectangles, and
a dusting of
confectioners'
sugar, if desired.
Don't forget the
glaze.
Shells, Crusts
or Cups:
Turnovers: On
a lightly floured
surface, roll a
rectangle slightly
to make a 5-inch
squares. Spoon
the canned filling
into a strainer
set over a
measuring cup.
Stir with a spoon
to strain as
much of the
sauce as
possible into the
cup; reserve.
Divide the
cherries among
the pastry
squares; top the
cherries with
some of the
chopped
almonds. Brush
pastry_puff
the edges of
each pastry
square with
beaten egg. Fold
half of the pastry
over the filling to
make a triangle.
Place the
triangles on an
ungreased
baking sheet
and press the
edges together
with the tines of
a fork to seal.
Brush the tops
of the turnovers
with the
remaining
beaten egg and
cut a 1/2-inch slit
in the top of
each.
SCRAPS: will be amazingly flaky but will not puff as high as the original.
To prevent
distortion
during
baking, lay
them on
top of each
other in the
same
direction
as the
original.
pastry_puff
Dust lightly
with flour
or use
plastic
wrap and
roll over
them so
the sheets
adhere to
one
another.
Do a
"turn"
before
wrapping
in plastic
and
refrigerating
or freezing.
This allows
the gluten
strands to
relax and
firm before
reuse.
DOCKING:
To prevent
excessive
puffing on
certain
pastries,
the dough
may need
to be
docked. This
is usually
done with
Puff pastry
shells. It
can be
done by
pastry_puff
piercing the
dough at 2"
intervals
with the
tines of a
fork or by
using a
commercial
docker.
When
minimum
puffing is
desired (e.
g.
Napoleon
layers),
pierce the
dough at
1/4"
intervals.
FILLING & SEALING:
If cooked,
filling
must be
cool
before
placing on
dough
pieces to
prevent
melting of
the
dough's
shortening.
pastry_puff
To ensure
proper
sealing,
be sure
that
fillings or
the butter
block
does not
touch
edges or
seams.
Leave an
1 inch
margin at
the
edges.
Edges
should be
brushed
with water
before
joining to
retain
pastry
shape
and
prevent
fillings
from
leaking
out.
Use firm
finger
pressure
(or fork )
to seal
pieces
together.
VENTING: Air vents should be cut into unbaked pastry items before baking, especially if the filling is moist. Vents will allow steam to escape and help
prevent leakage. Cut vents by using a shape knife or scissors. Always cut vents on the top side of the pastry item.
pastry_puff
BAKING: A convection oven works best enabling them to rise to their fullest.
A heavy, nonstick baking sheet brushed with ice water, is the perfect surface for baking the pastries on. The moistened sheet helps the dough adhere to it,
keeping it from sliding and distorting during baking. Parchment paper can be used as a baking sheet liner, but it results in some distortion.
Avoid non-stick and black-bottomed sheets before baking Puff pastry. During baking, the Puff pastry cannot hold its shape while rising when baked on a
nonstick pan (this happens especially when baked in a nonconventional gas oven such as a convection oven.) It does not provide the necessary traction.
A black-bottomed baking sheet conducts the heat too fast, burning the bottoms of the pastries.
Glaze with a
little milk
before baking
so it gets a
golden brown
color.
Unbaked
pastries may
be baked
from the
frozen or
thawed state.
To defrost, it
can be
removed from
the freezer
and placed in
a refrigerator
to thaw,
where it will
keep in a
useable state
for up to 2
days. When it
is brought
back to room
temperature,
it should be
used as soon
as possible.
pastry_puff
Puff pastry
dough should
always be
baked in a
preheated
oven and can
be baked in
both a
conventional
or
convection
oven. (Reduce
baking
temperature
by 50F for a
convection
oven.) The
pastry is
initially put in
a really hot
oven to give it
an initial puff
and then after
time, the
temperature is
reduced. Most
smaller items
(2 - 3oz) bake
for 20-25
minutes in a
380 - 400F
oven; larger
items
(strudels ) at a
lower
temperature
of 360 -370
F for 45 - 55
minutes to
reduce the
possibility of
collapsing
after cooling.
pastry_puff
All puff
pastries
should be
baked until
golden brown.
The pastry
should have
distinct layers
inside and
crumble easily
when
touched.
With high
moisture
fillings, the
dough may
remain slightly
unbaked next
to the filling.
This is
normal.
When baked,
the Puff
pastry should
be dry and
crisp.
What went wrong during baking:
Lack of lift:
Usually due
to
insufficient
expansion of
the dough
layers during
baking.
Make sure
the fat and
dough are of
similar
consistency.
Roll evenly
pastry_puff
without
forcing.
Check your
oven
temperature.
Hotter
temperatures
will generally
produce a
higher puff.
Irregular
and uneven
lift: Too few
folds.
Layers
merge: a
result of the
breakdown
of lamination
and a
shortening
of structure
caused by
too many
folds.
Shrinkage
during
baking:
Caused by
contraction
of the dough
layers.
Gluten
develops
elasticity
and
toughness.
To prevent
this, ensure
that the
pastry is
adequately
rested (4
hours,
pastry_puff
preferably
overnight)
before
baking.
Commercially
prepared
pastry
purchased
from local
supermarket
may also
shrink due to
incorrect
handling. Be
sure to
handle
according to
the
package's
instructions.
Cracking in
pastry is
due to the
dough
drying out. If
the top layer
loses
moisture, it
shrinks and
then cracks.
To prevent
cracking,
keep it
covered with
a piece of
clean plastic
film before
baking or
when
storing.
pastry_puff
Spots on
the surface
of the
baked
pastry: too
much water.
STORAGE:
Unbaked Puff Pastry: Dough can be frozen twice without losing its significant rising ability. This is great when making hors d'oeuvres. Frozen dough can
be rolled, stuffed, shaped and refrozen before baking and serving. Frozen pastry dough works best when baked while frozen. The shock of the hot oven
on the cold pastry when initially bakes, gives it added boost, shrinking less and baking more evenly.
If the raw pastry is kept above refrigeration temperature, production of acids formed by bacteria will cause sourness and make the pastry unsuitable for
use.
Pastry
dough may
be made in
advance and
placed in the
refrigerator
for up to 2
days before
baking. Water
wash to
prevent
excessive
crusting
during
storage. Do
not top with
sugar since
sugar
toppings will
dissolve
completely
and then
burn during
baking.
Instead, add
sugar just
prior to
pastry_puff
baking. It
can also be
kept
indefinitely in
the freezer.
When storing
puff pastry, it
should be
covered with
plastic wrap
to prevent
skin
formation
due to
exposure to
the air as
plastic wrap
is
impervious.
To defrost,
the Puff
pastry can
be removed
from the
freezer and
left at room
temperature
for up to 6
hours. It may
also be
placed in a
refrigerator
overnight
where it will
also defrost.
pastry_puff
When
preparing
puff pastry
such as
Napoleons
or patty
shells, cut
sheets or
shells and
freeze on
cookie
sheets or
jelly roll
pans. When
frozen,
transfer them
to a selfsealing
plastic bag
and return to
the freezer.
To use,
arrange
frozen pastry
on a baking
sheet and
set in a
preheated
425 F.
oven, reduce
heat to 400
F and bake
until golden
brown.
Baked Puff Pastry:
pastry_puff
Cool before
storing. Can
be wrapped
in plastic
and frozen
or kept at
room
temperature.
Unfilled
baked
pastry
stores best.
Otherwise
you run the
risk of it
becoming
soggy from
the fillings,
especially
when
storing in
the
refrigerator
or
defrosting
from the
freezer.
Some
fillings,
such as
fresh
vegetables
and creams
are not wellsuited for
freezing.
SERVING: Puff pastry cuts best with a serrated knife.
QUICK PUFF PASTRY: Also known as rough puff, blitz and half pastry, is usually called "quick" because it is a way to abbreviate the
lengthy process of making puff pastry. It is a cross between classic puff pastry and basic pie crust and is ideal for crisp, buttery pastries
and crusts. cheese straws, and cream horns, or use it as a crust for tarts, quiches, and pot pies.
pastry_puff
When making rough puff pastry, the butter is cut into the flour as if making a pie crust and then a scant amount of water is added and
combined to make a smooth, workable dough. To make it, simply roll out the dough and give it a quick series of turns and folds as you
would for classic puff pastry; the dough need not rest in between.
Rough Puff
Pastry
Though the Quick Puff Pastry results are not quite as spectacular in terms of height as reached with Classic Puff Pastry, it is just as irresistibly flaky,
buttery, and tender.
Some information thanks to Nick Malgieri and Rose Levy Beranbaum.
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Pastry 101: Croissants

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Most people would consider a Croissant to be an example of a French Breakfast. It is important to remember
that croissants are a special treat and are often purchased only for Sundays or special occasions.
The word croissant means crescent in English. This delicious breakfast treat was invented about three hundred
years ago, not in France, but in Austria. The armies of the Ottoman Empire (whose symbol was a crescent) were
attacking Austria.
In a hard fought battle, the Austrian armies defeated the forces of the Ottoman Empire. To
celebrate, the French chef employed by the Emperor of Austria decided to make a pastry in the
shape of a crescent. When this was eaten, it would become a symbol of the way in which the
Austrian forces had consumed their enemies.
Make
On his eventual return to France, the chef introduced the pastry to the French who immediately made it very popular.
bread
crumbs
from leftIt's important to remember that when in France, butter is not eaten with croissants.
over
croissants. CROISSANTS ARE MADE FROM LAMINATED DOUGH:
If you have
a stale
one, freeze
it first; it
will make it
easier to
http://www.baking911.com/pastry/croissants.htm (1 of 4)9/25/2006 9:41:38 PM
Pie & Tart Crusts
pastry_croissants
make into
crumbs.
To make
them, hit
the side of
the bag
with a
rolling pin.
Top
gratins or
pasta
dishes.
The butter
in the
croissant
crumbs
makes for
a crisp
topping
and a nice
texture.
Croissant, danish and puff pastry are all made from laminated (layered) dough. That is encasing butter in
dough, and taking it through a series of folds, rolling and turns to produce layers of butter in between sheets of
dough.
The leavening in laminated doughs is derived mainly from the steam generated by the moisture in the butter
during baking. The laminated fat acts as a barrier to trap the water vapor and carbon dioxide formed during
baking. As the steam expands in the oven it lifts and separates the individual layers. While croissant and danish
dough do contain a small amount of yeast to aid in leavening, puff pastry relies solely on steam and requires a higher percentage of butter
and a more elaborate folding process that creates nearly 800 layers.
There seems to be two ways of making croissants:
The first one is to make a dough (dtrempe) and leave it in the fridge overnight. The next day, you incorporate the butter do the turns etc.
This is the method found in Baking With Julia, The Brother Roux on Pastry and How To Bake by Nick Malgieri.
The second one, advice you to make the dough, let it rest in the fridge for an hour or so then incorporate the butter, doing the turns. This is
found in Nancy Silvertons Pastries From La Brea. Rose Levy Beranbaum in The Pie And Pastry Bible says you can leave the dough in the
fridge between 2 hours or overnight.
The first method would produce a slightly more flavorful dough since the detrempe is given the chance to slowly rise overnight. Also, the
long rest would ease gluten formation or relax the dough. Chilling does the same. The less the yeast and the longer the rise is always better with yeast
breads in developing flavor.
For the second method, I let the dough rest about an hour and a half and then proceed with the butter. Obviously the second method is faster, but you'd
still have to rest both dough overnight before forming.
You can combine the two techniques. Make the dough, add the butter and do the first turn. Then let it rest overnight well-wrapped in the refrigerator and
do the next turns the following day. It usually wasn't until the third day that you can divide the dough, and roll croissants.
Laminating is accomplished in croissant and Danish dough by encasing a 3/4" x 12" x 14" block of butter in dough creating 3 layers, 2 of dough and 1 of
butter. This is then rolled out and folded several times creating a total of 81 alternating layers of butter and dough. The key to success in this process is
maintaining the integrity of each layer. If the lamination is successful and the layers are maintained the product will be light and flaky.
There are other factors that affect the success of the lamination. The dough must have a well-developed gluten structure to be able to support the
expansion in the oven. The fat must be rolled evenly in continuous layers. To accomplish this the butter must be in a "plastic" state when laminating. That
is, able to be rolled out easily without breaking into pieces (not too cold) but firm enough that it won't squeeze out of the edges of the dough layers or allow
moisture to seep into the dough (not too warm). The butter and dough should be at approximately the same temperature, and the layers of each must
remain distinct from each other or the product will resemble brioche more than delicately layered and flaky laminated dough.
Allowing the dough to rest between turns allows the gluten structure to relax, making the dough more extensible and less likely to tear. Puff pastry, lacking
yeast and its dough conditioning benefits, is more susceptible to tears and shrinkage during baking. Since it is also laminated to a further degree, the rests
pastry_croissants
between turns are even more critical to ensure extensibility. If any of these doughs are overworked without being allowed to rest, the gluten structure will
tear, the dough will become tough and the finished product won't have the desired volume or texture.
TROUBLE SHOOTING AND PROBLEM SOLVING FOR CROISSANTS
PROBLEM
POSSIBLE CAUSE
SOLUTION
Butter/margarine breaks
through the dough
Butter/margarine too cold

Dough too soft
Harsh sheeting reduction
Condition butter to 57-60 F

Reduce water in the dough
Gradually reduce sheeting
Butter/margarine oozes out

from the dough
Butter/margarine too warm

Dough too warm
Dough too tight
Condition butter to 57-60 F

Chill dough
Increase water in the dough
Butter melts
Insufficiently laminated
warm
Work in a cooler room, or at a

cooler time of day
Apply more folds, minimum of 3
half folds
Pastry sticks
Insufficient dusting
Room temperature too warm
Use more dusting flour

Work in a cooler room, or at a
cooler time of day
Reduce dough temperature
Flattened, wrinkled after

baking
Baking sheet or pan knocked in the

oven, or before entering the oven
Baked in too hot an oven for too
short a time
Shorten rising time

Be careful when placing in the
oven
Adjust baking temperature
Small in volume, heavy and

dense in texture
Under proofed (rise)

Lack of humidity
Oven too cold
Proof longer
Increase humidity in proofer
Increase oven temperature
Loss of sweetness, open

texture and lack of crust color
Proofed too long

Excessive retarding time
Reduce proofing time

Reduce retarding time
Loss of flakiness and a bread

like texture
Room too hot, causing butter to melt Work in a cooler room, or at a

Oven too cool
cooler time of day
Increase oven temp
Over proofed
Reduce proof time
Blisters on baked product and

product flow excessive
Excessive humidity
Reduce humidity or bake on a

cool, dry day
Pale, moist and heavy after

baking
Under baked in oven
Increase baking temperature
Room too
pastry_croissants
Tough baked product
Too little layering butter

Too little dough butter
Baking temperature too low
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Increase roll-in butter

Increase dough butter
Increase baking temperature
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Pastry 101: DANISH

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
Classic Danish Pastry is thought to be a variant of Puff Pastry. They are made from similar techniques, but
Danish is made from a yeast dough. This made Danish light and fluffy as never seen before.
Good Danish pastry simply referred to as "Danish" consists of layers upon layers of flaky buttery crust filled
with a myriad of fillings, such as apples, blueberries, apricots or other fruit, cream cheese and almond paste.
In the 1840s, Master
Baker Albaek of
Copenhagen, Baker to
the Royal Court, began
to make Danish which
was puff pastry based
on yeast dough.
"Vienna" pastry was
brought to Denmark by
Austrian bakers who
were hired to replace
Danish bakers during a
strike. The Austrian's left
behind their methods of
rolling butter between
the layers then letting it
rest before shaping and
baking.
HOW IS DANISH MADE?: Danish is made with using yeast in the dough, but prepared by using one of two
techniques:
1. Using a butter block with a firm plastic consistency, fold, roll, shape and bake, just like making Puff
Pastry (laminate dough), the traditional way, or;

2. Made like a cross between laminate dough and making bread dough.
Danish
Recipe flaky, made
via Puff
Pastry method
Danish
Recipe with
Fillings breadlike
Danish dough made via the Puff Pastry method, when baked is described as buttery, golden, flaky and deliciously crisp. It rises
because of the yeast as well as the steam. The layers of butter help separate the dough into the tender flakiness that
distinguishes good Danishes. When baked, the butter worked into the layers of dough gives off moisture, and the resulting
steam causes the thin layers of dough to puff and rise.
Some Danish recipes are more bread-like in texture and are thus made using those techniques.
MAKE DANISH PASTRIES - SOME EXAMPLES:
http://www.baking911.com/pastry/danish.htm (1 of 2)9/25/2006 9:41:50 PM
pastry_danish
Danish bakers who left

the country to travel the
world, brought their
knowledge with them
where it has become a
favorite all over the
world. Hence, the
Danish as we know it
today was born.
Danish pastry comes in all sorts of shapes.

Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit
from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them,
and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down
with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling. Egg wash, sprinkle with coarse sugar,
and bake about 20 minutes, or until nicely colored.
Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the
square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side
corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking
sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or
until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
Margarine
was
invented
by a
Frenchman
as a result
of the
Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the
shortages
corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly
of butter
over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top used to
with streusel. Bake about 25 minutes, until nicely browned.
make
Danish.
Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg
wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Before baking, egg wash and sprinkle with coarse or pearl sugar.
FILLINGS
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Strengtheners (Gluten)
Shorteners (Fats)
How Baking Works

The basic components that you'll find in
almost every recipe for any baked good.
Fat Substitutes (Fruit Purees)

Sweeteners
Liquids
Leaveners
Thickeners
Flavorings
Baking dates to prehistoric times. At first it involved nothing more than the simple drying of grain seeds in the sun. Eventually the seeds came to be
cooked in water, and the resulting gruel was baked on a hot stone, producing a kind of flat bread that was in many ways similar to the Mexican tortilla.
The process of leavening developed slowly. The Egyptians were perhaps the first to consciously use leavening in their baking and also were
the first to use ovens. By the middle of the 3rd century BC, the Egyptians had developed baking methods that were similar to those in use
today.
With the Industrial Revolution of the mid-19th century, the technology of baking begin to advance rapidly. The quality of ingredients
improved, and automation began to replace the time-consuming manual process.
According
to a Better
Homes &
While some baked products are still unleavened [such as pie crusts, Mexican tortillas, and the
Classification of Batters and
Garden
similar chapatis from India], many recipes employ leavening, which is central to both their taste and Consumer
Doughs (ratios):
Panel
TYPE
LIQUID FLOUR their texture.
(2001),
pour batter
1
1
Only wheat and rye flours have the qualities necessary for the expansion of an initial dough or
84% of
drop batter
1
2
batter, wheat being more satisfactory. Although various flours are used in baking, some amount of Americans
soft dough
1
3
wheat flour must be added if any significant degree of leavening is desired. Protein in the flour,
who are
known
as
gluten,
combines
with
water
to
produce
an
elastic
and
porous
web
capable
of
trapping
baking at
stiff dough
1
4
gas bubbles released by the action of a leavening agent.
home are
making
http://www.baking911.com/howto/how_baking_works.htm (1 of 13)9/25/2006 9:43:03 PM
how_baking_works
A number of factors other than

proportion of liquid to flour also
influence batters and dough:
Sweet baking recipes as layer cakes, biscuits, cookies, and muffins make use of
chemical reactions rather than fermentation for leaven, like in breads. These
recipes generally employ a flour (all-purpose or cake) containing less gluten than
that used (bread flour) in yeast-leavened goods. Baking soda is most commonly
used, but it must be properly combined with counteracting acids in order to release
a sufficient amount of carbon dioxide. Such a combination is provided in baking
powder, whose formula also serves to regulate the timing of the gas's release.
concentration of other
ingredients
type or kind of ingredients
temperature of ingredients
size and shape of mixing bowl Another important method of leavening batters is the mixing in of air bubbles from
the outside atmosphere. This can be accomplished only by the inclusion of an
type of ingredients
method of manipulation (mixing) ingredient [often egg whites] that can easily be beaten into a foam that can hold air
bubbles. This method produces a particularly light and delicate product, like angel
food cake.
QUESTION:
What does
crumb
mean?
ANSWER:
Air cells are
the millions
of tiny
pockets
found inside
The Big Three of Baking: butter, eggs & milk. Unless otherwise noted, use unsalted butter, grade A large eggs, and of a baked
2 percent or whole milk.
good, visible
when a piece
Two Ingredient Types: Tougheners /
Strengtheners and Tenderizers /
The basic ingredients in any dough or batter are usually flour and a liquid is cut from it.
Known
Weakeners.
(water, milk). Fat (fats, butter, oils, lard), sugar, eggs, salt, leavening agents
technically as
and flavorings are also used, depending upon the recipe.
Tenderizers
Tougheners
the "crumb",
Weakeners
Strengtheners
these air
In general, baking ingredients can be divided into two types, "tougheners /
flour
fat
cells are
strengtheners" (flour, eggs) and "tenderizers / weakeners" (sugar, fat),
trapped
whole egg
sugar
sometimes overlapping. In order for a recipe to bake with all of the qualities we inside the
like, such as being tender, fluffy, moist, chewy, dense, etc, there needs to be a webbing of
egg white
egg yolk
balance between the two. If one is increased, the other must be decreased, but starch and
acid
water
there's more to it than that.
protein.
milk
These air
Recipes also vary by the amounts of each ingredient and the mixing techniques used to combine them. Professional
cells are
expanded by:
baker's use Baker's Percentages to express their relationship to one another, where home bakers use recipes with
1) Heat from
ingredient amounts. Cooking temperatures and times also affect the final baked good. These relationships affect the color,
the oven; 2)
flavor, texture, shape and volume.
Steam from
the liquid
Each ingredient in a recipe contributes to the final baked good. In general:
ingredients
and
Shortening tends to make dough more easily workable and the final product more tender, while also, in many cases, adding ingredients
flavor. Egg whites, as mentioned, are often used to produce a light, airy texture, and yolks contribute to the color, flavor, and comprised of
texture of baked products. Milk is used for flavoring, and sugars to sweeten and to aid fermentation.
water; and,
3)
Eggs are binders which help hold all the ingredients together. Eggs contribute liquid to a recipe and thus
Leavening
serve as a toughener, especially the egg white portion. But, too many egg whites, such as in a reduced-fat
gases cake recipe make it dry. Including at least one whole egg helps to tenderize. Eggs can also act as
cookies,
77% cakes,
64%
brownies,
59%
muffins,
58% pies,
52%
breads,
and 52%
specialty
desserts
how_baking_works
baking soda,
ACIDIC
INGREDIENTS: baking
powder and
Lemon juice
yeast.
(citric
acid),
In a cake recipe, for example, butter and shortening are tenderizes because they help make it tender and
vinegar, cream
moist. Sugar tenderizes (and of course makes it sweet) because it prevents the flour from forming gluten
(gluten is formed when wheat flour is mixed with water or moisture). Sugar competes for water with the flour of tartar,
orange juice,
and wins, making less available. Buttermilk, an acidic ingredient, also tenderizes.
pineapple juice
Liquids bridge both categories as a toughener or a tenderizer. Water and milk enhance the development of and wine.
gluten and/or gelatinization of starch in the flour or the setting of the structure (baking) and thus serve as a toughener. Milk also contains proteins which
act as a structural enhancer. But, too much liquid will cause a baked good to collapse or the batter to become too thin, with the final baked good too
heavy. The perfect balance of liquid offers both structural support and moistness which is perceived as tenderness.
leaveners especially when egg whites are beaten separately. The yolk functions to emulsify fat and liquids
due to its lecithin content.
Strengtheners The structural components of most baked products are egg whites and gluten from WHEAT flour.
(Gluten)/
Structure
A baked product may contain:
Builders:
Only gluten, such as pastry and biscuits;
Mostly egg proteins, such as angel food or sponge cakes; and,
A combination of gluten and egg, as most baked products do.
Eggs contribute to the structure of a baked product. They may serve to do this through their contribution of heat denatured proteins, steam for leavening or
moisture for starch gelatinization. Egg yolk is also a rich source of emulsifying agents and, thus, facilitates the incorporation of air, inhibits starch
gelatinization and contributes to flavor.
Wheat is the only grain with significant amounts of gluten-forming potential. It also contains starch which gelatinizes (absorbs water) and
stabilizes the structure. Other grains like corn and oats, and therefore products like cornmeal and oatmeal, do not create gluten in a batter.
They provide only flavor and bulk, and must be mixed with wheat flour for strength.
Flour
contributes
protein and
starch to a
baked
products
structure,
the protein
primarily
being
gluten.
Flour may
contribute
Two proteins found in wheat flour, glutenin and gliadin, form an elastic substance known as gluten when stirred with moisture. There are as
many as 30 different types of protein in wheat, but only these two have gluten forming potential. When wheat flour is moistened and
manipulated through stirring, beating and kneading and/or handling, these two proteins grab water and connect and cross-connect to form
elastic strands of gluten. If a flour has a lot of these proteins, it grabs up water faster, making strong and springy gluten.
The magical and elastic gluten network that forms serves many functions in a recipe. Like a net, gluten traps and holds air bubbles. They
later expand from the gas from the leavening when a recipe is baked, causing the dough or batter to rise. During baking, the stretched flour
proteins (gluten) becomes rigid as the moisture evaporates from the heat of the oven, and sets the baked goods' structure. The viscoelastic
properties of gluten provide the perfect combination of elasticity and rigidity by expanding with the gas while still holding its shape. No other grain
has been able to replace this function of wheat in baking.
Flour's strength is determined by its gluten content and mixing -- both work in concert together: if mixed too much, the cake texture toughens
how_baking_works
protein and
sugar for
the
Maillard
reaction
and/or
yeast food
for
biological
leavening.
or too little, the cake falls. If the gluten is too strong for a recipe, it toughens and may not rise. If there is too little gluten, the recipe will
collapse when taken from the oven or be mushy. Or, if you have the right amount of gluten and stir it too much, your recipe will be tough and
dry. The recipe will direct you on which type of flour to use, which corresponds to a gluten protein %. That's why when you substitute one
flour type for another, the recipe is always affected no matter how much or little you stir the batter or dough.
Every recipe is written with a specific flour in mind to give the best results: Breads rely heavily on gluten for structure, cakes to a
lesser extent, and cookies almost not at all. Gluten also allows you to roll out pastry into thin sheets that don't fall apart.
Recipes commonly use all-purpose flour, which has a moderate gluten or protein content. For a lower gluten content with a more tender
outcome, I use whole wheat pastry flour or cake flour. High-gluten flours, such as bread and regular whole wheat, as well as a moderate
one, all-purpose, are typically used in yeast breads where a strong framework is desirable. But, in cakes, quick breads and pastries, a high protein flour
makes a tough baked good.
What is
Needed ?
Type of Recipe:
Very Weak
Gluten
Cake Batters
Weak Gluten
Pie and Tart

Crust Dough
Moderately
Strong
Puff Pastry
Strong and Very

Strong
Bread Dough
Type of Flour
Used:
Explanation:
A very weak gluten structure forms from the flour and gentle mixing
techniques. It holds in the steam from baking, which makes it rise,
giving it structure.
Cold fat is first incorporated, and then the liquid is mixed in. Gluten
All-purpose and/ holds the dough together and traps the steam from baking. Resting
or Cake
and chilling relaxes the dough and is recommended after mixing, rolling
and forming.
Cake Flour
All-purpose
Flour
During rolling and folding, the gluten develops. It helps push the layers
upward and away from each other during baking. Resting and chilling
relaxes the gluten and is recommended after turning.
All-purpose and/ During mixing and kneading of the dough. Shaping with too much
added flour also creates gluten. That's why it's best to handle the
or Bread Flour
dough gingerly and not to add in too much extra flour when kneading.
What You Get With

Too Much Gluten:
Tough, heavy cake
Heavy and tough

Difficult to roll and fold,
as well as roll out.
Tough and distorted
after baking.
Won't rise as well,
tough and dry
WHEAT FLOUR & GLUTEN:

When flour is milled, it is classified according to the ratio of its gluten forming proteins to starch. The protein content of a flour affects the
strength of a dough. Depending on the type of wheat and where and when it was planted, the resulting flour can be high-gluten (milled from hard winter
wheat), low-gluten (from soft spring wheat), or moderate (a combination of the two). All-purpose flour in the North has a high protein count; the one sold in
the South is low-protein. Hard wheat, mainly grown in Midwestern U.S. has a high protein content. Baked goods made from high-gluten flours have a firm
crumb; low-gluten flours give more tender results, and goods made from flours with a moderate gluten content fall somewhere in between.
The percent protein in flour is a factor when baking (so is altitude): Gluten gives a framework to a baked good by swelling as they absorb water,
some flour types absorbing faster than others. A higher-protein flour absorbs more moisture than a lower protein flour. Baker's have blamed the difference
in absorption on humidity which only makes a minute difference. Instead, a flour's protein level directly affects the ratio of wet ingredients to dry.
how_baking_works
For example, a batter made with 2 cups of high-protein flour absorb 1 cup of water to form a soft, sticky dough. The same recipe made with 2 cups lowprotein flour and 1 cup water make a thick soup. It takes 1/2-cup more low-protein flour to get the same consistency as the high-protein flour.
When recipes are written, one type of flour in used and the person baking it uses another. That's because they probably live in different areas of the
country or their flour brand is milled in different places.
The more that the flour and moisture are stirred or handled, the more the gluten strands strengthen and toughen. That's why many recipes say
not to overmix them. Fat, which is not present in reduced-fat baking in traditional amounts, plays an important role in coating the proteins in flour,
minimizing their contact with moisture, and shortening the gluten's development. Without the fat lubricator, the gluten strands form more readily. That is
why it is very important to never overmix a reduced-fat batter. It's not just how you handle the batter or dough to prevent gluten formation, many
ingredients also do the job of interfering with its development. For example, butter and shortening coat the flour strands and prevent moisture from
reaching them, while sugar acts as a tenderizer because it attracts water away from the proteins in the flour.
Shorteners Most bakers are very familiar with traditional shorteners such as butter, margarine or vegetable shortening. Shorteners coat the flour
proteins or water-proof them, contributing to tender baking recipe by reducing their contact with the moisture in the recipe and preventing
(Fats)
gluten from forming. They also shorten the length of the gluten strands when the flour is stirred with that moisture (that's why they're called
"shorteners"), preventing a tough baked good or tenderize. Fat coats the flour particles so the elastic formation slows down; it makes the gluten strands
slippery so the gas bubbles can move easily; and it gives the final recipe a finer grain. Generally, when people refer to "moist" in a baked product, they are
referring to the fat content.
In traditional baking, where solid fats are creamed with crystalline sugar, tiny air cells are incorporated into the batter, so the baked good will
have a fine, aerated texture. When a shortener is removed or reduced, it increases the chances that the end product will lack flavor and be
tough and full of tunnels.
Different types of fat do different jobs in baking. A well-known baking fat, butter makes a very important flavor contribution, whereas
margarine does not have as fine a texture and taste. When choosing a shortener, I always go for the butter, even in reduced-fat baking
where the small amounts help to retain a great taste and aroma. If you have dietary restrictions that make it necessary for you to reduce
saturated fats in your diet, you can substitute a butter-margarine blend. The recipe won't taste the same if you use margarine. Fat can be
found in other baking ingredients, such as the egg yolk which serves as both a tenderizer and emulsifier due to its fat and lecithin content.
Oils do not act as a shortener because it is a liquid and won't cream with crystalline sugar in the same way that solid fat does. Oils tend to
coat each particle of flour, which causes a lack of contact of moisture and helps prevent gluten development. It reduces dryness and
enhances flavor. I use it sparingly in reduced-fat baking because it has the same number of calories and fat grams as butter, even though it
has less saturated fat.
Fat
Substitutes
(Fruit
Purees)
Fruit purees, especially applesauce, are often used as fat substitutes. The pectin from the fruit forms a film around the tiny air
bubbles in the batter, similar to what occurs when you cream solid shortenings with sugar, but not as effectively. My favorite
fruit puree for baking is unsweetened applesauce. Not only is it readily available but it is inexpensive and versatile because it
doesn't impart any strong flavor to the final result. Applesauce contains more pectin than other fruit purees, which helps to
retain the moistness of baked goods. Even if a recipe is flavored with another fruit puree, I always add a little applesauce as
well. You'll see recipes here that use pumpkin, banana, and prune purees, among others.
When you
add the fat
in a recipe
matters: in
pastry
making,
the fat is
rubbed
into the
flour. This
essentially
coats the
gluten
forming
proteins,
glutenin
and
gliadin, so
how_baking_works
Sweeteners Sugar serves a number of roles. All sugar is an important and versatile food ingredient in baking recipes, other than merely
providing sweetness and flavor:
Besides its pleasant sweetness, sugar performs a host of less-obvious and important functions in cooking, baking, candy-making
and the like.
Flavor EnhancementSugar "potentates," blends and balances flavor components, much like a seasoning. For example, a
pinch of sugar added to corn, carrots and peas produces a better-tasting product. In most tomato based products, such as
barbecue, spaghetti, and chili sauces, sugar softens the acidity of the tomatoes and blends the flavors.
they can't
join
together
and form
gluten.
After the
fat is
worked in,
then the
liquids are
added.
SolubilitySugar is readily soluble in water. The ability to produce solutions of varying degrees of sweetness is important
in many food applications, particularly beverages and confectionery. Sugars capacity to produce a supersaturated solution and
then crystallize when cooled is the basis for rock candies. The wonderful variety of confectionery draws from the candy makers
ability to vary sugar concentration, along with temperature and agitation, to produce different crystal sizes and textures.
Boiling Point Rise, Freezing Point DepressionIn solution, sugar has the effect of lowering the freezing point and raising the
boiling point of that solution. These are important properties in preparing frozen desserts and candy, respectively. In ice cream,
for example, sugars ability to depress the freezing point slows the freezing process, promoting a smooth, creamy consistency. In
shortening-based cakes, sugar raises, delays and controls the temperature at which the batter goes from fluid to solid, which
allows the leavening agent to produce the maximum amount of carbon dioxide. The gas is held inside the air cells of the structure,
resulting in a fine, uniformly- grained cake with a soft, smooth crumb texture.
Hydrolysis (inversion)In food processing, hydrolysis decreases the tendency of sugar to crystallize from thick syrups or jellies.
Caramelization (thermal decomposition)When sugar is heated to a sufficiently high temperature, it decomposes or
"caramelizes." Its color changes first to yellow, then to brown, and it develops a distinctive and appealing flavor and aroma. The
melted substance is known as caramel. The brown color of toasted bread is the result of caramelization.
Browning (Maillard reactions)Color is also produced in cooking when sugars and proteins interact in complex ways. This is
known as the browning (Maillard) reaction, important in candy making, baking and other processes.
Yeast FermentationSugar is consumed by yeast cells in a thoroughly natural process called "fermentation." Carbon dioxide gas
is released, and alcohol is produced, reactions vital to bread rising and baking and alcoholic beverage production.
Bodying/Bulking AgentSugar imparts satisfying texture, body, mouthfeel and bulk to many processed foods, such as ice cream,
baked goods, icings, beverages and candy.
Texture ModificationGranulated white sugar and brown sugar are integral to the creaming process that incorporates air into
batters. For example, as sugar is creamed with shortening in baked goods, the irregularities of the of the sugar crystals help
create air pockets that contribute to a uniformly fine crumb structure. In gingersnaps and sugar cookies, the desirable surface
cracking pattern is imparted when sugar crystallizes by rapid loss of moisture from the surface during baking.
how_baking_works
PreservativeBy binding water, sugar acts as a very effective, natural preservative. For example, the high sugar levels in jams,
jellies and sauces make them more immune to the microorganism development common in thinner, high-moisture products like
commercial applesauce. Sugar is the preferred sweetener in cereal coatings because of its ability to crystallize into a frosty
surface forming a hard, continuous glaze. This protects the product from air and moisture, extending its shelf life.
DispersantIn dry beverage, dessert and bakery mixes, sugar prevents lumping and clumping when the mix is hydrated.
Whipping AidIn foam-type cakes, such as angel and sponge, sugar enables the creation of a light foam that serves as the basic
structure of the cake.
HumectantWhen the sucrose molecule is "inverted", by the application of heat, acids or enzyme, the resulting fructose
(especially) and dextrose contribute a moistening property, desirable in such foods as icings, fudge, cakes, marshmallows, soft
cookies, and so forth.
Microwave PropertiesSugar has unique dielectric properties that enable it to produce desired surface browning and crisping.
Sugar can shield lower food layers from heating, as in microwavable ice cream toppings. Sugar can function as a control agent to
minimize uneven heating. (from sugars.com)
Honey, molasses, maple and corn syrup are liquid sweeteners, and while they do provide sweetness, they do not cream well, just as liquid
vegetable oils can't substitute for solid shorteners.
Honey, the globally popular liquid sugar produced by bees, is comprised of glucose, fructose, maltose and
sucrose. It has a distinctive flavor, is sweeter than regular sugar, and produces moist and dense baked goods.
Molasses, a byproduct of refined sugar production, is made up of sucrose, glucose and fructose as well as small
amounts of Vitamin B, calcium and iron. It is not as sweet as sugar and imparts a dark color and stronger flavor
to baked foods.
Maple syrup, the sumptuous liquid most famous for sweetening hotcakes, waffles and French toast, is also very
good when baked into cookies, pies and cakes. Grade B maple syrup has a vibrant flavor conducive to eliciting
exquisitely baked products.
Sugar plays many important roles in baking recipes:
how_baking_works
Cakes, in General: For pound cakes, crystalline sugar helps produce pound cakes of fine grain and good volume. Pound cakes, although prepared with
shortening, usually contain no leavening agent other than air. The air is incorporated into the batter through a relatively large quantity of beaten eggs.
Creaming the sugar with the shortening contributes fluffiness to the shortening by providing tiny air pockets that undergo heat expansion during baking.
Sugar also acts as a tenderizing agent during mixing by inhibiting gluten development and during baking by delaying gelatinization or the cake's structure
from setting.
Shortened Cakes: In shortened cakes, crystalline sugar helps to create air in the batter during the creaming step. The more delicate its structure, the
higher it will rise. Sugar helps produce fine crumb texture and good volume during mixing and baking. During mixing, sugar tenderizes cakes by
absorbing liquid and preventing complete hydration of gluten strands. During baking, sugar tenderizes shortened cakes by absorbing water and keeping
batter from setting too quickly, which allows it to rise higher in the oven. In addition, sugar contributes pleasing, sweet flavors and tender browned
surfaces to shortened cakes.
Unshortened Cakes: Unshortened cakes such as sponge and angel food cake contain no fat, but include a large proportion of eggs or egg whites. Much
of the cellular structure of the cake is derived from egg protein. The leavening agent is the air that has been beaten into the eggs. Crystalline sugar
serves as a whipping aid to stabilize the beaten foam. Part of the sugar also is combined with flour before it is folded into the foam mixture. This sugar
disperses throughout the flour, separating the flour's starch particles and keeping them from lumping when the flour is folded into the foam mixture. By
raising the temperature at which egg proteins set, sugar delays coagulation long enough to permit entrapment of optimum air. The resulting cakes have
tender texture and excellent volume.
Candy Making: In candy making, the structural role of crystallization from sugar is critical.
Cookies: Cookies, like cakes, are chemically leavened with baking soda or baking powder. Cookies, however, have more sugar and shortening and less
water proportionately. In cookies, crystalline sugar introduces air into the batter during the creaming process. Approximately half the sugar remains
undissolved at the end of mixing. When the cookie dough enters the oven, the temperature causes the shortening to melt and the dough to become more
fluid. The undissolved sugar dissolves as the temperature increases and the sugar solution increases in volume. This leads to a more fluid dough,
allowing the cookies to spread during baking. Sugar also helps produce the appealing surface cracking of some cookies, such as gingersnaps. In
addition, sugar also caramelizing while the cookies are baked giving them a good flavor.
Custards: Crystalline sugar delays coagulation of egg proteins in custards and similar cooked egg dishes. Just as most baked products are essentially
flour protein structures, custards are egg protein structures. If the egg white solidifies too soon from the heat in the cooking process, the liquid ingredients
in the custard will be squeezed out in droplets. This is known as syneresis or "weeping." Sugar in a custard mixture breaks up the clumps of protein
molecules so that they are finely dispersed in the liquid mixture. The temperature at which the custard sets is thus raised, permitting the egg proteins to
coagulate slowly and enmesh the other ingredients, resulting in a smooth, stable consistency.
Icings: Sugar's roles in icings are similar to those in candies. Sugar is the most important ingredient in icings, providing sweetness, flavor, bulk and
structure, plus it's versatile.
how_baking_works
Meringues: Crystalline sugar stabilizes foams such as meringues. Egg whites beaten for a meringue hold air bubbles because the mechanical action of
the beaters partially coagulates the egg protein. When sugar is added, often with another stabilizer such as salt or cream of tartar, the protein film
becomes more adhesive and its ability to hold air bubbles is increased. This results in a stiffer, higher and more stable foam.
The amount of sugar added per egg white determines the nature of the meringue. For a meringue tart or pie shell that is to be filled with ice cream, fruit or
other soft mixtures, four tablespoons of sugar are used for each egg white. The stiff, shaped meringue is then baked in a very slow oven to ensure even
setting and thorough drying throughout. The baked meringue will be very crisp and dry, and there will be little, if any, browning."
For the meringue topping that is to be used on a pie or pudding, only two tablespoons of sugar are required per egg white, and the mixture may be baked
in a hotter oven. This produces a softer meringue with a slightly crisp crust and a golden-brown color due to the caramelization of the sugar. If no sugar is
added to the beaten egg white topping, considerable air shrinkage occurs during baking, and the resulting product is flat, pale and gummy.
Puddings, Sauces and Pie Fillings: Sugar disperses among the starch particles of flour, cornstarch, or similar thickening ingredients used for pudding,
sauce or pie filling. When dry starch is added directly to a hot liquid, the particles on the outside tend to cook first, enclosing raw starch particles in the
interior. These lumps are unsightly and unpalatable, and they prevent proper thickening. When mixed with sugar before adding to the hot liquid, the
starch particles disperse evenly into the mixture. Each particle comes in contact with the hot liquid at the same time, and all cook at the same rate.
So vital is the dispersion of starch that unless the amount of sugar used in the recipe is twice the amount of the starch, a small amount of cold liquid
should be blended with the sugar-starch mixture to further disperse the particles before adding to a hot liquid. Raw cocoa, which is about one-third starch,
should also be combined with sugar before adding hot water. Dessert sauces, chocolate pudding, lemon, butterscotch and other pie fillings all benefit in
body and smoothness from this function of sugar.
Quick Breads: Quick breads are prepared with leavening agents that act more rapidly than yeast. Since most quick breads contain relatively small
amounts of shortening and little or no sugar, they require special care in mixing to obtain a tender baked product. In preparing quick breads, the chance
of overdeveloping gluten because of the lack of sugar is a constant risk. With sugar scant or absent, the flour and liquid must be combined gently and
stirred only enough to just moisten the dry ingredients. Overmixing results in muffins with large air tunnels. As the amount of sugar increases, the risk of
coarse, uneven grain and chewy texture caused by overmixing decreases.
Yeast Breads: In small amounts, added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast
fermentation; in a very sweet dough the rising time is longer. During the mixing phase, sugar absorbs a high proportion of water, delaying gluten
formation. The delayed gluten formation makes the bread dough's elasticity ideal for trapping gases and forming a good structure. Sugar contributes to
the brown crust and delicious aromatic odor of bread (called the Maillard reaction). Also, some of the yeast fermentation by-products and proteins from
the flour react with sugar contributing to bread's color and flavor. Adapted from www.sugar.org
Milk and
All liquids fall into one of three categories having to do with what is called pH. That is to say that liquids are either neutral, like water, water,
fruit
acid like citrus fruits and vinegar, or alkali (sometimes called "basic") like ammonia, lye (which is in soaps), or soda.
juices,
Liquid in a recipe may be milk, water, fruit juices, potato water and even eggs. The amount of liquid determines whether a "dough" or "batter" and
potato
is produced. Liquids also serve to hydrate the flour, for gluten formation, and to hydrate the starch, for gelatinizing, which results in formation
water
of the basic structure of a baked product. Liquids also dissolve the sugar and salt, making possible the leavening action of baking powder,
contribute
soda and acid, or growth of yeast. Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water
in
vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product.
different
ways to
Milk contains fats and proteins in a solution (water) and contributes valuable nutrients to baked goods. It helps browning to occur and adds
the
flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of
quality of
Liquids
how_baking_works
the
recipe.
Juice may be used as the liquid in a recipe, but do not substitute milk with juice and vice versa. Because fruit juices are acidic, they are probably best used
in baked products that have baking soda as an ingredient.
the dough and the volume of the bread.
Leaveners The three basic leavening gases commonly found in baking recipes are air from whipped eggs, or beating, stirring, creaming
and kneading; water vapor or steam from liquids; carbon dioxide from chemical leaveners, baking soda and baking powder;
and yeast, both packaged and from a starter (sourdough or sponge). In many baked items, all three of these agents participate in the
leavening process.
Q: My
muffins
never bake
very high.
Can't I just
double the
leaveners
During mixing, some air is always incorporated. Although it is usually not the major leaven, it plays an important role. Beaten eggs aerate
in the
recipes due to their ability to foam and by contributing water for steam, such as with sponge or angel food cakes. A foam is created by
recipe so
incorporating air into a mixture through "beating". Whole eggs, egg whites or egg yolks can each be beaten into a foam, with whites
they will?
having the potential of producing the most. Air is also incorporated into cakes when fat and sugar are beaten together.
A: NO! Do
not touch
Steam is produced when water, in the recipe, is heated to 212 degrees F by baking. Most batter recipes are to some degree
the
leavened by steam. To get maximum steam production in a system, a 1:1 ratio of liquid to flour is needed, which recipes
leaveners
already have. As the amount of water relative to flour decreases, less leavening from steam occurs. In steam-leavened
because
products, the changes that occur in the volume occur at the end of the baking cycle. Popovers are a good example of the
you'll create
rapid volume expansion which leavens a product late in the baking period.
more
The
problems if
leavening
Chemical leaveners include baking soda (bicarbonate of soda) which produces carbon dioxide gas when moistened and/or
you do -- if
source
heated.
The
pH
(the
amount
of
acid
or
base)
of
the
baked
product
is
affected
by
the
leavener.
They
are
alkaline,
and
when
you add
used in a
they
comes
in
contact
with
an
acidic
ingredient
like
applesauce,
buttermilk,
honey,
brown
sugar,
molasses
and
lemon
juice,
more
baked
the
alkali/acid
combination
creates
carbon
dioxide.
In
some
recipes,
depending
on
the
quantity
of
acidic
ingredients
included,
leaveners -product
yes, the
may serve a combination of baking soda and baking powder is used for better flavor and texture.
muffin will
to produce
gas by
Baking powder, another chemical leavener, does not need an acidic ingredient to release its leavening power. Double-acting puff higher,
physical,
baking powder begins releasing carbon dioxide as soon as it is moistened, and again when heated in the oven. If there is not but then the
chemical or enough acid, color and flavor changes may appear. The color of a more alkaline gingerbread is darker due to the effects of pH batter will
biological
on the pigment; there is also a less pronounced molasses flavor. An extremely alkaline product may even taste bitter or soapy. spill over the
sides of the
methods.
pan and get
The
Some baking powders include sodium aluminum sulfate, but there are aluminum-free baking powders that work just as well,
all over your
leavening
and I prefer them. Look for a brand like Rumford's at natural food stores or many supermarkets.
oven -- what
selected is
a big mess
usually
Yeast, used in bread baking, is either packaged or created through a sourdough or sponge starter. Yeast, a single-celled (I've done it
dependent
A leavening agent provides a source of gas to the recipe called carbon dioxide. When moistened, fermented and/or heated, it expands the
millions of air bubbles previously created in a batter or dough from mixing, creaming, beating, folding, whipping and kneading trapped in
the structural framework by the gluten strands. If the batter is over mixed or not baked promptly, the gas will escape and the final recipe will
have poor texture and low volume.
how_baking_works
on the
balance
and kind of
ingredients
in the
recipe, and
the mixing,
kneading,
etc.
methods
used.
live organism, feeds off of the flour's starches and sugars, moistened by liquid, usually water, fermenting it to carbon dioxide
and ethanol (alcohol). Carbon dioxide is the primary leavening gas that makes yeast breads rise. The alcohol evaporates
during baking, leaving behind flavor.
before when
I
accidentally
doubled the
baking
The trapped gas which raised the dough escapes from the bubbles as the recipe cools.
powder in a
recipe).
Thickeners Not every recipe includes a thickener, although flour certainly has thickening attributes. But many fruit fillings
What you
include cornstarch to thicken the juices. I occasionally use tapioca as a thickener, as well. Eggs are used as
are
thickeners and are used in such recipes as custards, puddings and sauces.
witnessing is
an an
Flavorings Flavorings enhance a baked good's aroma and taste. Salt, sugar or an acidic ingredient, such as
excess of
buttermilk, cocoa powder or lemon juice are the three most important ones used to give interest to a
carbon
recipe (a wide variety of flavorings and other ingredients add greatly to a recipe, too).
dioxide
spilling over
Butter also plays an important flavoring role. The butter in traditional recipes contributes to and carries flavors
Playdough because the
throughout the batter. Even more important, butter has flavor of its own that, when it interacts with sugar, is
muffin's
is a great
responsible for the caramelized baked taste we associate with baked goods. In reduced-fat baking, the
example of gluten
flavorings must be increased to compensate for the reduction in butter.
salt's effect strands are
on gluten. not strong
Salt and a
enough to
Some
material:
c
Sarah
Phillips,
The
Healthy
Oven
Baking
Book,
Doubleday,
1999
Because
wide variety
playdough hold them in
of flavorings
before the
is rolled,
are used to
muffin's
squeezed
obtain the
structure
and
shaped
type and
sets.
over and
variety of
over by little
recipe
hands, it
Here's how it
wanted. In
needs
to
be
works: the
addition to
both
leaveners
being used
stretchy
start acting
as a
and
strong.
immediately
flavoring,
That
when the
salt
strength
muffin batter
functions to
comes
from
is put in the
control yeast
"gluten"
oven. They
metabolism
which is
expand the
in yeast
formed
air bubbles
bread.
when flour previously
is
beaten or
moistened mixed into
and stirred. the batter
Salt
and are held
tightens the by the flour's
how_baking_works
bonds
between
the two
proteins
that
comprise
gluten and
so
increases
the strength
of the
dough,
giving it the
elasticity it
needs to be
rolled.
gluten
strands. At
the end of
baking, the
flour's
starches
firmly set
around the
expanded
air bubbles,
the batter
conforms to
the shape of
the baking
pan and the
recipe
browns.
When this
happens, it
is ready to
come from
the oven.
(When you
cut open a
muffin, you'll
see those
little holes
which are air
bubbles). If
you add too
much baking
powder and/
or baking
soda to the
recipe, its
gluten
strands are
not strong
enough to
hold in the
excess
carbon
dioxide
before the
how_baking_works
muffin's flour
starches set,
thus spilling
over. P.S. If
the muffin's
structure
sets first,
then the
recipe
wouldn't be
able to
expand in
the oven like
a balloon !!
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Pastry 101: HOW TO MAKE Puff Pastry, STEP-BY-STEP Page 2 (page 1)

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
A SWEET QUARTET by Fran Gage

Puff Pastry Recipe
Many people approach the task of making puff pastry with great trepidation. How can I allay their fears? When I watched a young French
chef make this pastry in the courtyard outside his cramped kitchen in 90 degrees F heat, the butter didn't melt, and in the oven, the pastry
rose beyond expectation. In a cool kitchen, anyone can succeed.
Puff pastry rises in the oven because of its unique construction -- thin sheets of dough separated by thin sheets of butter. This is accomplished by rolling
the dough into a rectangle, then folding it onto itself, not once, but six times. (Each rolling and folding is called a turn.) With each turn, the layers become
thinner and more numerous, resulting in 729 layers of butter sandwiched between 730 layers of dough when the pastry is ready for its final shaping. In the
oven, air trapped between the layers, and steam formed from the moisture in the dough, push the layers apart and make the dough rise dramatically.
Although the dough needs some rest periods, the actual time spent manipulating it is only about 30 minutes from start to finish. Then it will rest in the
refrigerator or freezer until its creator wants a dessert that only its multitudinous layers can provide.
Use a butter whose taste you like, provided it contains at least 82 percent butterfat.
Makes about 2 1/2 Pounds of Dough - Enough for 1 Galette Des Rois or 2 Tartes Tatin, Plus Leftover Dough for Palmiers
3 1/4 cups (1 pound) unbleached all-purpose flour
1 1/2 teaspoons fine sea salt
1 pound unsalted butter, refrigerator temperature, divided into 4 ounces and 12 ounces
1 tablespoon lemon juice
http://www.baking911.com/pastry/puff2.htm (1 of 3)9/25/2006 9:43:21 PM
pastry_puff2
1 cup (8 ounces) cold water
1. Mix the flour and salt together in a medium bowl. Cut 1/4 pound of the butter into 1/2-inch pieces. Put them in the bowl, and, using your fingertips or
2.
3.
4.
5.
6.
7.
8.
9.
a pastry cutter, rub the butter and flour together. The butter will break into smaller pieces, each coated with flour. Continue until the mixture looks
like a coarse meal.
Put the lemon juice in the water. Pour the water into the bowl, a little at a time, mixing with your other hand. Turn the resulting dough onto a lightly
floured work surface, and knead it a few times, until all the dough is gathered into a ball. It will still look rough. Flatten it into a disk about 1/2 inch
thick, enclose it in plastic wrap, and refrigerate it for 30 to 60 minutes.
Remove the dough from the refrigerator and put it on a lightly floured work surface. Poll it into a 13-inch disk, leaving a center area about 6 inches
in diameter thicker and thinning the periphery, so that it has a shape like a hat lying on a table.
Take the remaining 3/4 pound of butter from the refrigerator and, on a lightly floured work surface, beat it with a rolling pin into a disk about the
same diameter and thickness as the fat center of the dough. Put the butter in the middle of the dough, and fold the edges over it. Now you have a
piece of butter completely enclosed in dough.
Turn it over so that the folded side is on the work surface. Pound the package (not too hard) a few times with a rolling pin to flatten it somewhat.
Roll the dough into a rectangle 20 by 11 inches, with one of the narrower sides facing you. Dust off any excess flour. Fold the bottom part of the
dough up about a third of the way, then fold the top down, like a letter. Turn the dough so that the outer fold is on your left, like a book. Roll and fold
the dough one more time. Make 2 finger indentations in the top of the dough to remind you that you have made 2 turns. Wrap the dough in plastic,
and refrigerate 30 to 60 minutes.
Remove the dough from the refrigerator and repeat the process, rolling and folding the dough 2 more times. Make 4 finger indentations in the top of
the dough, wrap it in plastic, and refrigerate 30 to 60 minutes.
If at any time the dough resists your efforts to roll it, let it rest a few minutes and try again. And if butter breaks through the dough, lightly flour that
portion and continue.
Remove the dough, and roll it and fold it 2 more times. Now the dough has 6 turns (and 729 layers) and, after a rest of 60 minutes, is ready to be
rolled and shaped to make the pastry of your choice. Either refrigerate it up to 3 days, or wrap it in 2 layers of plastic wrap and freeze it up to 1
month.
If the dough has been refrigerated more than 1 or 2 hours, gently beat it with a rolling pin before rolling it into its final shape. If it is frozen, defrost in
the refrigerator for about 3 hours.
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Quick-Breads, Muffins, Scones,

Biscuits, & More ...
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Introduction
Biscuits
Cream Puffs
Crepes
Doughnuts
Fritters & Fried Desserts
Muffins
Pancakes & Waffles
Popovers
Quick Bread Loaves
Scones
Soda Breads
Biscuits:
If any quick-breads deserve top billing, it's the biscuit. A good biscuit can make any meal
special. They are usually leavened with baking powder instead of yeast used in bread recipes.
Preparation is much like pie pastry which requires a quick and light touch, cold ingredients and
a hot oven, but there are other ways to make them.
The Different Biscuit Types
The "Standard" biscuit varies depending on the cultural background and/or
geographic location: The "Southern biscuit" has a rough pale golden crust with a
uniform fine crumb. In the Southeastern United States, the standard or traditional
biscuit has a crisp crust and is not necessarily flaky. The ideal "Northern biscuit" has a golden brown, smooth, tender and crisp
crust without brown specks. The shape is symmetrical with a smooth, level top and straight side. Generally, these types of
http://www.baking911.com/quikbrds/biscuits.htm (1 of 6)9/25/2006 9:44:25 PM
Basic Biscuits
Baking
Powder
Biscuits with
Strawberries
Cream
Biscuits with
Boysenberry
Compote
quikbrds_biscuits
TIPS TO biscuits are made from a soft dough with a leavener, such as baking powder, baking soda, or cream of tartar, a stabilizer.
Strawberry
TENDER Additionally, a variety of ingredients are used in its preparation, but the primary ones are flour, sugar, salt, solid fat (unsalted
Biscuit
BISCUITS: butter, margarine, vegetable shortening, or lard - some recipes may use oil, as well), liquids such as milk (especially buttermilk Shortcakes
Some
or cream). Eggs are also used in many biscuit recipes.
English
home
Scone
bakers
"Combination biscuits" are made with yeast combined with other leaveners such as baking powder. Not a true biscuit but
(Biscuit)
make
rather like a yeast roll, combination biscuit preparation requires a resting and a rising time because of the yeast. "Angel
Recipe
biscuits
biscuits" or "Cloud biscuits" are examples of a combination biscuit.
as an
everyday
Sometimes biscuits are called "scones" when eggs and other enrichments (more sugar and fat) are used in the recipe. Scones may be cut
part of
life, and out differently than biscuits (ex: wedge shaped) but they are essentially the same as biscuits. See the English Scone Recipe.
they
always
Marri, from Ask Sarah writes: I think the main difference between an English scone recipe and the American (baking powder biscuit) would be
turn out
flaky and the ingredients. The English tend to make them plain and then dress them up with jams and clotted cream (YUM). With all that you don't want
'extra's in the scones. The most daring the traditional ones get are having currants or sultanas in them and then they are called Rich Tea
tender.
Scones.
Others
A pioneer cook's skill was almost always judged on the ability to quickly whip up and serve a batch of light and fluffy, melt-in-yourhave to
mouth, golden brown biscuits...whether it be the first meal of the day or the last. This was done with a minimum of ingredients,
learn
how, and "kitchen utensils" and refrigeration.
if you do,
The Basic Biscuit Mixing Methods
you have
come to
the right Biscuits can be mixed in different ways. No matter what mixing technique is used, the way in which the dough is "worked" greatly affects the
place.
outcome. The general rule is to handle the dough gently, work quickly, dust your hands and the dough only with enough flour so it is
manageable, but not under- or over-worked. The dough should be somewhat soft and sticky, rather than hard. The result will be a lighter biscuit.
Problems can occur during mixing: undermixed biscuits have a smaller volume, rough and spotted crusts, and the interior has a course texture. Overmixed
dough causes the development of gluten to be excessive, thus, the biscuits are humped on top, dry and tough.
1. The most popular is the "pie pastry" method, where the fat is cut into the flour.
2. Biscuit dough is made with the ingredients added in a certain order to a bowl. The dough is soft and sticky and then are dropped from a spoon on
a cookie sheet to bake.
3. Biscuit dough is "beaten" until blistered, a procedure not commonly used today. The dough is beaten with a rolling pin, or slapped on the counter
or vigorously stirred until the dough cracked and blistered. Beaten biscuits were once considered quite an accomplishment for the Southern home baker,
and recipes are often found in local cookbooks. Beaten biscuits, in some people's opinion, are not as light and tender as conventional ones
Tips to Tender Biscuits
quikbrds_biscuits
MIXING AND CUTTING:

Check that ingredients are fresh. Shortening or leavening that is out of date won't give you the best-tasting biscuits. Go out and replace it,
unless you bought it within the last four months. More baking flops occur from old, tired baking powder than from any other cause.
Measure all ingredients with care. If you don't, a coarse or crumbly texture and biscuits that don't rise can be the result.
In days
past, yeast
wasn't
always
easy to
come by,
nor was it
consistent
in quality.
Before the
arrival of
commercial
baking
powder in
the mid
1850's, a
mixture of
cream of
tartar or
tartaric
acid and
baking
soda,
called
baking
powder,
along with
an acid
ingredient
such as
clabbered
milk (like
yogurt)
were used
as
leavening
ingredients
QUESTION:
What
causes
When making biscuits always use a quality flour. A combination of bread and cake flours are used by professional bakers
when making biscuits, but for the home baker, biscuit flour (White Lily Flour), unbleached all purpose or a cake flour are best yellow
spots on
to start with. Some of the flours are the self rising variety which already include baking powder and salt, so make sure you
the crust
take equal amounts out of the recipe; you don't want to end up with double the amount. (See Flour Substitutes). In the
of rolled
Southern part of the United States, a multitude of brands of biscuit flour are available, such as White Lily Flour brand. Also the
biscuits?
Walmart stores with food sections carry a few kinds of Southern biscuit and baking flours.
How can
this be
Shortening or lard, traditional biscuit fats, and cold liquid ingredients will produce the best biscuits, influence the avoided?
flakiness, as well as inhibit gluten formation and will more likely to produce a finely textured biscuit. The cold
ANSWER:
liquids keep the fat from melting.
Yellow
spots may
Milk gives a rich velvety texture, buttermilk a very tender texture, solid white vegetable shortening a softer
The
be formed
amount of texture than butter or margarine. Butter gives a richer flavor and shortening a flakier texture to biscuits. Lard,
when all of
protein in once popular, produces the flakiest dough and is rarely used due to health issues. Eggs may be added for
the soda
volume
and
richness.
A
few
teaspoons
of
sugar
may
be
added
for
sweetness.
A
tablespoon
or
so
of
dry
milk
or
has either
the flour
dry buttermilk powder can also be added for a richer dough; if using, the liquid added should be water.
not been
has an
dissolved
influence
or not been
It's
very
important
to
whisk
the
dry
ingredients
together
once
they're
all
in
the
bowl.
This
way
everything
gets
on whether
a biscuit is evenly dispersed: the baking powder, salt, flour, etc. Mix the wet ingredients together in a separate bowl and put neutralized.
When this
aside.
flaky or
soda is
not. The
higher the Then "cut in" the fat. "Cutting in" the shortening or fat means cutting the right amount of
QUESTION: heated
during
protein
How does
shortening into small bits in the right amount of flour until it resembles cornmeal (contrary to
baking,
content,
the
popular belief). Use a recipe that has little shortening to flour, so the biscuit puffs while baking. It
Na2CO3
such as
technique
is usually done with a pastry cutter or you can crisscross 2 table knives through the flour. Some
with all(washing
of making
use their fingertips to rub the mixture into the right consistency or use a wire whisk. The mixture
purpose,
soda) is
baking
should resemble cornmeal.
the flakier
formed.
powder
and the
This
biscuits
Once the dry ingredients are ready, form a "well" in the center. This creates a space in which to
potentially
receive the wet ingredients. You can use a small bowl, a large ladle, or your hand to do this. Now, differ from encourages
tougher
the
the
pour the wet ingredients into the well.
the biscuit
formation
technique
will be. It
of yellowish
of making
Next, combine the dry and wet ingredients together with a fork or with your hands to pull the
may also
spots on
muffins?
produce a ingredients together. Go lightly as the heat of your hands will begin to warm the shortening which ANSWER:
the surface
quikbrds_biscuits
in making
the
American
biscuit.
biscuit
with a
darker
crust and
larger
volume
than that
produced
with a
biscuit,
soft wheat
pastry or
cake flour.
affects the flakiness. Don't mix too much because you'll cause too much gluten to be formed in
the dough which will make the biscuits tough and dry when baked.
The
formulation
for muffins
differs from
biscuits in
SHAPING: After mixing, the biscuit dough is ready to be shaped. There are two ways to
the ratio of
shape them: ROLL AND CUT or DROP.
flour to
ROLL AND CUT BISCUITS: Rolled biscuit dough are flaky and not as sticky as dropped ones.
Flakiness is obtained in biscuits by mixing and rolling techniques. Both the addition of fat and the liquid. Muffin
batter has a
method of manipulating the dough contribute to a tender dough. Fat tenderizes because it is
flour to liquid
insoluble in water. The dough must be stirred adequately and kneaded sufficiently in order to
ratio of 2:1
develop gluten enough to obtain the desired flaky texture throughout the flour mixture where it
whereas
interferes with the cohesiveness of the structure. The proper amount of manipulation of the
dough, a gentle kneading of 15 - 20 strokes, is necessary because of the comparatively slow rate biscuits
have a ratio
of gluten development in biscuit dough. However, too much manipulation increases toughness.
of 3:1. The
A Southern
method of
baker once
Cut the plastic fat into the flour results in the fat being subdivided into small particles. The
mixing the
told me
surface area of the fat is increased and thus more flour can make contact with it. The end result
ingredients
that she
is that there are layers of flour untouched by the fat alternating with layers of fat particles
is also
sifts the
imbedded with flour. In the flour layers gluten is developed and in the fat layers the fat melts on
different.
dry
baking leaving spaces between sheets of dough.
ingredients
four times
a) With
Dough can then be formed by either following Step 1 or 2:
and is the
muffins, the
reason her
dry
1. By making turns and rolling: Manipulation of the dough, which involves kneading and
biscuits
ingredients
folding the dough into layers of fat and flour, gives a layered crumb called laminating. It is are mixed
are
also done in recipes such as croissants, Danish, and puff pastry. TO MAKE ONE
perfect. I
together in
tested it
one bowl
TURN: Lightly dust the work surface with flour, and roll the dough in it. Dust the counter
and found
again and roll out the dough with a rolling pin into a rectangle that is 3/4 inch thick. Using a and the
that sifting
liquid
pastry cutter or scraper, peel the dough up from the counter and fold it, like a letter, into
does make
thirds. Give it a one-quarter turn. Flour the counter and the top of the dough, and roll it out ingredients,
a slightly
including the
again 3/4 inch thick. TURN TWO: Peel it up again and fold it into thirds, etc.; OR,
higher,
fat, are
2. By just rolling: For nice-looking biscuits and even baking, roll or pat the dough to an
more
mixed in
even thickness on a lightly floured surface. Do so without a lot of handling because that,
tender
another. The
with too much flour, gives you biscuits that are tough and dry. For fluffy, layered
biscuit, but
liquid
biscuits, roll to a 3/4- 1 inch thickness. For crusty, thin biscuits (good for soups,
it is not
dips), roll the dough to a 1/2-inch thickness. If you make biscuits often, here's a clever ingredients
necessary.
trick: use 2 dowels, 1 inch thick and 14 inches long, to get the same thickness every time. are then
added to the
Place the ball of dough between the sticks, and roll or pat the dough to the thickness of
dry. With
the sticks.
biscuits, the
plastic fat is
After rolling, the biscuit dough is cut into shapes, usually round with a biscuit cutter,
cut into the
about 2- to 3-inches in diameter. Biscuits can also be cut with inverted glass, with straight
dry
of the crust.
To prevent
this from
happening,
it is
important
that the
dough be
stirred and
kneaded
adequately
in order to
moisten all
of the dry
ingredients.
The dough
can also be
left to
stand,
covered to
prevent
drying, for
10-15
minutes.
This allows
time for
moistening
of the
ingredients.
Or the
surface of
the biscuit
dough may
be brushed
with a milk
or egg
wash to
prevent
drying
during
baking.
quikbrds_biscuits
sides, or cookie cutters, also 2- to 3-inches in diameter. Fluted cutters may be used but a perfect
fluted shape may not result during baking. Biscuits may also be formed in other various shapes.
Use the biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through it.
The sharper and straighter the cut, the less resistance the dough encounters when it rises in the
oven, giving you more flaky biscuits. If you twist as you cut, the biscuits will be uneven. After
cutting, look at the side of the biscuit. There should be strata-like marbling through the dough.
These layers make biscuits rise up light and fluffy.
Cut as many biscuits as you can at one time creating the least amount of scraps as possible.
Place the pieces on a greased baking sheet upside down. This ensures a taller, lighter biscuit by
making sure any edges crimped by the pressure of the cutting don't interfere with the rise. (The
French use the same trick when making puff pastry.)
After cutting the first round of biscuits, lightly press -- don't knead -- the scraps of dough together.
These biscuits will look slightly uneven and may be less flaky when baked.
DROPPED BISCUITS: Shirley Corriher, Food Scientist, showed me the right way to make drop
biscuits. She said: "You want the dough to remain really sticky and lumpy, two very important
attributes which lead to a flaky and tender biscuit. The dough should look like 'glop' ", as Shirley
demonstrated picking up a handful of the sticky mass with each hand and while talking, flinging
bits of dough around to show how it stuck to the countertop and how difficult it was to get the
dough off.
ingredients
first, and
then the
liquid
ingredients
are added.
b) Muffins
require very
little
manipulation
of the batter.
The liquid
ingredients
are stirred
into the dry
only enough
to moisten
the dry
ingredients.
Biscuits
require
thorough
Another method, called the dropped biscuit method, is a popular and easy way to make
mixing of the
biscuits. Here, a soft dough is "dropped" onto a parchment-lined or greased baking sheet or
dry and wet
muffin tin. To make drop biscuits, pick up irregularly shaped pieces of dough with your lightly
ingredients
floured fingertips, slightly larger than a walnut. Then, drop them one-inch apart onto the baking
and much
sheet or place one in each muffin tin cavity. The dough will be sticky to work with; don't add more more
flour.
manipulation
of the dough
to
adequately
General Baking Tips
moisten the
Before baking, brush biscuit tops with an egg wash, melted butter, milk or cream before baking, which produces a rich, brown dry
ingredients.
color when baked.
Bake biscuits in a well-preheated and hot oven, usually 400 to 425 degrees F / 205 to 220 degrees C.
Always serve biscuits right after baking; the best flavor results when they are still warm, not piping hot.
Storage Tips
quikbrds_biscuits
It can be difficult when storing biscuits because they are meant to be eaten fresh. A moist biscuit can get moldy in about 3 days or taste stale if stored at
room temperature or dried out when frozen. Re-heat biscuits by brushing the tops with melted butter, wrap loosely in foil and heat in the oven at 350
degrees F (175 degrees C) or microwave for 25 to 30 seconds on HIGH.
Here's a way to freeze your biscuits and have them turn out nicely, too: My favorite way to freeze biscuits and scones are to first
prebake them partway. When I worked in Colonial Williamsburg's Pastry Shops we only needed a set amount of scones / biscuits per day,
but we had to make the entire recipe. We baked all of the scones / biscuits until they were set, but right before they started to take on color.
Then they were thoroughly cooled and then frozen. We just took out the amount needed to fill the order and finished baking them. The ones I
nibbled on were just as good as the freshly baked ones. From, Tami
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1. Basic Croissant Recipe

2. Croissant Recipe with Variations
Raspberry
Chocolate
Savory
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Croissants can be made with buttered layers of yeast

dough or puff pastry. They're sometimes stuffed (such as
with a stick of chocolate or cheese) before being rolled
into a crescent shape and baked. Croissants are generally
thought of as breakfast pastries but can also be used for
sandwiches and meal accompaniments.
Basic Croissant Recipe (Yield: 20 servings)

Recipe by: Chef Gale Gand
1 ounce fresh yeast
3 1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk
In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of
the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer
on high and mix for another 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel
http://www.baking911.com/recipes/pastry/croissants.htm (1 of 4)9/25/2006 9:45:02 PM
and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a
rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off
the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the
bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly
with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have
popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of
the dough meaning you have completed the first "turn".
Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus
what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in
between each turn.
After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and
cut out your croissants and shape them.
I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more
curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap
dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2
inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the
croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a
proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door
and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake
another 5 to 8 minutes until golden brown.
Croissant Recipe with Variations (Makes 16)
1 1/2 cups cold butter
4 3/4 - 5 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon water or milk
Cut butter into 1/2-inch-thick slices. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. Chill butter mixture
while preparing the dough.
For dough, in a large mixing bowl stir together 1 1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, and salt till
warm (120 to 130 degrees F.). Add the milk mixture to the flour mixture. Add 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping
bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the chilled flour-butter mixture till the flour is well moistened (the butter
will remain in large pieces).
Sprinkle a pastry board or pastry cloth with 1/4 cup flour. Turn the dough out onto the floured surface. With floured hands, gently knead the dough for 8
strokes. With a well-floured rolling pin, roll the dough into a 21x12-inch rectangle. (If necessary, sprinkle the surface of the dough with up to 1/4 cup flour to
prevent sticking.) Fold dough crosswise into thirds to form a 12x7-inch rectangle. Loosely wrap in plastic wrap and chill for 1 to 1 1/2 hours in the
refrigerator or 20 to 30 minutes in the freezer, or till dough is firm but not excessively stiff.
On a well-floured surface, roll dough into a 21x12-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Roll, fold, and turn
twice more, flouring the surface as needed. (It is not necessary to chill dough between each rolling.) Place dough in a plastic bag. Seal bag, leaving room
for the dough to expand. Chill dough for 4 to 24 hours.
To shape, cut dough crosswise into fourths. Wrap and return 3 portions to the refrigerator till ready to use. On a lightly floured surface, roll the fourth
portion of dough into a 16x8-inch rectangle. Cut the rectangle crosswise in half to form 2 squares. Then cut each square diagonally in half to form 2
triangles. (You will have 4 triangles total from each rectangle.) Loosely roll up each triangle, starting from an 8-inch side and rolling toward the opposite
point.
Repeat shaping with the remaining 3 portions of dough. Place croissants 4 inches apart on 2 ungreased large baking sheets, points down. Curve the ends
to form crescent shapes. Cover and let rise in a warm place till nearly double (about 1 hour).
In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. Lightly brush the egg mixture over croissants. Bake in a preheated 375 oven for about
15 minutes, or till golden brown. Remove from baking sheets; cool on a wire rack.
RASPBERRY CROISSANTS: Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite
point. Proceed with the recipe.
CHOCOLATE CROISSANTS: Chop your favorite chocolate bar and place about 2 teaspoons along one 8-inch side of each croissant dough triangle and
roll toward the opposite point. Proceed with the recipe.
SAVORY CROISSANTS: Roll up 1 thin slice ham and place on one side of each croissant dough triangle, or spread one side with 2 teaspoons of semisoft
cheese with garlic and herbs, or 1 teaspoon cheese and 1 ham slice; roll toward the opposite point. Proceed with the recipe.
Nutrition Facts
Facts per Serving
Calories:
Fat:
155
Cholesterol: 15mg Sodium:
Carbohydrates:
1g
51mg Protein:
31g
5g
Fiber:
1g
% Cal. from Fat: 6%
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Use puff pastry to make a "box" shape only to be

filled with savory or sweet fillings.
1. Place a piece of parchment paper on a cookie sheet, and use a ruler and a sharp knife to measure-out and cut a rectangle or square from the puff
pastry.
2. Out of another rectangle or square, cut out 1/2-inch wide strips.
3. Dab water along the edges of the rectangle or square, and apply the strips. Make sure one side of the strip is lined up along the edge of the larger
bottom piece. Do this first to two opposing sides, and then to the next two opposing sides, overlapping the corners. (The corners will be raised).
4. Repeat one or two times, if necessary. Remember the pastry will puff.
5. Prick only the bottom of the pastry with the tines of a fork. This is done so the bottom will not puff during baking.
6. Egg wash the edges with an egg yolk and cream mixture.
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Cheese Puff Pastry Straw Recipes

Variations:
Base Recipe with Variations (Mexican-Cheese and
Tomato-Basil)
Wild Mushroom
Slender, crisp wands of pastry, cheese straws make the perfect companion to a
glass of wine or eaten alone as a snack.
But think of classic cheddar albeit tasty only for starters. These sticks take
well to many flavors, from savory to sweet. We've twisted tomato-basil straws,
rolled out curry-seasoned ones, and spritzed blue cheese versions, from homemade
pastry, purchased puff pastry, and butter-rich cookie dough. The mildly sweet
variations are at home paired with cheeses. The sugar-crusted straws turn ice
cream or fruit into a lively dessert.
BASE RECIPE WITH VARIATIONS: Makes 14 straws

1 sheet puff pastry (half of a 17.3-oz. package), at room
temperature
1 large egg, beaten to blend
Seasoning mix (Mexican-Cheese or Tomato Basil)
1 1/2 teaspoons coarse salt or 1 tablespoon coarse sugar
1. Unfold pastry sheet; lay flat on a lightly floured board. Roll into a 1/16-inch-thick rectangle (10 by 14 in.); cut in half
crosswise. Lightly brush both halves with egg. Sprinkle one evenly with seasoning mix. Set remaining half, egg side
down, over seasoned half, aligning edges. Gently roll to seal layers without enlarging rectangle.
2. Cut rectangle lengthwise into 1/2-inch-wide strips. Brush tops lightly with more egg; save remaining egg for other
uses or discard. Sprinkle strips evenly with salt (or sugar if using a sweet seasoning mix); with your hand, press lightly
into surface of puff pastry.
http://www.baking911.com/recipes/pastry/puff_cheesestraws.htm (1 of 3)9/25/2006 9:45:38 PM
3. One at a time, pick up strips by both ends, twist in opposite directions, and transfer to buttered 12- by 15-inch
baking sheets (you'll need two), placing strips about 1 1/2 inches apart. Press ends onto sheets. (See photo below.)
4. Bake salt-crusted straws in a 400 regular or convection oven (sugar-crusted ones at 350) until crisp and lightly browned, 8 to 13 minutes (14 to 20
minutes for sweet), switching pan positions halfway through baking. Let straws cool about 1 minute on sheets, then, with a wide spatula, loosen while still
warm and transfer to rack (if straws stick, return pans briefly to oven to reheat). Serve warm or cool.
NOTES: If making up to two days ahead, cool and store airtight at room temperature; freeze to store longer.
Mexican-Cheese Seasoning Mix. In a small bowl, mix 1/2 cup finely shredded Mexican cheese blend or cheddar cheese, 2 teaspoons cumin seeds, and
1 teaspoon chili powder.
Per straw: 119 cal., 64% (76 cal.) from fat; 2.6 g protein; 8.4 g fat (1.9 g sat.); 8.1 g carbo (0.4 g fiber); 237 mg sodium; 17 mg chol.
Tomato-Basil Seasoning Mix. In a small bowl, mix 1/4 cup grated parmesan cheese, 2 tablespoons finely chopped drained dried tomatoes in oil, 1
tablespoon minced garlic, and 1 teaspoon dried basil.
from sunset magazine Per straw: 114 cal., 61% (69 cal.) from fat; 2.5 g protein; 7.7 g fat (1.3 g sat.); 8.8 g carbo (0.4 g fiber); 241 mg sodium; 15 mg chol.
WILD MUSHROOM PUFF PASTRY STRAWS: Serves: 6 to 8
Ingredients:
1/4 cup butter
1 lb. assorted mushrooms (shiitake, chanterelle, cremini, oyster)
1/4 cup chopped fresh herbs (parsley, chives and thyme)
1 1/4 cups grated parmigiano reggiano
1/2 tsp. kosher salt
1/4 tsp. pepper
4 puff pastry sheets, thawed
1 egg, beaten
1 Tbsp. water
Directions:
Preheat the oven to 450F.
Melt the butter in a large saut pan over high heat. Add the mushrooms and cook, stirring frequently, until all of the liquid is evaporated and the
mushrooms are crispy, about 10 minutes. Transfer the mushrooms to the bowl of a food processor and pulse until finely chopped. Add the herbs, salt and
pepper. Pulse to combine.
Roll out each puff pastry sheet to 1/8-inch thick. Spread the mushroom mixture over two of the sheets and sprinkle both equally with 3/4 cup of the
parmigiano. Place a second piece of puff pastry over each and press down to adhere the layers. Slice each filled sheet into 1/2-inch strips. Twist each
strip 5 or 6 times and place on a greased baking sheet, pressing the ends down to secure. Beat the egg and water together in a small bowl. Brush each
straw with the egg mixture. Sprinkle with the remaining 1/2 cup of parmigiano.
Place in the oven and immediately reduce the heat to 400 F. Bake until lightly golden, about 15 minutes
from robertmondavi.com
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This is my favorite recipe. Pastry Cream is great

to use in an already baked tart shell, topped with
fresh fruit. Pastry cream alone, lasts for 1 week,
refrigerated.
Ingredients:
Full Batch
Half Batch: fills 1

dozen cream puffs or
one, 8-inch tart
Whole Milk
Cornstarch
Sugar
Eggs
Yolks
Butter
Vanilla
2 cups
1/4 cup
3/4 cup
2
4
4 tablespoons
2 teaspoons
1 cup
2 tablespoons
6 tablespoons
1
2
2 tablespoons
1 teaspoon
1. In a mixing bowl, dissolve cornstarch in 1/4 of the milk. Combine the remaining milk with the sugar in the saucepan; bring to a boil; remove from
heat.
Beat whole egg(s), then the yolks into cornstarch mixture. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
Continue whisking until the cream thickens and comes to a boil. Pour in hot egg mixture in a stream, whisking constantly.
Continue whisking until the cream thickens and comes to a boil. Remove from the heat and beat in the butter and vanilla and any other flavorings
and chocolate.**
6. Pour the cream into a stainless steel pan. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.
2.
3.
4.
5.
http://www.baking911.com/recipes/pastry/pastrycream.htm (1 of 2)9/25/2006 9:45:43 PM
recipe_other_pastrycream
It's easy to flavor pastry cream to compliment any dessert you are making.
**Ingredients:
Full Batch
Half Batch: fills 1

one, 8-inch tart
Ingredients:
Full Batch
Half Batch: fills 1

one, 8-inch tart
COFFEE PASTRY CREAM:
CHOCOLATE PASTRY CREAM:

Semi-sweet chocolate chopped finely
6 ounces
3 ounces
Instant espresso powder
1 tablespoon
1-1/2 teaspoons
Water or Milk
1/2 cup
1/4 cup
Boiling water
1 tablespoon
1-1/2 teaspoons
Bring water to a boil in a saucepan; remove from heat. Add chocolate; whisk
Dissolve espresso powder in water. Whisk into pastry cream with butter and
smooth. Whisk into pastry cream with butter and vanilla. OR, omit water or
vanilla.
milk and melt chocolate. Add to warm pastry cream.
PRALINE PASTRY CREAM:
Praline paste
LIQUEUR PASTRY CREAM:
2/3 cup
1/3 cup
Whisk into pastry cream with butter and vanilla.
Liqueur
2 tablespoons
1 tablespoon
Whisk into pastry cream with butter and vanilla. Add slowly and taste often;
be careful no not add too much because the pastry cream will become
runny.
From class with: Nick Malgieri, Perfect Pastry, Macmillan, NY, 1989
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Pastry 101 - Introduction

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
From Pie & Tart Crusts to Pte Choux, making homemade pastry making can be intimidating to both the experienced and novice bakers (it was to me
at first, too). Flakiness is the chief attribute of well-made pastry--and the most elusive; it's tricky to make, requires practice, precision and just the right
touch.
There are seven main types of pastry with variations that may have characteristics of more than one type.
Flaky and Shortcrust
Puff
Choux
Phyllo (Filo)
Hot-water Crust
Suetcrust
Sweet Dough
The chief difference between pastry types is the method of introducing the fat in the recipe, and of course ingredients, mixing and baking
techniques. In pie crusts and short pastries, chilled fat is rubbed into the flour. In the puff and flaky types, the fat is rolled into the dough
through a process called "turns". In hot-water crusts and choux pastry, the fat is melted in hot liquid before being added to the flour, all
done on the stovetop. There is also a shortcrust made with cooking oil and a pastry made from yeast dough.
http://www.baking911.com/pastry/101_intro.htm (1 of 4)9/25/2006 9:46:42 PM
If
you don't
want to
make your
own, don't
despair -there are
ready-made
puff pastry
and phyllo
dough
available in
the freezer
section of
the
supermarket.
pastry_101
They are
easy to use
and quite
good. Look
Flaky (Pie and Tart Crust) and Shortcrust: : Shortcrust includes pastries which are of a crumbly rather than a flaky texture shortcrust,
for the allflan pastry (also called biscuit crust) and suetcrust. Shortcrust is the most widely used for pies, tarts, turnovers and pasties, both sweet
natural
and savory. Flan pastry is used for sweet tarts, etc., and suetcrust for sweet and savory puddings, which may be steamed, boiled or
kinds. Two
baked. Cheese pastry is another short type used for making cheese straws.
ready-made
puff pastry
brands are
The simplest and most commonly used for pie and tart crusts is flaky pastry dough, sometimes known as medium flake. A basic recipe
involves taking flour, fat, water and salt. The chilled fat is cut into cubes and rubbed or cut-into the flour and salt, previously mixed then a well worth
trying:
minimum of ice water is added until the dough barely comes together. Good flaky pastry is judged by the evenness of the flakes and their
Pepperidge
distribution.
Farm Puff
Pastry
Pie and tart crust recipes sometimes include added sugar and an egg. The result is cookie-like, crumbly and sweet. If it has little sugar
Sheets and
and no eggs, it is called Pate brisee (meaning broken textured pastry in French). If it is sweetened with a large dose of sugar with an
Classic Puff
added egg, it is then called Pate sucree (sweet pastry in French), also called Pate seche (dry pastry in French). Tender pastry ingredients Pastry from
Dufour
can also include cream cheese, baking powder, vinegar, ground nuts and other ingredients.
Pastry
Puff Pastry: Puff Pastry gives the most even rising, most flaky effect and crispest texture from "rolled in butter" and is also referred to as a Kitchens.
laminate dough. Danish are made from similar techniques, but Danish is made from a yeast dough.
PASTRY TYPES: Some, like their pastry ancestors, are relatively durable since they need to stand up by themselves or become
containers for fillings; some are tender and flaky, some are ethereally light, while others are denser in nature.
Choux (Pte Choux): Choux pastry is a paste prepared by beating eggs into a thick mixture of flour, fat and liquid, and cooking until
smooth. The eggs probvide the leavening and "puff". It is used chiefly for clairs, profiteroles, cream buns, rich fancy cakes and savory or
sweet recipes.
Phyllo (Filo) Dough and the like, such as Strudels, etc. Phyllo dough is made by flour and water only, which is kneaded and stretched so
thin that it looks like tissue paper. The dough can encase a filling, and brushed with butter in between the layers, after baking it resembles
puff pastry. In strudel pastry, it includes added fat and egg, plus a little vinegar.
Hot Water Crust: (Not discussed in detail here.) This is a type of pastry made by melting lard in boiling water and pouring the mixture
onto the flour and is kneaded to a dough. It is used for making 'raised pies'. The pastry is molded around a suitable container before being
filled with veal, ham or a pork filling.
Suetcrust: (Not discussed in detail here.) In suetcrust the main ingredient is chopped suet. It is best used with savory fillings.
Sweet Dough: encompass a wide variety of pastries. This usually includes yeast-raised recipes such as Cinnamon Buns, Raised
Doughnuts, sweet rolls, hot cross buns, coffee cakes, pannetone, Brioche, Danish pastry and Croissants. Sometimes the broader
category of breakfast foods is used or other chemically leavened doughs like Puff Pastry, Sponge Cake , Pound Cake and cake
doughnuts. Many recipes are finished with fillings and toppings, such as icings, glazes, fruit jellies, nuts, etc. with a more breadlike texture.
pastry_101
Sweet dough is made from wheat flour (all-purpose) with a relatively high percentage of sugar in the dough. Some potato flour or rice
starch can be added for lightness. When I make my light and fluffy Cinnamon Buns, I substitute 2 tablespoons flour with 1/4 cup potato
flour.
BASIC RULES FOR PASTRY MAKING:
General Hints for Pastry-making
1. For best results, keep everything cold. Use cold hands, a cold marble top, pastry board or worktop and water. (To keep my hands cold, I fill a
resealable plastic bag with ice and then hold it in my palms for a few seconds, when I need to or run them under cold water and then dry.) Handle
the pastry as little as possible and always use the finger-tips, the coolest part of the hands. The dough os placed in a refrigerator between rollings
so that the pastry remains firm.
2. Always sift the flour and salt, after measuring, together into the mixing bowl; this helps to lighten the mixture.
3. Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very cold. Be careful not to overdo it - an
excess of liquid causes a sticky, unmanageable dough and any extra flour then added will make it tough.
4. Rolling out must be done using firm, light strikes, rolling in one direction only and rotating the dough between "rolls". Avoid stretching the pastry as
this causes shrinkage in baking.
5. Pastry requires a hot, well-preheated oven. Too low an oven temperature causes pale, hard and flat pastry.
PASTRY INGREDIENTS: The very nature of most pastries is to be light, airy, flaky, and buttery. All pastry starts out as a combination of ingredients, such
as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and baking techniques.
In puff pastry, a certain
amount of gluten
formation is essential,
but all of the gluten
strands must lie in one
plane to give strength
to the horizontal
sheets. Here, the
folding and rolling
technique is used.
Flour: Different types produce different results. When moistened and stirred, wheat flour develops strands of gluten, which are
what give an elastic structure to the baked good, that stretches and rises. Too much flour results in a tough, dry and flavorless
recipe, and too little results in a flat, tough and flavorless baked good.
Gluten strands make it tough to roll out for flaky pie crust dough, to stretch it for phyllo or strudel doughs, or to make more layers
for puff pastry, but on the other hand, gluten strands make it possible to stretch a pastry recipe for flakiness and texture. Gluten
is like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. (For
more about gluten). To counteract this, it is essential that the pastry dough relax for 1 to 2 hours or more in the refrigerator to
relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.
Fats: The differences in textures of many pastries has to do with the type of fats and how it's introduced. Fats contribute to the tenderness (shortness)
and especially flakiness of pastry. Pure fats, such as shortening and lard, produce to flakier pastry than those that contain water such as butter. Pastry is
often a trade-off between flavor and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the
best qualities of each, but I prefer to use all butter because of its better taste.
pastry_101
Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as
pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces. When placed in the oven, the flour starches set around
the fat, leaving a layer or space when the fat melts which is reabsorbed back into the dough. The longer the fats take to melt in the oven, the more well
defined the air cells. The melting point of shortening is higher than that of butter, and it stays solid longer. As a result, it forms better flaky pastry, but
without the butter's wonderful flavor.
Cold butter or fats and the flakiness of the pastry are intricately connected. Because butter has such a low melting point, it must be well-chilled to ensure
that it can withstand being rolled and handled without melting to produce flakiness. Butter that is too soft surrounds the flour particles rather than forming
spaces, and the final texture of the pastry is flat and greasy.
Leaveners: Steam acts as the raising agent in puff and flaky pastries. In choux pastry the raising agents are eggs plus steam. Baking
powder and baking soda can be used to leaven. The yeast in Croissants and Danish depend upon the thin layers of butter to "help" the
yeast; the fat particles produce steam from the water in the butter (butter is 81 % fat and 19 % water) when baked, and that from yeast,
gives them their light and flaky texture.
Don't use
Water or Liquids: a minimum amount of cold water or liquids, such as milk, should be used. However, too little water in pastry causes the
low-fat or
pastry to be crumbly and dry; too much, plus overmixing, develops too much gluten which causes a tough pastry.
reducedfat products
in your
pastry
recipe.
Their water
content is
too high for
pastry
making.
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Pastry 101: Pte Choux

Pastry 101
Croissants
Danish
Strudel Dough
The
'cream
puff', a
small
puff
pastry
filled
with
whipped
cream
or
custard,
dates
to
around
1880 in
the U.S.
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
Puff Pastry - Choux pastry or Pte choux (pronounced paht ah shoo), is a versatile cream puff pastry shell made from a dough. In
French, choux means cabbage because it derives its shape when the dough is piped and baked into cream puffs. The goal in making the
perfect cream pastry puff is to have the finest crispy crust, the lightest interior, and an even and golden browned shape.
A puff pastry recipe starts by boiling water and butter together on the stovetop, the only pastry prepared that way before baking. When the
butter is melted and the mixture just begins to boil, the flour and salt added all at once and stirred continuously until it comes away from the
sides and forms a ball. Sometimes a small amount of sugar is added flavor which also helps in browning. It is them spooned or piped into
various shapes and baked. The dough can also be deep-fried and rolled in sugar to make sweet fritters (beignets).
Puff pastry easily becomes an elegant casing for desserts, hors d'oeuvres and appetizers, often filled with sweet or savory fillings. The round
shape is the one I see most often called cream puffs, but there are also Eclairs, Profiteroles and others. Afterwards, the baked puffs are
filled with pastry cream or whipped cream piped through a pastry bag, with a small plain tip. You can also fill the cream puffs with mousse.
(Fill when the mousse is just beginning the set, not completely set and dense. And eat them right away!) You can add cubes of Gruyre cheese
to it to make Gougre, a crisp popover-type cheese pastry, served as a delicious warm appetizer.
HOW TO MAKE DOUGH: It is the single most critical factor in its successful preparation. Here, a stable emulsion of fat
and water is formed with the help of the yolk's emulsifiers. Precooking on the stove also forms a gelatinized mixture
(flour aborbs water and begins to set). Then during baking, the escaping steam from the water in eggs and other
ingredients, leavening from beaten eggs, water from the recipe and heat from the oven, makes the pastry puff into
shapes. The egg's proteins and that from flour set and they become crispy and golden brown.
To make a cream puff, cook the flour, salt, butter and water paste while beating. (The salt in the recipe
keeps them from cracking.) Continuously flatten and turn the ball of dough against the sides of the pan,
http://www.baking911.com/pastry/pateachoux.htm (1 of 5)9/25/2006 9:47:03 PM
pastry_pateachoux
A note about
Pte
choux in the
1760's:
"Cooked
potatoes
were
mashed.
Eggs were
added, and
the mixture
was shaped
with a spoon
into balls that
vaguely
resembled
little
cabbages.
This potato
batter was
replaced by a
more modern
version that
used a white
roux instead
of potatoes.
This version
was
perfected in
1760 by the
famous
Pastry Chef
Avice..." From
The
Professional
French
Pastry
Series Book.
drying the paste as much as possible. The whole process will take about 5 minutes of continuous beating.
Immediately remove from heat or the fat will separate out. Note that the bottom of the pan will be lightly
filmed with the paste which you shouldn't scrap while cooking..
The eggs are then added and beaten into the cooked and cooled mixture or "panade", one by one and
beaten until smooth. I like to beat my eggs in with a hand-held electric mixer or a stand one fitted with a
paddle attachment, but of course they can be beaten by hand with a wooden spoon. Beating causes the
mixture to thin and emulsify. It's very important that each egg be fully incorporated before you add the next
so the paste won't separate. It can be a slow process - for 4 - 6 eggs, the process can take up 12 - 15
minutes or so even with an electric mixer. After all the eggs are incorporated, the dough should be stiff
enough to hold a peak when a spoon is lifted out of it.
I like to
bake my
Pte
choux
dough at
425 degrees
F for 10
minutes,
(VERY
IMPORTANT)
and then
lower heat
to 375 F
until
mounds are
well
browned
and very
crisp.
If you sift
the flour
before
measuring,
it will
incorporate
more
easily into
the liquid
mixture.
Pte choux
Recipe. Fill
with the
Choux a la
Creme Recipe.
The Pte choux dough is then quickly spooned by the rounded teaspoonfuls or piped into puffs (about 1-1/2 inches in
diameter and dropped onto a parchment paper or silpat mat lined sheet. Leave 2" between the puffs to permit spreading.
Do not grease a metal pan, the grease will cause the dough to flatten.
The Pte choux dough is baked immediately in a well preheated oven to ensure the greatest expansion and lightness.
When baked, the starches in the flour and proteins in the egg coagulate and eventually brown on the outside. During
baking, the crust traps steam inside, generated from the moisture in its ingredients and hot air from the oven, plus
leavening from the beaten eggs. It is this principle, that causes them to become inflated, hollow and stay puffy. A properly
baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden
color. When broken apart, it should have a slightly moist crumb on the inside. However, if they are removed from the oven
too soon, the structure of the shell has not solidified, and it will collapse. However, when you think they are done take one
out of the oven and check it by breaking open and checking the interior walls. If wet and eggy, return to the oven as
necessary. Remove when done and cool on a wire rack.
MAKE SHAPES: Pipe or spoon puff dough on a rimmed baking sheet lined with parchment paper or use silpat baking
mats. If you are not ready to bake them, cover with plastic wrap sprayed with nonstick vegetable shortening so the surface
will not dry and crack during baking, and refrigerate for up to 2 hours.
To pipe, proceed as quickly as possible so the Pte choux dough is still warm when it
enters the oven. Cold choux pastry will be stiff and harder to pipe.
Fill a plarge astry bag with a 1/2-inch diameter tube. Then, squeeze the pastry bag
perpendicular to and about an inch above, the baking sheet. Pipe, release the pressure
and gently pull the tube away. Allow a 1-inch space between. The piped dough should be
uniform in size but needn't be perfectly shaped.
To spoon, use greased spoons and implements. To spoon, use one to scoop the dough and the other (or fingertips) to
push it onto the baking sheet.
pastry_pateachoux
Both: Afterwards, with a wet finger or a spoon, QUICKLY smooth any points or rough edges of paste, which may burn
before the pastries are fully cooked. You can brush them with an egg wash, consisting of beaten egg with salt, over the
piped shapes. However, the egg wash isn't really necessary as this dough develops a nice golden color and glaze on its
own.
Cream puffs: Pipe or spoon puff 1-1/2-inches in diameter by 1/2 to 3/4 inch high (weighing about 1/2 ounce before
baking, will measure 2 inches by 1-1/2 to 1-3/4 inches after baking.
Profiterole (pruh-FIHT-uh-rohl): A miniature cream puff filled with either a sweet or savory mixture. Savory
profiteroles are usually served as appetizers. One of the most famous desserts
made with these tiny pastries is the elaborate "Croquembouche".
A Croquembouche is a stack of cream puffs presented in a cone shape,
drizzled with caramelized sugar. This French specialty means
"crunch in the mouth". When a Croquembouche is featured as
a wedding centerpiece, customary in France, it is known as a
"piece monte".
The basic process is to prepare caramel syrup, coat the puffs with some of the
syrup and then arrange them to form a pyramid. It is then decorated with angel
hair spun from the same caramel syrup.
For clairs: A small, oblong, cream-filled pastry made with Choux Pastry, clairs are usually topped with a sweet icing.
Procedure as for cream puffs, except pipe or spoon the clair dough out into strips: 4- by 1-1/2-inch lengths, 1/2 to 3/4inch high, about 3 inches apart on the baking sheet. If using a spoon, use a damp metal spatula to spread them into
shape, making the ends slightly wider than the centers. Don't make larger ones, for they won't bake properly if you do.
If piping, any plain round tip will work, depending on how large you want your clairs to be.
After piping, drag the tines of a dinner fork down the length of each clair. The resulting stripes will encourage the clairs
to crack evenly when they bake.
For a cream puff ring: First mark a 10" circle on the surface of a parchment lined baking sheet. Then, using a pastry bag,
squeeze out a 1" wide "halo" of cream puff paste right on top of the circle you've outlined. Squeeze another 1" wide ring of
dough adjacent to - and touching - the first. Squeeze a third ring directly over the "crack" between the other two. Brush the
whole thing with egg wash, and sprinkle a handful of thinly sliced almonds all over the top of the ring.
pastry_pateachoux
With a wet finger or a spoon, smooth any points or rough edges of paste, which may burn before the pastries
are fully cooked.
Before
baking,
brush
cream
puffs
with an
egg
wash: 1
egg
beaten
with 1
teaspoon
water or
milk
plus a
pinch of
salt. The
salt is
important
as it will
help
keep the
pate'
choux
from
cracking.
BAKING: Bake choux pastry in a preheated hot oven. A wooden skewer inserted into the center should come out almost dry.
To prevent
cracking,
don't open
the oven
door during
the early
part of
baking, but
do open it
at the end
to help dry
the center.
(If the puff
A convection oven can be used. Remember to lower the oven's temperature, by 50 degrees lower than the temperatures stated in the
recipe. Rotate large puffs if necessary.
After removing the pastries from the oven, puncture them on the side or bottom with the tip of a sharp knife to allow any residual steam to
escape. This will prevent sogginess. Arrange the pastries on a rack to cool or to dry further, place in oven for 5 to 10 minutes, watching
carefully.
HOW TO FILL: Pastry cream is a classic filling. Dip the tops of the clairs in chocolate ganache glaze and let set on a wire cake rack
placed over a piece of waxed or parchment paper.
Assemble the choux as close as possible to serving time, no longer than an hour. Once filled, the shells will absorb some of the moisture
and aroma of the filling, becoming soft and tender if they're allowed to sit before serving. If cream puffs must be held, keep refrigerated.
pastry_pateachoux
is not dried
adequately
it will
collapse
when you
take it from
the oven,
Cream puffs: Using a star tube pipe the whipped cream or pastry cream through the slit of a hole into the hollow center into each puff.
Then dip the tops. For example, when filling with pastry cream, you should fill the cream puffs when the cream is just beginning the set, but
not completely so it is still malleable.
clairs: Use a serrate knife to split them horizontally. Remove some of the soft dough inside. Use a pastry bag fitted with a # 6 (1/2-inch)
round tube or use a teaspoon to fill each one with a teaspoon using a scant 1/4 cup of filling. Then, dip the tops.
Cream Ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with pastry cream or any filling such as
sweetened whipped cream. Finally, replace the lid and dust the top with powdered confectioners' sugar. Serve right away.
STORAGE: Puff pastry is the crispiest within two - three hours of being made
UNFILLED PUFFS:
FILLED PUFFS:
Refrigerator: If thoroughly baked, unfilled cream puffs may be refrigerated for a couple of days, but it
does stale quickly, so I recommend freezing, instead. Before refrigerating, you'll first want to cut them
open and remove the strands of dough to prevent sogginess. Wrap all puffs individually after they have
cooled and before freezing. Place them is a resealable plastic bag being careful not to put too many in at
once.
Room Temperature: If filled with pastry

cream refrigerate immediately and serve
within two hours. They can be filled chocolate
ganache, as well. If stored longer, the cream
puff shell gets soggy. Refrigerate: Up to 2
days, at best.
Freezer: If you have more dough than you need or want to make them in advance, bake all of it and
freeze the finished puffs for up to 3 months (best at one month) and an airtight container and keep away
from freezer odors. There's no need to cut cream puffs open or remove the strands of dough before
freezing. Thaw at room temperature. To crisp, unwrap and place in a 325 degree F oven until warm. Let
cool and fill as desired.
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pastry_strudel
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Pastry 101: Strudel

Pastry 101
Croissants
Danish
Strudel Dough
Pte Choux
Phyllo Dough
Puff Pastry
Pie & Tart Crusts
STRUDEL (pronounced STROOD-l; SHTROO-duhl) Strudel is a type of pastry made up of many layers
of very thin dough spread with a filling, then rolled and baked until crisp and golden brown.
Apple strudel, first

created by Viennese
bakers, is a classic Fall
dessert--layers of waferthin pastry rolled
around a sweet filling
of tender apples.
Classic
Stretch
Strudel
Dough with
Fillings
Strudel simply means "vortex" in German, it is NOT the name of the dough. It simply refers to the method of
rolling the dough around the filling. Apple strudel is probably the most famous of this genre, but the filling
variations are limitless and can be savory or sweet. This is a form of pastry which is very popular in Greece,
Austria, Germany and central Europe.
For traditional strudel, delicate, soft pastry dough is hand-stretched until its thin enough to
read a newspaper through. It is covered with a variety of fillings (e.g. apple, black cherries,
nuts, poppy seeds, cheese and vegetables) and rolled like a Swiss roll. At its best, very thin
strudel dough is flaky, but also firm to the bite. It's very different from puff pastry.
Traditional strudel dough uses high-gluten flour which is high in starch content
and when mixed with water, can be stretched paper-thin over a large, flourdusted table without tearing. For ease of rolling, work at a round table, which
allows you to move freely around all sides of the dough. You can use a bedsheet
as a pastry cloth.
Strudel dough is different from most other doughs
because you encourage the development of gluten,
which causes elasticity -- in most pastries, you try to
minimize gluten to keep them tender and light. But this
http://www.baking911.com/pastry/strudel.htm (1 of 3)9/25/2006 9:47:21 PM
I
Apple Phyllo
Strudel
learned how
to make and
stretch
strudel
dough in a
class; it's a
different
experience
to work with
paper thin
dough. It
pastry_strudel
dough gets its magical texture from its elasticity and

thinness.
Question:
When I
make
strudel, it
But stretching strudel dough is a skill better left to pros.
always
The tricky It takes literally decades to master the art of making it.
seems
to
pop-open.
Most
accomplished
professional
pastry
makers
are
well
part is
How can I prevent
when you over 70 years of age and learned the craft from their
stretch the mothers and fathers. Premade Phyllo dough is a good this? Dujour
substitute. Like strudel dough, its paper-thin and
strudel -creates a flaky crust. (Sometimes store bought Puff
Answer:
you don't
want to
Pastry is used instead).
puncture it
1. When youre
when it
finished
Strudel keeps well in a tightly sealed tin or plastic box,
becomes
stretching the
and can also be frozen.
paper thin.
dough, it should
Remove all
be
hand and
approximately
wrist
40 by 30 inches.
jewelry and
turn rings
2. Brush the dough
stone side
with melted
into palm
butter. Sprinkle
when
dough with half
stretching.
the crumb
Use the
mixture. Lay
back of
apple filling on
fingers and
long side of
hands to
dough in a row
stretch it.
about 4 inches
And be
wide. Leave a
sure to
couple of inches
place the
between the
stretched
apples and the
dough over
edges of the
a dry towel
dough. Sprinkle
on the table
apples with the
so that you
sugar mixture
can roll it
and raisins. Top
up easily.
with the rest of
the ladyfinger
mixture.
3. Use the
also takes a
small team
of two or
three to
successfully
do it.
pastry_strudel
tablecloth to help
roll strudel away
from you. Tuck
the first turn in
tightly. Roll
tightly to
maintain shape.
Tuck in the side
edges of dough
as you go. With
the seam on the
bottom, transfer
strudel to a
buttered or
parchment lined
baking sheet.
Brush with a little
more melted
butter and
sprinkle with a
little more sugar
if desired. Make
several incisions
at regular
intervals on top
of pastry for
steam to escape
(very important!).
from foodtv.com
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Pastry Puff Making

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pastry_puff

Pastry 101: Puff Pastry - Page 1 (page 2)

Pie & Tart Crusts

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The butter and

Resting the pastry

STEPS: Book Turn #1

4. Roll away from you in even strokes until the

HOW TO MAKE PUFF PASTRY

at this point, with

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each puff pastry

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Pastry 101: Croissants

Pie & Tart Crusts

Butter/margarine too cold

Condition butter to 57-60 F

Butter/margarine oozes out

Butter/margarine too warm

Condition butter to 57-60 F

Work in a cooler room, or at a

Use more dusting flour

Flattened, wrinkled after

Baking sheet or pan knocked in the

Shorten rising time

Small in volume, heavy and

Under proofed (rise)

Loss of sweetness, open

Proofed too long

Reduce proofing time

Loss of flakiness and a bread

Room too hot, causing butter to melt Work in a cooler room, or at a

Blisters on baked product and

Reduce humidity or bake on a

Pale, moist and heavy after

Under baked in oven

Increase baking temperature

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Tough baked product

Too little layering butter

Increase roll-in butter

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Pastry 101: DANISH

Pie & Tart Crusts

Pastry (laminate dough), the traditional way, or;

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Danish bakers who left

Danish pastry comes in all sorts of shapes.

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How Baking Works

Fat Substitutes (Fruit Purees)

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A number of factors other than

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Pie and Tart

Strong and Very

What You Get With