SlideShare a Scribd company logo
1 of 42
Download to read offline
Presented by:
Vishal Patel,Tashi Lhamo,Ugyen
Tshomo,Vijay Kumar,Vishvjeet
Arya
Presented to:- Chef Didar Singh
The term “pastry” comes from the
word “paste” meaning in this case, a
mixture of flour, liquid and fat. Pastry
refers both to various pastes or dough
and to many products made from these
dough.
PHYLLO PASTRY
HOT WATER PASTRY
PUFF PASTRY
SWEET PASTRY
FLAKY PASTRY
CHOUX PASTRY
DANISH PASTRY
Pastry
It is a kind of very
thin unleavened
dough and it is
made by
layering many
sheets of Phyllo
brushed with
melted butter and
then baked.
 It actually evolved in the kitchen of
Topkapi Palace during the Ottoman
Empire.
 Baklava is the earliest dish to use Phyllo
and is documented as back as 13th
century.
 Sift the flour and salt into a bowl. Gradually add warm
water to the bowl.
 Pour the dough into a pastry board. Pour oil into bowl.
 Knead the dough with your hands. Roll the ball of
dough in the bowl of oil until it is covered on all sides.
 Let the dough sit for 2hrs.
 Cover the pastry board with cornstarch. And put the
dough into it.
 Let the dough rest for 10 min.
 Then give it desired shape.
 Bake it .
 Some famous pastries made from
Phyllo dough are:
Baklava: Originated in Ottoman Empire.
Banista: Originated in Bulgaria.
Börek: Originated in Turkey.
Pastry
This is a type of
pastry made by
melting ‘lard’ in
boiling water, and
pouring the
mixture
into the flour and is
kneaded to dough.
It is used to raise
the dough.
 Hot water pastry is originated from
England.
 As the name suggests, the pastry is
made by heating water, melting the fat
in this, bringing to the boil and finally
mixing with the flour.
FLOUR
HOT WATER
FAT
LARD
SALT
• Place the flour into a large bowl and set aside.
• Place the water, butter, lard and salt into a saucepan and heat over a
medium heat, stirring as the fat melts. Once it comes to the boil,
take the pan off the heat and pour it the bowl with the flour.
• Stir the mixture until all the ingredients are combined. Cover the
bowl with a clean tea towel and leave to rest and cool for 1 hour.
• After 1 hour, turn the dough out onto a lightly floured surface and
flatten into a rectangle.
• Fold the dough into thirds by taking one side of the dough into the
centre.
• Then lift up the other side of the dough and bring it over the top.
Press down again with your fingers.
• Flatten the dough out again into a rough rectangle and repeat the
same process once more.
• Flatten the dough into a rectangle and place onto a baking tray.
Cover it with and rest in the fridge for 30 minutes to firm up.
• The dough is then ready to be rolled out and used in your preferred
recipe.
“KING OF PASTRY”
 A puff pastry is a light, flaky, made by
repeatedly layering pastry dough and butter or
any other solid fat called laminating to form
thin dough.
 It is originated from France and it is called as
‘Pate Feuillette’ or ‘leafed pastry’.
Structure of Puff
Pastry.
> Crispy
> Light
> Buttery
FLOUR
FAT
SALT
EGG
WATER
• Add fat and rub it until it becomes a sandy
texture
• Add salt
• Add water and knead a dough
• Roll the dough and apply fat in it and again roll
and fold for three times
• Make the shape and brush with egg wash
• Bake for 5 to 20 minutes.
Pastry
Sweet paste is made with the
flour, fat, sugar and eggs. It is
used to give base to the tarts and
pies.

ICING SUGAR

Saturated FAT

EGGS

FLOUR
 Put the butter in a bowl with the sugar and cream mix together using a
wooden spoon or hand-held electric mixer.You don’t want the mixture to
be too fluffy; just bring it together.
 Add the egg to the butter mixture and beat until smooth and completely
incorporated.
 Mix the flour with a pinch of salt and fold into the butter mixture gradually,
in batches, until absorbed. Be sure to incorporate all the butter sticking to
the sides of the bowl. Don’t worry if the pastry is quite crumbly at this
stage.
 Turn the pastry onto a lightly floured surface and knead it quickly until it
all comes together.You need a light and gentle touch here – if you work it
too much, the pastry will be tough.
 Wrap the dough in cling film and chill for 30 minutes.This resting stage is
essential, because not only will the pastry be easier to roll into shape, it
won't shrink while it’s cooking.
 Remove the pastry from the fridge. Place on a lightly floured surface and,
with a floured rolling pin, roll to the thickness required.Turn regularly to
achieve an even shape before using to line your tart tin.
Step 1 Step 2 Step 3
 Step 4 Step 5 Step 6
Pastry
It is a light,flaky,unleavened
pastry,similar to a puff pastry.
The main difference is we layer the fat
every rolling or folding in the flaky
pastry.
It was invented in early 17th
century.
It was originated in country
Georgia.
 Sift the flour and salt together in a large bowl.
 Add the butter to the bowl.
 Toss to mix.
 Add the ice water to the bowl and stir gently with a fork.
 Turn the dough out onto a floured work surface.
 Smear the dough with heel of your hand until all the dough
has been smeared at least once..
 Gather the dough into a ball, and chill the dough in the
freezer for 20 minutes.
 Roll it out into a rectangular shape with the long sides
running horizontally and add fat to the layer
 Repeat it for three times. And don't forget to add fat to every
layer.
 After third layering. Cut it into desired shape and bake.
It is used to make
pasties,turnovers,sausage rolls and
plaits.
Pastry
It is a paste prepared by beating eggs
into a thick mixture of flour,fat,liquid and
cooking until smooth.
It employs high moisture content to
create steam during cooking to puff the
pastry
A chef by the name of Pantarellie and
Pantanelli invented the dough in 1540 in
France.
Avice, a patissier in the 18th century
created what were then called Choux
buns.
The name of the dough then changed to
“pate a choux”.
BUTTER
WATER
FLOUR
EGG
 Place water and butter in a saucepan over medium heat.
Cook,stirring for 3 to 4 minutes
 Add all the flour to the butter mixture at once. Place over low
heat and cook for 1 to 2 minutes.
 Set aside for 5 minutes to cool slightly.Whisk 1 egg in a
small bowl.Whisk the remaining egg in a small bowl, then
add to the flour mixture.
 Gradually add a little of the reserved egg and beat until the
mixture just falls from the spoon but still holds its shape.
 Preheat oven to 200 degree C.
 Brush a baking tray with oil to lightly grease.
 Use a pastry bag fitted with a 1.5 cm diameter plain piping
nozzle to pipe the profiteroles onto the baking tray.
 Brush the tops with a little of the remaining egg.
 Bake in preheated oven for 25 minutes or until the
profiteroles are puffed and golden.
It is used to prepare:
Éclair: Originated in France
Profiterole: Originated in France
Beignet: Originated in France
Pastry
 Danish pastry or just Danish is a
multilayered, laminated sweet pastry in
the Viennoiserie tradition.
 Danish pastry is a variant of puff pastry
made of laminated yeast-leavened
doughs, creating a layered texture.
 It was invented in Denmark in the second
half of the 19th century.
 Danish pastries were exported by
immigrants to the United States, and are
today popular around the world.
FLOUR
YEAST
MILK
EGG
SUGAR
BUTTER
 Sieve the flour and salt into a bowl and stir in the sugar.
 Blend the yeast with the milk, stir in the beaten egg and mix with the flour and
sugar. Knead on a lightly floured surface until the dough is smooth and elastic.
 Place the dough in a plastic bag and allow it to rest in the refrigerator for 10
minutes.
 Shape the butter into a flattened ball. Roll out the dough to a 12 inch (30 cm) square,
place the butter in the center and wrap the dough neatly around it, pinching the
edges well together.
 Roll out the dough to a large rectangle about twice as long as it is wide. Fold the
short sides to the middle, then fold in half again. Seal the edges by pressing them
together with the rolling pin. Return the dough to the plastic bag and chill it for a
further 10 minutes.
 Repeat the rolling and folding process, chill for 10 minutes, repeat again and chill
for 20 minutes.
 Preheat the oven to 425° F (220° C). Roll out one-third of the pastry at a time, rolling
each third to a 9 inch (23 cm) square. Cut each square into nine 3 inch (7.5 cm)
squares and brush each with beaten egg before shaping and filling as desired
 Place the prepared pastries on a greased baking tray and brush with beaten egg to
glaze. Leave in a warm place until well-risen and puffy.
 Bake in the preheated oven for about 10 minutes until cooked and golden brown.
Cool on a wire rack, then decorate as desired. Serve the pastries cold.
Pecan and Maple Danish: From France
Facturas: From Argentina
Pastry

More Related Content

What's hot

Types and characteristic features of cakes
Types and characteristic features of cakesTypes and characteristic features of cakes
Types and characteristic features of cakesjasmine166
 
Basic pastry
Basic pastryBasic pastry
Basic pastry789052
 
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRYFUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRYAbu Hanifah
 
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Princess Orpilla
 
Baking cookies
Baking cookiesBaking cookies
Baking cookiesimkaelah
 
Cakes, fillings and frostings
Cakes, fillings and frostingsCakes, fillings and frostings
Cakes, fillings and frostingskawal12345
 
Basic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsBasic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsMariz Pascua
 
Basic sponges and cakes
Basic sponges and cakesBasic sponges and cakes
Basic sponges and cakesMohd Abdullah
 
Yeast Breads PowerPoint
Yeast Breads PowerPointYeast Breads PowerPoint
Yeast Breads PowerPointemurfield
 
Prepare and produce bakery product
Prepare and produce bakery productPrepare and produce bakery product
Prepare and produce bakery productbhel agripa
 
Cake decorating
Cake decoratingCake decorating
Cake decoratingkawal12345
 
Types of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MoreTypes of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
 

What's hot (20)

Types and characteristic features of cakes
Types and characteristic features of cakesTypes and characteristic features of cakes
Types and characteristic features of cakes
 
Basic pastry
Basic pastryBasic pastry
Basic pastry
 
Pastries and cakes
Pastries and cakesPastries and cakes
Pastries and cakes
 
Icing and frosting
Icing and frostingIcing and frosting
Icing and frosting
 
Icings
IcingsIcings
Icings
 
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRYFUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
 
CHAPTER 5 CAKES
CHAPTER 5 CAKESCHAPTER 5 CAKES
CHAPTER 5 CAKES
 
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
 
Pastries
PastriesPastries
Pastries
 
Baking cookies
Baking cookiesBaking cookies
Baking cookies
 
Cakes, fillings and frostings
Cakes, fillings and frostingsCakes, fillings and frostings
Cakes, fillings and frostings
 
The principles of baking
The principles of bakingThe principles of baking
The principles of baking
 
Basic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their FunctionsBasic Baking Ingredients and Their Functions
Basic Baking Ingredients and Their Functions
 
Basic sponges and cakes
Basic sponges and cakesBasic sponges and cakes
Basic sponges and cakes
 
Baking Terms
Baking TermsBaking Terms
Baking Terms
 
Yeast Breads PowerPoint
Yeast Breads PowerPointYeast Breads PowerPoint
Yeast Breads PowerPoint
 
Puff pastry and relevant Products
Puff pastry and relevant ProductsPuff pastry and relevant Products
Puff pastry and relevant Products
 
Prepare and produce bakery product
Prepare and produce bakery productPrepare and produce bakery product
Prepare and produce bakery product
 
Cake decorating
Cake decoratingCake decorating
Cake decorating
 
Types of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and MoreTypes of Cakes, Butter Cakes, Sponge Cakes and More
Types of Cakes, Butter Cakes, Sponge Cakes and More
 

Viewers also liked

Pp bakery and pastry equipment jc
Pp bakery and pastry equipment jcPp bakery and pastry equipment jc
Pp bakery and pastry equipment jcRohit Mohan
 
Pastry in catering 2012
Pastry in catering 2012Pastry in catering 2012
Pastry in catering 2012carowilli
 
Vous vous imaginez comment dans dix ans
Vous vous imaginez comment dans dix ansVous vous imaginez comment dans dix ans
Vous vous imaginez comment dans dix ansvaleryjelar
 
Sexual assault in the military
Sexual assault in the militarySexual assault in the military
Sexual assault in the militaryar0458
 
E-merge - Sharing Blends - Actiegericht onderwijs
E-merge - Sharing Blends - Actiegericht onderwijsE-merge - Sharing Blends - Actiegericht onderwijs
E-merge - Sharing Blends - Actiegericht onderwijsWiebe Dijkstra
 
Farmers' Market guide pres
Farmers' Market guide pres Farmers' Market guide pres
Farmers' Market guide pres Zach Taylor
 

Viewers also liked (11)

Pastry
PastryPastry
Pastry
 
pastry
pastrypastry
pastry
 
Day 37 pies & tarts
Day 37 pies & tartsDay 37 pies & tarts
Day 37 pies & tarts
 
Pp bakery and pastry equipment jc
Pp bakery and pastry equipment jcPp bakery and pastry equipment jc
Pp bakery and pastry equipment jc
 
Bakery Pastries
Bakery PastriesBakery Pastries
Bakery Pastries
 
Pastry in catering 2012
Pastry in catering 2012Pastry in catering 2012
Pastry in catering 2012
 
Vous vous imaginez comment dans dix ans
Vous vous imaginez comment dans dix ansVous vous imaginez comment dans dix ans
Vous vous imaginez comment dans dix ans
 
Sexual assault in the military
Sexual assault in the militarySexual assault in the military
Sexual assault in the military
 
E-merge - Sharing Blends - Actiegericht onderwijs
E-merge - Sharing Blends - Actiegericht onderwijsE-merge - Sharing Blends - Actiegericht onderwijs
E-merge - Sharing Blends - Actiegericht onderwijs
 
Rpg 2 m
Rpg 2 mRpg 2 m
Rpg 2 m
 
Farmers' Market guide pres
Farmers' Market guide pres Farmers' Market guide pres
Farmers' Market guide pres
 

Similar to Pastry (20)

A Beginner’s Guide to Baking Bread
A Beginner’s Guide to Baking BreadA Beginner’s Guide to Baking Bread
A Beginner’s Guide to Baking Bread
 
French menus and recipes manual
French menus and recipes manualFrench menus and recipes manual
French menus and recipes manual
 
Icelandic almond roll
Icelandic almond rollIcelandic almond roll
Icelandic almond roll
 
Pastries
PastriesPastries
Pastries
 
Fermented Bakery Products
Fermented Bakery ProductsFermented Bakery Products
Fermented Bakery Products
 
Recipe collection 58
Recipe collection 58Recipe collection 58
Recipe collection 58
 
How to prepare Bhakari
How to prepare Bhakari How to prepare Bhakari
How to prepare Bhakari
 
FOOD PROJECT
FOOD PROJECTFOOD PROJECT
FOOD PROJECT
 
Quick Mixes Hot Rolls
Quick Mixes Hot RollsQuick Mixes Hot Rolls
Quick Mixes Hot Rolls
 
Choux and puff pastry
Choux and puff pastryChoux and puff pastry
Choux and puff pastry
 
Food
FoodFood
Food
 
Hrd647 final project powerpoint learning objective
Hrd647 final project powerpoint learning objectiveHrd647 final project powerpoint learning objective
Hrd647 final project powerpoint learning objective
 
MeetEating (Italian Food)
MeetEating (Italian Food)MeetEating (Italian Food)
MeetEating (Italian Food)
 
Easy Recipe for Hot Cross Buns!
Easy Recipe for Hot Cross Buns!Easy Recipe for Hot Cross Buns!
Easy Recipe for Hot Cross Buns!
 
Chapter 26 pastry
Chapter 26 pastryChapter 26 pastry
Chapter 26 pastry
 
How to make focaccia
How to make focacciaHow to make focaccia
How to make focaccia
 
Pastry
PastryPastry
Pastry
 
tower-valentines-recipebook-2
tower-valentines-recipebook-2tower-valentines-recipebook-2
tower-valentines-recipebook-2
 
Bread making tips
Bread making tipsBread making tips
Bread making tips
 
International cuisine
International cuisineInternational cuisine
International cuisine
 

More from Vishal Patel

More from Vishal Patel (6)

7 course menu with wine
7 course menu with wine7 course menu with wine
7 course menu with wine
 
Sheetal
SheetalSheetal
Sheetal
 
Equipments for bulk cooking
Equipments for bulk cookingEquipments for bulk cooking
Equipments for bulk cooking
 
Non alcoholic beverages
Non alcoholic beveragesNon alcoholic beverages
Non alcoholic beverages
 
Cooking method
Cooking methodCooking method
Cooking method
 
Tea
TeaTea
Tea
 

Recently uploaded

M-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxM-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxDr. Santhosh Kumar. N
 
Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...raviapr7
 
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfMaximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfTechSoup
 
The Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsThe Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsEugene Lysak
 
Presentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphPresentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphNetziValdelomar1
 
Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.raviapr7
 
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfP4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfYu Kanazawa / Osaka University
 
Benefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationBenefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationMJDuyan
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfMohonDas
 
Human-AI Co-Creation of Worked Examples for Programming Classes
Human-AI Co-Creation of Worked Examples for Programming ClassesHuman-AI Co-Creation of Worked Examples for Programming Classes
Human-AI Co-Creation of Worked Examples for Programming ClassesMohammad Hassany
 
Prescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxPrescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxraviapr7
 
How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17Celine George
 
How to Make a Field read-only in Odoo 17
How to Make a Field read-only in Odoo 17How to Make a Field read-only in Odoo 17
How to Make a Field read-only in Odoo 17Celine George
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxiammrhaywood
 
5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...CaraSkikne1
 
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptxSandy Millin
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxDr. Asif Anas
 

Recently uploaded (20)

M-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxM-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptx
 
Finals of Kant get Marx 2.0 : a general politics quiz
Finals of Kant get Marx 2.0 : a general politics quizFinals of Kant get Marx 2.0 : a general politics quiz
Finals of Kant get Marx 2.0 : a general politics quiz
 
Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...Patient Counselling. Definition of patient counseling; steps involved in pati...
Patient Counselling. Definition of patient counseling; steps involved in pati...
 
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdfMaximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
Maximizing Impact_ Nonprofit Website Planning, Budgeting, and Design.pdf
 
The Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George WellsThe Stolen Bacillus by Herbert George Wells
The Stolen Bacillus by Herbert George Wells
 
Presentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a ParagraphPresentation on the Basics of Writing. Writing a Paragraph
Presentation on the Basics of Writing. Writing a Paragraph
 
Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.Drug Information Services- DIC and Sources.
Drug Information Services- DIC and Sources.
 
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdfP4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
P4C x ELT = P4ELT: Its Theoretical Background (Kanazawa, 2024 March).pdf
 
Benefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationBenefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive Education
 
Prelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quizPrelims of Kant get Marx 2.0: a general politics quiz
Prelims of Kant get Marx 2.0: a general politics quiz
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdf
 
Human-AI Co-Creation of Worked Examples for Programming Classes
Human-AI Co-Creation of Worked Examples for Programming ClassesHuman-AI Co-Creation of Worked Examples for Programming Classes
Human-AI Co-Creation of Worked Examples for Programming Classes
 
Prescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptxPrescribed medication order and communication skills.pptx
Prescribed medication order and communication skills.pptx
 
How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17
 
How to Make a Field read-only in Odoo 17
How to Make a Field read-only in Odoo 17How to Make a Field read-only in Odoo 17
How to Make a Field read-only in Odoo 17
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
 
5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...5 charts on South Africa as a source country for international student recrui...
5 charts on South Africa as a source country for international student recrui...
 
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
2024.03.23 What do successful readers do - Sandy Millin for PARK.pptx
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptx
 

Pastry

  • 1. Presented by: Vishal Patel,Tashi Lhamo,Ugyen Tshomo,Vijay Kumar,Vishvjeet Arya Presented to:- Chef Didar Singh
  • 2. The term “pastry” comes from the word “paste” meaning in this case, a mixture of flour, liquid and fat. Pastry refers both to various pastes or dough and to many products made from these dough.
  • 3. PHYLLO PASTRY HOT WATER PASTRY PUFF PASTRY SWEET PASTRY FLAKY PASTRY CHOUX PASTRY DANISH PASTRY
  • 5. It is a kind of very thin unleavened dough and it is made by layering many sheets of Phyllo brushed with melted butter and then baked.
  • 6.  It actually evolved in the kitchen of Topkapi Palace during the Ottoman Empire.  Baklava is the earliest dish to use Phyllo and is documented as back as 13th century.
  • 7.  Sift the flour and salt into a bowl. Gradually add warm water to the bowl.  Pour the dough into a pastry board. Pour oil into bowl.  Knead the dough with your hands. Roll the ball of dough in the bowl of oil until it is covered on all sides.  Let the dough sit for 2hrs.  Cover the pastry board with cornstarch. And put the dough into it.  Let the dough rest for 10 min.  Then give it desired shape.  Bake it .
  • 8.  Some famous pastries made from Phyllo dough are: Baklava: Originated in Ottoman Empire. Banista: Originated in Bulgaria. Börek: Originated in Turkey.
  • 10. This is a type of pastry made by melting ‘lard’ in boiling water, and pouring the mixture into the flour and is kneaded to dough. It is used to raise the dough.
  • 11.  Hot water pastry is originated from England.  As the name suggests, the pastry is made by heating water, melting the fat in this, bringing to the boil and finally mixing with the flour.
  • 13. • Place the flour into a large bowl and set aside. • Place the water, butter, lard and salt into a saucepan and heat over a medium heat, stirring as the fat melts. Once it comes to the boil, take the pan off the heat and pour it the bowl with the flour. • Stir the mixture until all the ingredients are combined. Cover the bowl with a clean tea towel and leave to rest and cool for 1 hour. • After 1 hour, turn the dough out onto a lightly floured surface and flatten into a rectangle. • Fold the dough into thirds by taking one side of the dough into the centre. • Then lift up the other side of the dough and bring it over the top. Press down again with your fingers. • Flatten the dough out again into a rough rectangle and repeat the same process once more. • Flatten the dough into a rectangle and place onto a baking tray. Cover it with and rest in the fridge for 30 minutes to firm up. • The dough is then ready to be rolled out and used in your preferred recipe.
  • 15.  A puff pastry is a light, flaky, made by repeatedly layering pastry dough and butter or any other solid fat called laminating to form thin dough.  It is originated from France and it is called as ‘Pate Feuillette’ or ‘leafed pastry’.
  • 16. Structure of Puff Pastry. > Crispy > Light > Buttery
  • 18. • Add fat and rub it until it becomes a sandy texture • Add salt • Add water and knead a dough • Roll the dough and apply fat in it and again roll and fold for three times • Make the shape and brush with egg wash • Bake for 5 to 20 minutes.
  • 20. Sweet paste is made with the flour, fat, sugar and eggs. It is used to give base to the tarts and pies.
  • 22.  Put the butter in a bowl with the sugar and cream mix together using a wooden spoon or hand-held electric mixer.You don’t want the mixture to be too fluffy; just bring it together.  Add the egg to the butter mixture and beat until smooth and completely incorporated.  Mix the flour with a pinch of salt and fold into the butter mixture gradually, in batches, until absorbed. Be sure to incorporate all the butter sticking to the sides of the bowl. Don’t worry if the pastry is quite crumbly at this stage.  Turn the pastry onto a lightly floured surface and knead it quickly until it all comes together.You need a light and gentle touch here – if you work it too much, the pastry will be tough.  Wrap the dough in cling film and chill for 30 minutes.This resting stage is essential, because not only will the pastry be easier to roll into shape, it won't shrink while it’s cooking.  Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll to the thickness required.Turn regularly to achieve an even shape before using to line your tart tin.
  • 23. Step 1 Step 2 Step 3
  • 24.  Step 4 Step 5 Step 6
  • 26. It is a light,flaky,unleavened pastry,similar to a puff pastry. The main difference is we layer the fat every rolling or folding in the flaky pastry.
  • 27. It was invented in early 17th century. It was originated in country Georgia.
  • 28.  Sift the flour and salt together in a large bowl.  Add the butter to the bowl.  Toss to mix.  Add the ice water to the bowl and stir gently with a fork.  Turn the dough out onto a floured work surface.  Smear the dough with heel of your hand until all the dough has been smeared at least once..  Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.  Roll it out into a rectangular shape with the long sides running horizontally and add fat to the layer  Repeat it for three times. And don't forget to add fat to every layer.  After third layering. Cut it into desired shape and bake.
  • 29. It is used to make pasties,turnovers,sausage rolls and plaits.
  • 31. It is a paste prepared by beating eggs into a thick mixture of flour,fat,liquid and cooking until smooth. It employs high moisture content to create steam during cooking to puff the pastry
  • 32. A chef by the name of Pantarellie and Pantanelli invented the dough in 1540 in France. Avice, a patissier in the 18th century created what were then called Choux buns. The name of the dough then changed to “pate a choux”.
  • 34.  Place water and butter in a saucepan over medium heat. Cook,stirring for 3 to 4 minutes  Add all the flour to the butter mixture at once. Place over low heat and cook for 1 to 2 minutes.  Set aside for 5 minutes to cool slightly.Whisk 1 egg in a small bowl.Whisk the remaining egg in a small bowl, then add to the flour mixture.  Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.  Preheat oven to 200 degree C.  Brush a baking tray with oil to lightly grease.  Use a pastry bag fitted with a 1.5 cm diameter plain piping nozzle to pipe the profiteroles onto the baking tray.  Brush the tops with a little of the remaining egg.  Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
  • 35. It is used to prepare: Éclair: Originated in France Profiterole: Originated in France Beignet: Originated in France
  • 37.  Danish pastry or just Danish is a multilayered, laminated sweet pastry in the Viennoiserie tradition.  Danish pastry is a variant of puff pastry made of laminated yeast-leavened doughs, creating a layered texture.
  • 38.  It was invented in Denmark in the second half of the 19th century.  Danish pastries were exported by immigrants to the United States, and are today popular around the world.
  • 40.  Sieve the flour and salt into a bowl and stir in the sugar.  Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar. Knead on a lightly floured surface until the dough is smooth and elastic.  Place the dough in a plastic bag and allow it to rest in the refrigerator for 10 minutes.  Shape the butter into a flattened ball. Roll out the dough to a 12 inch (30 cm) square, place the butter in the center and wrap the dough neatly around it, pinching the edges well together.  Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin. Return the dough to the plastic bag and chill it for a further 10 minutes.  Repeat the rolling and folding process, chill for 10 minutes, repeat again and chill for 20 minutes.  Preheat the oven to 425° F (220° C). Roll out one-third of the pastry at a time, rolling each third to a 9 inch (23 cm) square. Cut each square into nine 3 inch (7.5 cm) squares and brush each with beaten egg before shaping and filling as desired  Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. Leave in a warm place until well-risen and puffy.  Bake in the preheated oven for about 10 minutes until cooked and golden brown. Cool on a wire rack, then decorate as desired. Serve the pastries cold.
  • 41. Pecan and Maple Danish: From France Facturas: From Argentina