8065-03 Unit 215: Prepare, cook and finish

pastry products

Prepare,
Cook and Finish
Pastry Products
Introduction

Freshly baked short pastry, choux pastry

and puff pastry products provide excellent
scope.
Sound knowledge of the techniques is
required to obtain a perfect product.
Puff paste should be flaky and crisp and is
versatile as a savoury or sweet product.
Short paste is perfect for small biscuits or
flans and tarts.
Choux paste is quick to make and does not
require resting and profiteroles and éclairs
are always popular!
All baked goods should be sold when fresh
as older product has inferior taste.
Types of Pastry Products

Providing a wide range of pastry products makes sense in many ways. Firstly customers will be
provided with a wide choice, secondly different products have variations in shelf life and this assists
with daily preparation and production as it can be staggered and used for enhanced productivity.
Typical pastry items found in a patisserie are:
Short pastry products
o Savoury items such as pasties, pies and savoury flans
o Sweet items such as tarts, flans, crumbles
Puff pastry products
o Savoury items such as pies, sausage rolls, vol-au-vents and bouchées, pissaladiére
o Sweet items such as vanilla slice, arlettes, gateau Pithivier
Choux pastry products
o Savoury items such as cheese puffs and bacon beignets
o Sweet items such as eclairs, profiteroles, swans, choux buns, Paris Brest, gateau St. Honoré
Local varieties and products
o Savoury items such as pasties, chicken pies and savoury flans
o Sweet items such as Apfel streussel, rhubarb crumble, pumpkin pie
Pastes

The term “pastes” encompasses a wide group of pastry preparations that are quite rich in their fat
content and also have a high egg component. The processes used in these basic pastes vary and
whilst the ingredients are the same the finished products have considerable differences, from Danish
pastries to profiteroles and tartlets. Paste is the term used for the raw dough mixture, whilst the baked
finished product is called a pastry. In simple terms this means you prepare a choux paste but sell
choux pastry goods such as éclairs!

Short paste has to be short (crisp and flaky) in texture, crumbly and not hard. Any bases using the
rub-in method should have good snap when broken and must never be tough. In general, weak or soft
flour is used to make the base crumbly. This can be achieved by using low-protein flour, low-gluten
content flour or by mixing baker’s flour with pure starches such as cornflour, arrowroot or rice flour
It is important to remember to work the dough as little as possible to prevent any excessive gluten
strands developing. An old saying is applied to short paste: “cool hands make good pastry” meaning
that the ingredients should not be warmed excessively during production. Shortbread biscuits, petits
fours secs, lemon meringue shells, quiches and pies are just some examples of dishes produced from
short paste. The 3 methods of production are:
o Rub-in method
o Creaming method
o Hot water method
Short Paste

 The rub-in method is used to achieve firm pastry bases with greater density which helps retain
the shape, e.g. for a quiche or pie base. This firm base will prevent any liquids added to the base
leaking or soaking through the paste.
o The process is quite simple. Mix the flour and fat until it is crumbly in texture, then add the
sugar and liquid and combine the ingredients without overworking. Wrap in cling film or
baker’s paper and rest for ~30 minutes in the fridge, pin out (baker’s term for rolling the paste)
and use. Make sure the base is not too thick (2-4mm), as it would taste doughy or be too
solid. Rest the paste again before baking
 The creaming method is used to produce a light and airy product. There are 2 types of
creaming methods, but only 1 is used for pastries; the other is used for cakes.
o In the pastry method the fat and sugar are creamed together until smooth. This is also
referred to as blending and is usually done using a dough mixer with a whisk attachment. The
eggs or liquid is added gradually until it is emulsified and then the flour is worked in quickly. If
the fat and egg mixture starts to curdle, stabilise it with a small amount of flour. Whilst you
need to have good aeration you should not overwork it either, as the finished product would
spread too much
o In the second method half the flour and fat are creamed and then the liquid is mixed with the
sugar and added, then you add the remaining flour
Short Paste Types

 The hot water method is used for pies or as a lining paste for pâté en croûte. Boil the water and lard
and add to the flour and salt. Work quickly into a paste and use while hot. It has a firmer texture and
will contain pie ingredients within a mould. This is the traditional pastry used for raised pork pies

 Savoury Short Paste – Pâte Brisée

o The main ingredients are fat, flour, water and salt. For lining of moulds the water in the recipe can
be partly replaced with egg to provide more stability
o The basic ratio for this paste is 1 : 2 : 4; meaning 1 part liquid : 2 parts fat : 4 parts flour and
the rub-in-method is used
 Sweet Paste – Pâte Sucrée
o The culinary term for this paste is pâte sucrée. The base recipe for this paste is 1 : 2 : 3, which
equates to 1 part sugar, 2 parts fat and 3 parts flour. Egg is usually used to bind the ingredients
with approximately 1 egg used per 80g of sugar
 Lining Paste – Pâte à Foncer
o This variation is used for lining flans or tarts and can be used for sweet and savoury purposes. It
requires a ratio of 1 : 2 : 4, which equates to 1 part sugar, 2 parts fat and 4 parts flour, with the
addition of a small amount of salt. The result is a firmer, stable paste that is easier to roll
 Sablée Paste – Pâte Sablée
o This sweet paste (sablée means sandy) has a ratio of 1 : 2 : 2.5 and uses icing sugar, egg yolks
and milk if needed, with the egg yolk providing extra colour. It also contains lemon zest
Baking Short Paste

 Baking short paste products in the oven requires careful balance of top and bottom heat. For
even heat in a normal oven the product should be baked in the middle of the oven
 In a baker’s oven use mixtures of top and bottom heat depending on the product, e.g. with
shortbread biscuits a mixture of 60% top and 40% bottom heat may be used. Enough bottom heat
must be used to cook the base through
 In many cases the lined paste product is blind baked first, meaning it is partially baked without
the filling. Instead the base is lined with another mould or cartouche and weighted down with rice,
pulses or special weights. This keeps the pastry flat and prevents the sides of the moulds from
shrinking or sliding. The reason for blind baking pastry first is that the pastry and the filling require
different cooking temperatures – 200°C for the pastry and ~150°C for the filling. This will ensure
that the pastry is fully baked by the end of the baking process and it also helps prevent liquid
soaking into the dough
 Baker’s Hint: Custard products should be baked at 140-160°C and slightly lower for fan forced
ovens. Tarts and other shortbread goods should be baked at 190-200°C until a golden brown
colour is achieved
 Short paste is used extensively for petits fours, small baked pastries often served with coffee
such as cat’s tongues, sablé biscuits and shortbreads
Short Pastry Items

Short pastry Item Description

Lemon and Mandarin  Bake the lined tartlets with the two flavoured curds
Tartlets  Once cooled garnish with icing sugar, chocolate filigree or fruit
 Can also be used as a petit four
Apricot Flan  Line a flan ring with sweet paste and fill with frangipane and apricot, then bake
 Cut the glazed flan into portions
 Serve with sabayon, Anglaise sauce or ice cream and fruit garnish
Baked Chocolate and Vanilla  Line a flan ring with sweet paste
Cheesecake  Prepare the filling and pipe in concentric circles, then bake
 Cut the cake into portions
 Serve with sorbet or light ice cream and fruit garnish
Individual Fruit Tartlet  Fill the blind-baked moulds with crème pâtissière and top with seasonal fruit
 Coat with sabayon and glaze under the salamander
 Garnish with cream
Linzer Torte  Line a flan ring with hazelnut paste and top with jam
 Place a lattice pattern over the top and bake
 Carefully remove the baked torte and sprinkle liberally with icing sugar
 Cut into portions and serve with cinnamon ice cream or cream
French Pastries  Fill the baked pastry barquettes with ganache, dust with cocoa and serve on a bed of coffee
sauce and marinated berries
Lemon Meringue Pie  Line a flan ring with sweet paste, line with baking paper and fill with rice, then blind bake
 Prepare the custard and fill the pie, smooth out the top
 Whip the meringue and pipe onto the top, glaze under a salamander
Short Pastry Items

Short pastry Item Description

Quiche Lorraine  Line a flan ring with savoury paste

 Prepare the bacon, onions into strips, fry off and place into the mould, add the royale
 Bake in a moderate oven until set. Cut the quiche into portions and package or cut to order
 Serve with salad garnish
Quiche Florentine  Line a flan ring with savoury paste
 Prepare the spinach and blanch. Cut onions into strips, fry off and place into the mould, add
the spinach and royale
 Bake in a moderate oven until set. Cut the quiche into portions and package or cut to order
 Serve with salad garnish
Onion tart  Line a tart ring with savoury paste
 Prepare the onion and cut into strips, fry until lightly browned then deglaze with Balsamic
vinegar, place into the mould and bake in a moderate oven until the pastry is golden brown
 Cut the tart into portions
 Serve with salad garnish
Seafood barquette  Line barquette moulds with savoury paste, dock and bake until lightly golden
 Fill the blind-baked moulds with seafood in a creamy or tomato sauce and top with fresh
herbs
Short Paste Faults

 Major faults are usually related to incorrect technique such as working the paste for too long and
making it rubbery, or incorrectly weighing ingredients, with too much sugar, fat or flour changing
the properties of the paste.
 If the flour is not mixed properly with the fat it can absorb the liquid more easily and start to
develop the gluten, which leads to shrinkage. If too much liquid is added the paste needs to be
worked longer, also leading to gluten development and subsequent shrinkage.
 The temperature of the ingredients during preparation is important as the fat needs to be soft
enough to be worked into the paste, but should not be warmed too much, as it will stick. Lower
levels of fat will lead to toughness in the final product. Excessive mixing and gluten development
will also toughen the product. Strong flour will also produce a tougher product.
 Excessive moisture in the paste will extend the baking time required and can lead to under-
baking of the paste. Any moisture in the baking dishes will lead to steam forming which will slow
the baking, leading to soggy pastry.
 It is absolutely crucial to pre-heat the oven to the desired temperature before baking in order to
set the paste quickly. If the temperature is too low the product will not stabilise and will soften and
melt. If it is too high it will burn on the outside and may not be cooked through in the centre.
Excessive heat also leads to shrinkage.
Puff Paste

Puff paste is called pâte feuilletée in French which can be translated as flaky pastry, referring to its
many layers.
Puff paste is generally considered to be the most difficult paste to produce and perfect rise and
flakiness show the skill of the true professional. The flavour obtained from the use of butter provides a
superior product, but as it is softer it requires more skill in the rolling and folding.
Commercially produced puff is often used in kitchens and some companies use butter for lamination.
The quality of a commercial butter puff product provides a good alternative to the homemade product.
Using “flex” or pastry margarine to produce puff paste is easier, as it is more forgiving and will not ooze
out when rolling. However, the stable fat tends to form a layer on the roof of the mouth, leading to
“palate cling”. Using flex for savoury products is fine as savouries are mostly served hot and the palate
cling is not as obvious.
Puff Paste Production Methods
The production methods, as well as the amount of fat used in the paste, distinguish different types of
puff paste used in the kitchen. The description of the puff paste tells you how the paste is made. The
first part of the description is the production method; the second part is the amount of fat incorporated.
French Method
English Method
Scotch Method
Puff Paste

 French Method – prepare the dough by mixing the water, salt, 10% of the fat and the flour into the
basic dough and then rest. This is called détrempe or pastry dough. A small amount of white
vinegar or lemon juice can be added to the water (~1% of the water content). This will relax the
dough and prevent oxidation
o The remaining 90% of the fat is referred to as roll-in fat. Work the roll-in fat with some flour and
form it into a block
o Cut a Maltese cross into the pastry dough, roll out the 4 corners, place the roll-in fat in the
centre and fold the 4 ends back over
o Then make the first turn and refrigerate for at least 30 minutes between each turn.
 English Method – prepare the dough and roll-in fat as per the French method
o Instead of the Maltese cross, roll the pastry dough into a sheet, and do the same with the roll-in
fat
o Place the roll-in fat in the centre, fold over the ends of the pastry dough and make the first turn.
Then continue on with the turns as normal
 Scotch Method – also called the quick, blitz or all-in method, or referred to as rough puff
o Use all of the ingredients together, with the fat in large pieces
o Work quickly into a fairly lumpy paste
o Once you apply the turns, the paste will smooth out
o You will achieve less rise than with the other methods, but the flavour and flakiness is still good
Puff Paste Ratios

The type of puff paste is determined by the amount of fat added.

A full puff has equal quantities of fat and flour in the recipe (a ratio of 1 : 1), whereas a half puff has
only half the amount of fat (a ratio of ½ : 1).
The end product is determined by the amount of fat used and the production method. For vol-au-vent
(bouchées) a full puff is needed, preferably using the French method, whereas cheese sticks or pie
tops could use a half puff or trimmings.

1 : 1 = Full Puff ¾ : 1 = ¾ Puff ½ : 1 = ½ Puff

1000g fat 750g fat 500g fat

1000g flour 1000g flour 1000g flour
~600mL water ~600 mL water ~600 mL water
10g salt 10g salt 10g salt
Lemon juice Lemon juice Lemon juice

The fresh puff paste after its final turn is referred to as virgin paste. Use this paste for optimum rise in
products such as vol-au-vents. Vol-au-vent literally means “fly with the wind”, describing the light, airy
texture of the product. They are filled with a variety of ragoûts of fine consistency or, if using a smaller
cut for the ingredients, the resulting mixture is referred to as ragoût fin or salpicon.
Any offcuts in puff paste production can be stacked to retain the layering and re-used for fleurons,
cheese sticks and sausage rolls.
Puff Paste – Why does it rise?

 Puff pastry is made by stretching and folding a paste repeatedly. The rise is achieved by lamination
and the steam created during baking
 The best full puff paste is made using 6 single turns. This makes the largest number of layers without
destroying the integrity of the paste, but takes the longest time to achieve. If fewer than 6 single turns
are used then the butter layers will be too thick. 4 double turns could also be used
 A combination of single and double turns can also be used e.g. One single, one double. Double turns
are also referred to as book turns
 The finished product needs to display separation of layers and a flaky, light mouth feel. This is
achieved by evenly rolling and folding the dough
 Once the paste goes into the oven the butter starts to melt, allowing the dough layers to separate. The
water turns into steam and forces the dough layers further apart
 Once the gluten starts to coagulate the separated layers (referred to as “lift”) will be held in place for
the finished product. The Maillard reaction will provide the colouring in the pastry
 Bake the paste at 200-210°C but not hotter, as excess heat will make the pastry rise too quickly and
then collapse. Do not disturb the pastry for the first 10-15 minutes in the baking process and do not
knock the tray. Make sure the pastry is baked through and set before removing it, otherwise it will
collapse
 Baker’s Hint: Commercial operators use standalone or bench top dough rollers or sheeters. This
allows for consistent and speedy layering of the paste
Puff Pastry Items

Puff pastry Item Description

Tarte tatin  Make a caramel, pack the apples in tightly and cover with a pastry sheet
 Bake until golden, reduce the syrup and turn the cake over, cut into portions and serve with
ice cream on the side
Gâteau Pithiviers  Make a frangipane mixture and place on a puff paste disk
 Put a sheet of puff paste over the top and make incisions to create a sunflower shape
 Cut into portions and serve the fresh gâteau with whipped cream and a compote of fruit or
on a mirror of coulis
Mille-feuille  Cut the puff paste into 10cm wide sheets. Dock, rest and bake
 Top the baked puff paste cushions with Chantilly cream and fruit
 Finish with puff paste and sprinkle with icing sugar
Arlettes  Dust puff paste with icing sugar and roll thinly. Fold over or roll in form both ends
 Cut the roll into 5mm thick pieces and layer on a baking tray
 Bake until light brown and the sugar is slightly caramelised
 The finished arlettes can be dusted and served or with piped crème in the middle and the
halves stuck together
Jalousie  Top a pastry rectangle with the fruit mixture e.g. marinated apples
 Cover with the other rectangle that has incisions and seal
 Bake until golden and glaze
Cornets  Roll puff paste to ~3mm thickness and cut into 2cm strips
 Use cornet moulds and roll the strips slightly overlapping around the cone
 Bake until golden, fill the cooled cornet with Chantilly cream and fruit
Puff Pastry Items

Puff pastry Item Description

Vol-au-vent  Use virgin puff paste and cut into rounds, top with another pastry ring, bake until
golden
 Reheat the case in the oven
 Fill with a ragoût fin and spoon Hollandaise over the top
 Garnish with the puff pastry lid
Beef Wellington  This can be prepared individually or as a whole fillet
 Seal the fillet
 Roll out the paste and top with caul, spread with duxelles and envelop the fillet
 Brush with egg and bake until golden
Cheese twists  Roll puff paste into 3mm thick sheet
 Brush with egg yolk, mustard, paprika and cheese. Cut into 2cm wide strips and roll
 Bake until golden, cool on a rack
 Store in an airtight container to keep them crisp
 Serve on the side of soup or with cheese to provide an alternative texture
Sausage rolls  Roll out a sheet of pastry
 Pipe on the sausage mixture and roll up the paste
 Brush with egg wash and cut into the desired lengths
 Bake until golden and serve with sauce on the side
Homemade gourmet pies  Line the pie mould with pâte à brisée and place your stew inside
 Top with puff paste, brush with egg and place a garnish on top
 Bake in the oven until golden
Puff Paste Faults

FAULTS CAUSES REMEDIES

Product doesn’t Oven not hot enough to set the pastry Adjust oven temperature
rise quickly
Fat has run out of Layering not even or too much Use the correct technique; allow butter
the paste pressure applied during pinning out; enough time to soften after removing
butter is too cold when rolling from the fridge
Uneven rise Paste was not rolled evenly; egg wash Use the correct technique; take care
has run down the side of the paste when brushing with egg wash
Wrong Temperature too low – product won’t Use the correct oven temperature
colour/unevenly brown; not enough bottom heat –
cooked bottom will be too moist; temperature
too high (>230°C) – outside will brown
and inside will not cook
Texture too Too much flour used during lamination Follow the recipe and be careful when
firm/pastry not dusting with flour. Always use as little
flaky flour as possible and remove any
excess in between turns, with a brush

 Baker’s Hint: Puff paste is best done in larger batches and requires practice to make it correctly
Choux Paste

Choux paste is the only paste that does not require resting. It is a mixture of boiling water or milk, fat
and flour, which forms a panada
Boil the liquid and butter together – chopping the fat into smaller pieces speeds up the melting
process
The liquid should be boiling rapidly when the flour is added so the starch cells in the flour burst
open, allowing them to accept more liquid
Once the liquid boils remove it from the heat and then add the sifted flour immediately! This is
important as the liquid would absorb the flour in lumps if added gradually and the fat would stay
separate
Work the mixture through with a wooden spoon and return to the heat to “burn off” the mixture. This
term is used to describe the gelatinisation of the starch in the panada
Once a white layer is formed at the bottom of the pot, remove the mixture from the heat and cool to
below 45°C. Always cool the panada before adding the eggs, otherwise the eggs will be cooked
(protein coagulated) and cannot provide stability and structure
Add the eggs one at a time, or gradually if you use mixed eggs, until the mixture reaches dropping
consistency
Pipe onto a greased tray but leave some room for it to spread. Bake large items such as choux
buns at 200°C and smaller items such as profiteroles at up to 220°C
Choux Paste

 As you bake the choux paste, the water in the paste turns to steam and pushes the paste up and
out. As the heat increases the egg starts to coagulate and provides structure. The starch also starts
to set and provides structure, with the final shape being held in place once the liquid has
evaporated
 The product is finished once it is evenly golden brown, has doubled in size and feels light. If you tap
the finished choux product it should sound hollow. Place onto a wire rack to prevent condensation
forming
 Do not open the oven in the first 10-15 minutes or the pastry products will collapse. The pastry
needs to be almost dry on the inside, as moisture indicates that the egg has not set enough and the
product will collapse and taste doughy

Choux Pastry Goods

 This paste is used in a multitude of sweet and savoury dishes. It is very versatile as it can be fried,
poached or baked depending on the menu item. Products such as profiteroles and éclairs are most
commonly used. Choux buns and beignets soufflé are ideal for afternoon tea. Croquembouche,
gâteau St. Honoré and swans are more spectacular menu items. Beignets soufflé fromage, cheese
fingers and fritters with bacon or cheese can be used as savouries.
 Choux paste products can be filled with Chantilly cream, pastry cream, diplomat cream or flavoured
pastry cream. The finished product can be garnished with icing sugar, melted chocolate, chocolate
or coffee icing. Plain fondant or fondant mixed with coffee or chocolate is also used.
Choux Pastry Items

Choux pastry Item Description

Éclairs  Pipe the choux paste into finger shapes

 Fill the baked, glazed éclairs with diplomat cream and/or Chantilly cream
 Arrange on a platter for silver service, or plate with a suitable sauce
Gâteau St. Honoré  Bake the puff paste disc and attach the filled profiteroles
 Fill with the chibouste and garnish with spun sugar
Profiteroles  Fill the baked profiteroles with diplomat cream and/or Chantilly cream
 Dust liberally with icing sugar or coat with chocolate, serve on a plate with sauce or fruit
compote
Choux buns  Preparer like profiteroles but pipe the choux paste larger
 Finish with Diplomat cream adn dust with icing sugar
Croquembouche  Fill the profiteroles with diplomat cream
 Dip them in caramel to stick them together and assemble around the croquembouche
cone
 Once the cone has been completely covered, spin some sugar and surround the
croquembouche
 Sugar flowers and swans are also used for garnish
Paris-Brest  Named after a bike race in France
 Pipe into rings and sprinkle with almond flakes and bake until golden brown
 Cut the baked choux pastry wheel in half and fill with diplomat cream mixed with nougat
 Serve with cream on the side
Choux Pastry Items

Choux pastry Item Description

Beignets soufflé  Produce a choux paste without sugar but add grated cheese such as Parmesan
fromage  Pipe into finger shapes and bake until golden brown

Cheese fritters  Make a savoury choux paste mixture adding dried grated cheese or blue-vein
 Use a spoon and cut quenelles and then deep-fry until golden

Bacon fritters  Make a savoury choux paste mixture and add diced bacon
 Use a spoon and cut quenelles and then deep-fry until golden

Anchovy fritters  Make a savoury choux paste mixture and add diced anchovies
 Use a spoon and cut quenelles and then deep-fry until golden

Gnocchi  Use a piping bag and poach 2cm pieces, refresh and drain
 Finish with butter and serve as a starter or accompaniment e.g. mix with pesto

Recipes vary in the amount of egg or fat used. As a guide, remember that eggs make the paste lighter
and fat makes the paste heavier. The 2 recipes in the recipe section produce different pastes: the
basic choux paste has a higher flour percentage, is more stable and can also be used for potato
dishes such as lorette, whereas the advanced recipe used provides a lighter product due to the
increased egg content and can be used for more delicate items such as profiteroles.
Choux Pastry Faults

 Faulty product has too much or a lack of colour, or is flat and doughy. Flat product is
usually caused by a lack of baking time, opening the oven, or baking the choux paste at
the wrong temperature. All of these prevent the steam being able to cause the product to
rise.
 Another contributing factor for flat product could be that the eggs are added when the
panada is too hot, the protein will coagulate and the egg will not be able to form enough
steam during baking to make the product rise.
 Another contributing factor could be that too much panada has been made and it takes
too long to bake the mixture off. For large batches divide up the basic panada and then
add the eggs to each batch as it is finished for piping onto the baking trays.
 If the product is too brown it is due to excessive heat, extended baking time or too much
sugar in the mixture. Other issues could be incorrect weighing of ingredients or neglect of
any of the points of care.
 When freezing choux paste pipe closely onto a tray. The frozen pieces can then be taken
out and placed spaced apart with the condensation providing extra moisture and glazing
the top