Pastry and Bakery: Midterms 4.

One-Stage Method
All the ingredients are mixed at
Topic 1: Cookies once

Cookies Categories of Cookies

● Derived from a Dutch word that ● Drop Cookies (Chocolate Chip
means “small cake” Cookies) - the dough is scooped
● Are small, sweet cakes or pastries into mounds and baked
made from a batter or dough ● Refrigerator Cookies
● A small and dryer version of a cake (Checkerboard Cookies) - the
dough is rolled into logs, chilled,
Cookies Mixing Methods and then sliced and baked; chilled
1. Creaming Method or frozen before slicing
Butter + Sugar + Air + + Eggs & ● Molded Cookies - made from a
Wet Ingredients + Dry ingredients moderately stiff dough making it be
Run Out - failure to distribute fat/sugar molded or stamp a design onto the
phase when adding eggs cookie
● Bar/ Sliced Cookies (Brownies
2. Sponge Method sabi ni Chef) - the dough is baked
For softer textured cookies in long, narrow strips and later
Whole eggs (Whipped) sliced crosswise into bars
● Whole Egg Method ● Sheet Cookies (Brownies) - the
(Brownies) dough is pressed into shallow
Whole eggs (Non-whipped pans, baked, and then cut into
sabi ni chef) portions; thin batter spread evenly
● Separated Egg Method in the pan
(Lady Finger) ● Rolled/ Cut-Out Cookies - the
1. Whip yolks + sugar dough is rolled out, cut into
to the ribbon stage shapes, and then baked; eg. sugar
2. White whites + cookies
sugar to medium ● Piped Cookies - made from a very
peaks (French soft dough; formed by using piping/
Meringue) pastry bag
● Modified Sponge Method/ ● Wafer/ Stencil Cookies - thin
Meringue Method batter is poured and spread onto
(Parisian/ French the sheet pan, and baked; cookies
Macaroon Method) are very thin
Whites can be paste/
meringue + Dry ingredients Ingredients of Cookies and Their
Properties
3. Biscuit Method
Dry ingredients + cold butter + wet Tougheners and/or stabilizers
ingredients ● Create viable structure; reduce the
● Sablage - Sanding spread
● Fraisage - Pressing ● Flour
against the counter
Tenderizers 3. Chouquettes – tiny unfilled round
● Soften the cookies; enabling the pastry topped with pearl sugar or
spread chips.
● Sugar 4. Éclairs – 3⁄4” X 4- to 4.5-inches
For texture, chewiness, and color long baked pastry and filled pastry
Lesser sugar results in crispier cream or creams then dipped in
cookies ganache or poured fondant.
● Butter/ Fat 5. Salambos – 1.5” X 3” oval baked
For texture and color pastry and filled with
Melted butter results in crispier kirsch-flavored pastry cream or
cookies creams then dipped in poured
● Chemical Leavers fondant.
Carbon dioxide gives rise to and 6. Glands (Acorn, Pear, and Cone
tender texture to the cookies Shapes) – baked and filled with
Baking Powder - as riser pastry cream or mousseline then
Baking Soda - as a spreader dipped in glaze (often green)
7. Cygnes – French for “swan” since
Important: these pates a choux are decorated
● Pate to resemble a swan.
French for “dough”, “paste”, or 8. Courrone – French for “crown”
“batter” flavored with orange blossom,
● Non-sweet pastry dough often decorated with crystallized
Pie Dough sugar.
Pate Brisee 9. Paniers – French for “basket” filled
Pare a Foncer with Chantilly or mousseline
● Sweet pastry dough Cream flavored with liqueurs and
Pate Sucree dusted with confectioner’s sugar.
Pate Sablee 10. Religieuse – French for “nun.” It
Pate Breton refers to a pastry of two pâte à
● Puff Pastry & Pate a Choux choux, with one smaller on top of
● Phyllo Dough & Strudel Dough another.
11. Paris Brest – a 3- to 4-inch ring of
Topic 2: Pastry Doughs - Pate a Choux choux pastry filled with
hazelnut-flavored pastry cream.
Pate a Choux 12. French cruller - a fluted,
● French for “cabbage” ring-shaped glazed doughnut
● The paste is cooked over a stove made from choux pastry.
● The paste is then piped and baked 13. Beignet – bite-size deep-fried
● Sweet and Savory application doughnut-style choux pastry
14. Churros – deep-fried strips of
Pate a Choux Variations choux pastry often served with hot
1. Cream puff – 2”- to 3”-round chocolate.
pastry often filled with pastry 15. Gateaux St. Honoré – a puff
cream or creams, coated in pastry-based cake with rings of
fondant, chocolate, or glaze. caramel dipped profiteroles, filled
2. Profiteroles – tiny 1” round pastry with crème chiboust and finished
often filled with ice cream or pastry with whipped cream.
cream and drizzled with chocolate
 16. Croquembouche – a French 2. English Lock-in = 5 folds
wedding cake made with a tower of In this method, the flour, salt,
choux pastry. water, and dough fat are mixed
17. Gougères – A savory choux baked together. This dough is rolled into a
in a round or ring shape, flavored long rectangular shape, three
with cheese. times as long as wide. Two-thirds
of the dough is covered by dabs of
Topic 3: Pastry Doughs: Puff Pastry, butter. The third without butter is
Filo, and Strudel Dough folded into the middle first then the
other end is folded on top.
Puff Pastry
Pâte feuilletée Make-Up Folds
● literally “leaved dough” 1. Letter Fold – 3 folds
● Laminated dough, non-yeasted 2. Book Fold – 4 folds
● Typically no sugar is added to the
dough Layer Computation (5 4 4 3)
● Savory and sweet applications
● It can rise to 8 times its original Traditional
height. 5 x 4 = 20 - 3 = 17 x 4 = 68 - 3 = 65 x 3 =
● Steam is the leavening agent. 195 - 2 = 193 x 3 = 579 - 2 = 577
● Butter is the preferred fat because
of its flavor and melt-in-the-mouth 4-3;3-2
quality.
● Special puff pastry shortenings are Types of Puff Pastry Dough
available but not as desirable as
butter. ● Pâte Feuilletée (Traditional Puff
● The quantity of rolled-in fat may Pastry)
vary from 50%-100% of the weight - Made from beurrage and
of the flour. détremp
- The dough should rest in a
Basic Composition refrigerator between fold
● Détrempe – Dough ● Feuilletage Rapide (Blitz Puff
● Beurrage – Butter Pastry)
● Tourage – the process of folding, - Pea-size balls of beurrage
turning and rolling of the dough. remain in the dough
● Pâton – Lock-in/ enclosing - Do not overmix
Reverse Lock-in – butter is - Forms a cohesive dough
outside once lamination begins
- Usually 4 folds
Dough Lock-In Processes ● Pâte Feuilletée Inversée
1. French Lock-in = 3 folds (Inverted Puff Pastry)
The main feature of the French - Made reversed where the
method is that a square layer of fat beurrage is used to lock in
is wrapped in the basic dough. the detrempe
This dough is made by rubbing - Butter is mixed with flour\
about 10% of the soft fat into the - Usually requires 5 single
flour, then adding cold water and folds
mixing well to make a clear dough.
 ● Pâte Feuilletée Italienne (Italian ● Rissoles and Turnovers -
Puff Pastry) Rissoles are miniature half-moon
- Also known as pasta pastry pockets made from puff
sfogliata pastry.
- White wine and eggs are ● Paille d’Or – Golden straws of puff
included in the dough pastry often sandwiched with jams
- Lamination process same after baking.
as the traditional puff pastry ● Galette – Flat round or free-form
crusty cakes made from puff
Common Puff Pastry Products pastry.
● Napoleon or Mille-feuilles – a ● Conversations – Small puff pastry
classic sweet pastry consisting of tartlets filled with frangipane or
three layers of puff pastry almond cream.
alternating with pastry cream and ● Puits d’Amour – literally “wells of
iced with fondant. love” is made up of layers of puff
● Palmiers – Small, pastry on top of a pastry circle.
palm-leaf-shaped pastry made ● Jalousie – Features two long
from sugar, double-rolled puff rectangles of pastry encasing a
pastry. fruit filling.
● Eventails – Small multiple ● Dartois – Similar to jalousies,
fans-shaped pastries similar to however, classically, the top layer
palmiers is scored lightly and you do not see
● Papillons – Butterfly-shaped the filling inside.
pastries made from sugared, ● Pithiviers – A large, round tart
twisted puff pastry. with scalloped edges is made by
● Cornets – Puff pastry horns often sandwiching almond cream
filled with flavored pastry cream. between two layers of pastry.
● Chausson – a turnover formed by
filling thin circles of puff pastry with Strudel and Phyllo Dough
stewed fruit or savory filling and ● Paper thin layers of dough that are
folding over to create a half-moon brushed with fat and then stacked
shape. or rolled up to make layered
● Allumette – Rectangular strips pastries.
baked with a savory topping or ● Strudel is an Eastern European
baked and then covered with pastry that begins as a soft dough
sweet glaze or icing. made of strong four, eggs and
● Sacristains – Made with scraps, water.
created by twisting thin strips ● Phyllo is a Greek version usually
together and sprinkling with made only of flour and water (and
almonds and nibbed sugar with occasionally a small amount of oil).
cinnamon ● Both doughs are stretched when
● Bouchees – These are small, developed, into a very thin,
round, hollow puff-pastry cups transparent sheet.
filled with a savory creamy filling.
● Feuilletés – These are puff-pastry
pillows flatter and smaller than
patty shells and are usually square
or oval.
Topic 4: Pies and Tarts Sweet Pastry Dough
● Enriched with sugar and fat.
History and Definition of Pie ● Types of enriched sweet
● Originated in Britain pastries:
● May be Sweet or Savory - Pate Sucree (Sugared
● Two types of pie: Dough) – precooked pie or
- Baked Pies tart.
- Unbaked Pies – Blind 100% flour, 50% butter,
baked shell 50% sugar, 20% egg
- Pate Sablee (Sandy
Mixing Methods Dough) – very crumbly, for
1. Sanding method cookies and petit fours.
Dry ingredients and hard fat are 100% flour, 60% butter,
blended, then the liquid is added. 40% sugar
2. Creaming method - Pate Breton (Pate Sable a
Minimum incorporation of fat and Breton) – open and
sugar; Hard or soft butter. crumbly, for cookies and
petit fours.
Pastry Dough – Unsweetened 100% flour, 75% butter,
● Balancing of sweetness with the 70% sugar, 30% egg
filling - Pate a Linzer – light and
● Balancing of tenderness, flakiness, delicate, for Linzer tarts.
and crispness. 100% flour, 50% butter,
● Types of Unsweetened Short 45% sugar, 20-30% eggs,
Pastries 30-40% nutmeal (almond
- American Pie dough butter)
1. Mealy pie dough - Crumb Crust – made from
2. Flakey Pie Dough finely cookie crumbs
- Pate Brisee (Broken moistened with melted
Pastry) – “sablage” and butter.
“Fraisage.” 100% crumb, 50% sugar,
- Pate a Foncer – Lining 25& melted butter
pastry

Tarts
● Usually no more than 1” thick.
● Mixing Dough ● Composition similar to pies. ▪
- Mealy Pie Dough Richer and sweeter than pie
Fat is mixed in until it dough.
resembles coarse ● More delicate process than pie
cornmeal; top and bottom dough.
of the pies.
- Flaky Pie Dough Baked Tarts
Flour and fat are mixed ● Usually contain the almond
until the size of hazelnuts; cream-based filling.
for drier fillings. ● Other filling: rice, ricotta, jam.
Unbaked Tarts B. Separated Egg Sponge
● Composed of blind-baked shells - Yolk + Sugar (Sabayon) +
with fillings. White + Sugar (Meringue)
- Folding + Butter
Key Terms C. Separated Egg Sponge + TPT
● Pie weights – objects put on top of - Yolk + Sugar (Sabayon) +
a pie/tart shell when baking White + Sugar (Meringue) +
● Blind Bakings – partially baking Nut Flour (Jaconde)
the pie before adding the filling - TPT - Tant Per Tant = Flour
● Docking – poking a fork in the + Nuts
dough before baking - Folding + Butter
● 3-2-1 – 3 - flour, 2 - butter, 1 - liquid D. Egg White
- White + Sugar + Dry
Topic 5: Cakes: Egg Foam Based Ingredients = Angel Food
Cakes Cake
E. Chiffon Method
Cakes, Gateaux, and Torten (Egg Foam - Leavened with meringue
Method) and baking powder
● Cakes, or layer cakes, of American - No grease on the pan so
origin have most of the fat baked the batter can stick
into the cake. - After baking, cool
● European-style torte mainly upside-down
consists of layers, one or more of
which are made up of mousse, ● Succès (French) or Japonaise
ganache or fruit filling. (Swiss)
● Gâteaux, which mean “cake” in French meringue + TPT
French, generally denotes items ● Progrès
made with delicate ingredients French meringue + Almond and
● Torte, which means “cake” in Hazelnut TPT
German, have similar properties ● Dacquoise
with some spongecake, Succès + Flour/Starch + Butter
● Dijonnais
Foam Based Cakes Succès + Flour/Starch + Butter +
● Egg foams create a light and airy Milk
texture ● Fonds de Russe
● Egg Foam Cakes: Genoise/ Basic Dacquoise + Hazelnut Flour
Sponge Method
● Drier texture than high-fat cakes Icing
● Variation: butter sponge, milk and ● Used to fill, cover and decorate
butter sponge cakes, pastries and cookies
● Butter cream, glaze, fondant,
A. Genoise/Sponge Method/ Whole ganache, flat icing, royal icing
Egg ● Protect the cake from drying out
- Whole Egg + Sugar + Heat
(Bain Marie, 40 C) Buttercream
- Lighter than Pate a Bombe American/Continental Buttercream
+ Dry Ingredients ● Powdered sugar, butter and/or
- NO Chemical Leaveners icing shortening
 ● Pasteurized egg whites, water or Poured Fondant
milk can be whipped in to provide ● Sugar syrup that has been cooled
moisture and agitated
Swiss Buttercream Chocolate Glaze
● Swiss meringue with softened ● Essentially, thinned ganache
butter Chocolate Ganache
Italian Buttercream ● Ganache: creamy chocolate
● Italian meringue with softened mixture made with liquid, usually
butter cream.
French Buttercream Fudge
● Pâte à bombe and softened ● A cooked frosting usually made
buttercream with milk or heavy cream, cocoa
● Richest of all egg foam based powder, sugar, and a thickener
buttercreams o Reduced shelf life such as flour or starch.
English Buttercream Fruit Glazes
● Also known as Crème Anglaise ● Also known as Nappage
buttercream Royal Icing
● the most flavorful, but the most ● Powdered sugar, water and egg
prone to spoilage whites
● Crème Anglaise, softened butter Flat Icing
and Italian meringue ● Powdered sugar and liquid such as
German Buttercream water, milk and lemon juice
● Also known as Mousseline Cream
● Flavorful, but prone to spoilage
● Crème Patisserie and softened
butter
Russian Buttercream
● Also known as Condensed Milk
Buttercream o Light, silky and fluffy
● Condensed milk and softened
butter
Ermine Buttercream
● Also known as Roux frosting or
boiled milk frosting
● Made by cooking flour and sugar
with milk to make a sweet paste.