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18
Individual
Pastries

2. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Tartlets are prepared using the
same principles of large pies
and tarts.
• Made using short dough or
puff pastry.
• Filled with combinations of:
– Fresh or poached fruit
– Nuts
– Chocolate ganache
– Custard
TARTLETS

3. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Fruit should be firm enough
to hold its shape.
• The more sugar used, the
firmer the fruit will be.
• Poaching liquid maybe
reduced and used as a sauce.
• Bring liquid to a simmer,
reduce, and poach until
tender.
Poached Fruits
TARTLETS (CONT’D)

4. Copyright ©2016 The Culinary Institute of America. All rights reserved.
LAYERED PASTRIES AND
ROULADES
• Layered pastries are composed of cake or pastry that is baked as
sheets and then layered or rolled with a filling.
• Sliced into portions.
• Roulades are made from a flexible sheet of cake that is spread
with filling, rolled, decorated, and sliced into portions.
– Easy to prepare and can be made ahead.

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• Pastry components can be
formed using molds.
• Mousse, Bavarian cream, and
other stable creams are
common.
• Materials are flexible silicone
molds, cups, bowls, and small
containers.
PASTRIES FORMED IN MOLDS

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CONTAINERS
• Pastries and desserts can be served in unusual and attractive
containers.
• Clear glass gives a pastry an immediate visual impact.
• Edible containers include:
– Hollowed-out fruit
– Puff pastry vol-au-vents or bouchées
– Pâte à choux puffs
– Tuile cups

7. Copyright ©2016 The Culinary Institute of America. All rights reserved.
• Made of flour and water and stretched and rolled into extremely
thin sheets.
• Creates flakes, like puff pastry, when layered with melted butter.
• Many bakeshops purchase frozen phyllo sheets.
• Dries out quickly and becomes too brittle to handle
– Keep it covered with a dampened towel and plastic wrap
during use.
PHYLLO DOUGH

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• Containers can be piped with
meringue or pâte à choux.
• Pâte à choux containers form
many iconic pastries, like
eclairs, cream puffs, and
Paris-Brest.
• Meringue and pâte à choux
containers must be baked
until dry and crisp.
PIPED PASTRIES