Pastries are baked products made of high

proportion of fat to flour with little

amount of liquid. Fillings and toppings
are added to pastries to impart flavor and
make varieties of pastries. Pastry
products that are widely available in the
market include pies, tarts, pizzas, and
empanadas. The three basic types of
pastries are short crust, puff, and choux.
Lesson Objectives:
At the end of this lesson, I can…
 unlock common French pastry baking terminologies;
 differentiate choux pastry from puff pastry and
short crust pastry according to their processes;
 prepare variety of pastry products according to
standard mixing procedures and desired product
characteristics.
The word “pastries” suggest
many kinds of baked products
made from ingredients such as
flour, sugar, milk, butter,
shortening, baking powder,
and eggs. Small tarts and
other sweet baked products
are also called pastries.
 What are the basic ingredients to make a pastry?
1. Flour – All-purpose flour is used in almost every kind of pastry dough.
2. Salt – it is added varying from 1/8 teaspoon to 1 teaspoon.
3. Sugar - it is added to sweeten the pastry dough.
4. Shortening - it is used in proportions which vary according to the richness of
the pastry - the more shortening, the richer the pastry. Generally, butter is
used, but margarine, lard, vegetable fat, and oil or a combination of
shortenings—like butter and vegetable fat are used in short crust pastry.
5. Liquid – it is added to the flour and shortening mixture for binding and to
make it more pliable. Water is most commonly used, but other liquids such
as eggs, milk, cream, sour cream, and buttermilk can be used as well.
6. Flavorings - Herbs, spices, essences, and cheeses may be used and be added
to the basic pastry dough.
 The 3 Basic Types of
Pastries:
1.Short Crust Pastry
Pἀte brisee is a French word which means broken
dough. This pastry is made of flour, shortening,
liquid, and fillings.
2. Puff Pastry
Puff pastry is made of rich dough and contains no
yeast.

3. Choux Pastry
Choux pastry is a light pastry dough that is
cooked first before baking.
 Short Crust Pastry
Pἀte brisee is a French word which
means broken dough. This pastry is
made of flour, shortening, liquid,
and fillings.
Examples: pies and tarts.

The most critical part in a pie is

its crust, because it determines
the success of the baked product.
 The 2 Kinds of Pies:

A.Single Crust Pie - has only one crust. It

serves as the holder and base of fillings
and toppings. The crust and filling can be
cooked together at the same time.
Examples: Egg pie and pizza pie

B. Double Crust Pie - has two layers of

crust, the bottom and the top portion. The
filling should be precooked before putting in
the pie. The filling is covered by a crust.
 Basic Process in Making a Pie Crust
Preparing pastries requires sufficient knowledge and skills to
perform the processes involved in accordance to standard
quality.

a)Preparing - This refers to mis en place or the preparation of

resources needed before working, such as the following:

 Prepare the tools needed. Mixing bowl, wooden spoon,

sifter pie pan, pastry brush, fork, rolling pin, and pastry
blender are the common tools that should be readied.
 Prepare the necessary baking equipment, such as food processor,
electric mixer, and oven.
 Prepare the ingredients needed as indicated in the recipe. For
the crust, the basic ingredients are flour, salt, shortening
(butter and water.
b. Mixing - Among the three parts of a pie, crust is the first
to be prepared. In manual method, flour and salt are combined
in a mixing bowl using a wire whisk to incorporate air.

c. Rolling - After the dough is chilled, roll it using a

rolling pin quickly.
Remember the following when rolling the dough:
 Sprinkle flour on the surface of your working area where
you will roll the dough. The rolling pin should also be
floured. You can also use a wax paper instead of flour when
rolling.
 Rolling the dough should start from the center moving
toward the sides or outward directions. Gently roll in the
sides or edges of the dough to keep its thickness.
 Roll the dough into an almost perfect round shape.
d. Panning – Slightly grease the pie pan before putting the flattened dough
for crust.
 Use the rolling pin to transfer the flattened dough from the working table
to the pie pan.
 Lift the dough from the working table using a rolling pin and transfer onto
the pie pan.
 Gently unroll the flattened dough into the pie pan. Make sure that the size
of the dough is larger than the size of the pie pan.
 Pat the dough all over the surface of the pan to remove air pockets
underneath and to fit the pan.
 Trim the sides just enough to cover the entire sides of the pan and to make
a perfect circle.
 Finish the edge with any of the following designs.

 Fork pressed. With enough pressure, press the fork tines around the edges
of the pie crust.
 Crimped. Gently pinch the edge of the crust between the thumb of one hand
and the index finger and thumb of the other hand.
 Fluted. Pinch the edges of the pie crust with a little pressure.
 Prick the bottom and sides of the pan
so that the trapped air underneath the
crust can escape. Bake the crust for 5 to
8 minutes or until the crust is dry and
tough.

e. Filling- Cool the pie crust before putting

the filling. Make sure that the filling is
not hot when pouring onto the prebaked crust.
f. Brushing- For double crust pie, brush the
top with egg wash or milk to create a
golden brown and shiny crust.
 Two Types of Crust:
1.Flaky Pie Dough – made by cutting-in or rubbing the
fat into the flour using a pastry blender until
the mixture resembles pea-sized particles.

2. Mealy Pie Dough- is made by cutting in or rubbing

the fat into the flour using a pastry blender until
the mixture resembled a cornmeal.
 Puff pastry

is made of rich dough and contains no yeast. It is

a very light and flaky pastry made from rolled-in
dough and leavened by steam. The mixing
technique used is laminating.
a) Combine together the dry ingredients such as flour, salt, and sugar. Make
a well in the center of the flour mixture and sprinkle cold water.
b) Fluff the ingredients and continue adding water until the dough is formed.
c) Slightly knead the dough until smooth. Shape the dough into square and
wrap with a plastic wrapper. Refrigerate for 30 minutes
d) Soften the butter through beating using a rolling pin. Flour the butter and
the rolling pin to prevent from sticking.
e) Place the square or rectangular softened butter on the flattened dough.
f) Cover the butter by folding the sides of the dough.
g) Roll the dough into a long rectangle.
h) Fold again the dough by bringing down the top edge to the center
and bringing up the bottom edge to the center. Repeat folding the top and
bottom edges to achieve the finished four folds.
i) Roll the dough again to make a long rectangular shape. Then, repeat
step 8. Repeat the rolling and folding, until a smooth dough is achieved.
j) Chill the dough for 30 minutes in the refrigerator before baking.
k) Cut into desired shapes. Seal the edges with egg wash. Do this also
on top of the dough to make golden brown crust when baked.
l) Bake the dough at 425 °F for 10 minutes. Gradually lower the
temperature to 375°F and continue baking until the dough turns to deep
golden brown in color.
 Choux Pastry
Choux pastry is a light pastry dough that is cooked first
before baking. The dough is made of water, butter,
flour, and eggs. It is leavened by steam that is trapped
inside, causing the pastry to expand and form a hollow
shape. The space inside can be filled with creams.
a) In a heavy saucepan, combine water, butter, and salt and bring to a boil until butter
is completely melted. Butter should be cut into small pieces to melt quickly and to
reduce the evaporation of water.
b) Remove the pan from the stove.
c) Add the flour all at once into the butter mixture. Mix rapidly with a wooden spoon.
d) Return the pan to the stove and keep on stirring until the mixture is cooked and
formed a dough-like shape.
e) Transfer the dough into a mixing bowl and let it cool in room temperature.
f) Once the paste is cooled, gradually beat in the eggs until the dough forms a smooth
paste.
g) Put the paste in a pastry bag. Then, pipe the paste on the baking pan according to
the shape required by the recipe.
h) Bake at 425 °F for 15 minutes. Then, reduce the heat temperature to 375°F to finish
baking.
SHORT CRUST PASTRY PUFF PASTRY CHOUX PASTRY
 Decorate and Present Pastry Products
There are two basic elements in decorating and presenting pastry products,
these are fillings and coatings or toppings. Fillings give pastries variety and
flavor while coatings or toppings add design on the pastry product.

Fillings are cooked separately from pastry or crust. The following

are the commonly used fillings:
 Boiled or sautéed meat
 Fresh or dries fruits
 Baked or fried nuts
 Custard
 Cream
For coatings or toppings of pastries, you may use the following:
 Jellies and glazes
 Flowers and leaves made of royal icing
 Herbs
 Flavored and colored sugar
 Fresh and preserved/crystalized fruits
 Seeds and nuts
 Icings, sprinkled icing sugar, or chocolate powder
 Buttercreams, ganache, or fondants
 As a baker, the process of baking
and decorating cakes needs to be
handled carefully. Remember
that the less you handle the baked
products, the smaller the chances
of food contamination.
Storing and Packaging of Pastries
The pastry products must be packaged well and its
freshness should be preserved. The problem with
improper packaging is that when the pastry is exposed
to oxygen, its freshness will dissipate, its texture will
become soft or hard, and its flavor may taste like stale.
To avoid such, follow the simple rules below.
1. Cool the pastries at room temperature after bringing them out from the oven. This
should be done before wrapping, placing in a container, and putting inside the
refrigerator.
2. Store pastries at room temperature. Its freshness can last for one to two days only.
3. Store pastries in the refrigerator. It can be stored up to seven days.
4. Store pastries in the freezer. It can last up to two months.
5. Do not expose the pastries to air for a long period of time. Air creates moisture,
which promotes the growth of bacteria. Bacteria spoil the food.
6. Use appropriate packaging materials. You can use plastic containers, waxed boxes,
aluminum foils, cellophanes, and other decorative paperboards.
Put a label on the products. Indicate the date of manufacturing, name of the pastry
product, ingredients used, and other important details. These information are
necessary if you plan to sell your pastry products.