BY THE END OF THE SLIDE YOU WILL GET AN IDEA ABOUT DIFFERENT TYPES OF PASTE USED IN BAKERY AND PASTRY

1. BASIC PASTES IN BAKERY AND
PASTRY
• MANY PASTES USED IN CONFECTIONERY APPEAR LIKE
DOUGH BUT ARE PASTE
• REASON IS WHEN FRESHLY MADE IS SOFT APPEAR LIKE
PASTE, BUT WHEN REFRIGERATED THE BUTTER SETS WITH
FLOUR TO GIVE THE TEXTURE OF DOUGH

2. SHORT CRUST PASTE
INGREDIENTS USED IN SHORT CRUST PASTE
FLOUR
• SOFT FLOUR IS USED TO AVOID ELASTICITY IN PRODUCT
FAT
• FAT USED ARE BUTTER, MARGARINES SHOULD BE AVOID
LIQUID
• COLD WATER SHOULD BE USED AS WARM WATER TENDS TO MELT
BUTTER

3. STEPS OF MAKING SHORT CRUST PASTE
1. MIX BUTTER AND FLOUR. COULD BE DONE BY USING
• RUBBING-IN METHOD: CUT PIECES OF BUTTER ARE RUBBED INTO
THE FLOUR TO PRODUCE COARSE BREADCRUMB SIZE PARTICLES.
COLD WATER IS SPRINKLED OVER THE DOUGH
• PINNING METHOD: BUTTER IS CUT INTO SMALL CUBES AND ROLLED
WITH THE FLOUR. MIXTURE IS COLLECTED IN BOWL AND COLD
WATER IS SPRINKLED TO FORM DOUGH
2. CHILL THE PASTE IN THE REFRIGERATER .EASY TO ROLL LATER
3. PIN THE DOUGH WITH A ROLLING PIN

4. USES OF SHORT CRUST PASTE
• SHORT CRUST CAN BE USED FOR MAKING TARTS,PIES AND FLANS
• SHORT CRUST CAN ALSO BE ROLLED AND CUT INTO SHAPES AND
USED AS SAVOURY BISCUITS
• IT CAN BE CRUMBLED AND USED AS TOPPING

5. PROCEDURE FOR Rolling and Shaping Pie
Dough

6. SWEET PASTE
• SWEET PASTE ARE SWEET IN TASTE. IT IS SHORT AND BRITTLE.
INGREDIENTS USED IN SHORT CRUST PASTE
FLOUR
• SOFT FLOUR IS USED TO AVOID ELASTICITY IN PRODUCT
FAT
• FAT USED ARE BUTTER, MARGARINES SHOULD BE AVOID
LIQUID
• EGG IS USED AS LIQUID IN PASTES
SWEETNER
• CASTRO SUGAR OR ICING SUGAR ARE USED AS SWEETNER AS THEY DISSOLVE
EASILY

7. STEPS OF MAKING SWEET PASTE
1.MIX THE BUTTER AND FLOUR. DONE BY USING
• CREAMING METHOD: THE BUTTER AND SUGAR SHOULD BE
CREAMED WELL. AIR IS MADE TO INCORPORATE AND THEN EGG IS
ADDED ONE BY ONE FOLLOWED BY FOLDING OF REFINE FLOUR
• RUBBING-IN METHOD: CUT PIECES OF BUTTER IS RUBBED INTO THE
FLOUR. BEATEN EGG ARE LIGHTLY MIXED TO FORM SWEET PASTE
2.CHILL THE PASTE

8. USES OF SWEET PASTE
• SWEET PASTE IS USED FOR MAKING TARTS, PIES AND FLANS
• IT IS ROLLED AND CUT INTO VARIOUS SHAPES AND BAKED AS
COOKIES
• USED AS A BASE FOR CERTAIN CAKES AND PASTRIES
• THIN CUT OUT SHEETS OF SWEET PASTE IS USED FOR DECORATIONS

9. CHOUX PASTE
• MEANS CABBAGE IN FRENCH
• CONSISTENCY IS BETWEEN DOUGH AND BATTER.
• WHEN CHOUX PASTE IS BAKED , A STEAM IS FORMED INSIDE WHICH
PUSHES THE PASTE OUT GIVING IT A HALLOW TEXTURE

10. INGREDIENTS USED IN SHORT CRUST PASTE
FLOUR
MEDIUM TO STRONG FLOUR IS USED AS GLUTEN IS USED TO PROVIDE
GOOD ELASTICITY AND VOLUME TO THE PASTE
FAT
• FAT USED ARE BUTTER
LIQUID
• WATER AND BUTTER ARE PRIMARILY USED FOLLOWED BY EGG

11. STEPS OF MAKING CHOUX PASTE
1. PLACE BUTTER AND WATER IN PAN AND HEAT. FAT SHOULD BE CUT
INTO SMALL PIECES SO A STO PREVENT LOSS OF WATER
2. ADD THE SIEVED FLOUR IN THE EMULSION. PREVENTS LUMPS.
COOK UNTIL IT LEAVES THE SIDES OF THE PAN
3. ADD EGG WHEN TEMPERATURE COOLS TO APPROXIMATELY 60*C.
THE FINAL CONSISTENCY OF THE PASTE SHOULD FALL OFF THE
BACK OF THE SPOON. IT SHOULD HAVE GOOD, SMOOTH SHEEN
4. PIPE THE CHOUX PASTE ONTO GREASED BAKING TRAY AND BAKED
5. BAKE AT HIGH TEMPERATURE. CARE SHOULD BE TAKEN AS IT
TENDS TO COLLAPSE. AFTER BAKING IT IS LIGHT IN WEIGHT

13. USES OF CHOUX PASTE
• CHOCOLATE ECLAIRS: PIPED IN TUBE SHAPE USUALLY 4 INCHES LONG
AND AFTER BAKING IT IS FILLED WITH FLAVOURED CREAM OR CUSTARD
• PROFITEROLES: ROUND-SHAPED BALLS . BAKED AND FILLED FLAVOURED
CREAM AND GLAZED WITH CHOCOLATE, CARAMALIZED SUGAR…….
• CROQUEMBOUCHE: PROFITEROLES ARE FILLED WITH CUSTARD
FLAVOURED WITH ‘GRAND MARINER’(FRENCH LIQUEUR) AND GLAZED
WITH CARAMALISED SUGAR. BUILT IN HEIGHT AND USED AS A
TRADITIONAL WEDDING CAKE
• PARIS BREST: RING-SHAPED CHOUX PASTE BAKED AND PIPED WITH
WHIPPED CREAM AND DECORATED
• SWANS: BAKED SEPRATELY AND RESEMBLE SWANS

14. CHOCOLATE ECLAIRS
PROFITEROLES
PARIS BREST
CROQUEMBOUCHE
SWANS

15. PUFF PASTRY
• CONSISTS OF LAMINATED STRUCTURE BUILT UP WITH ALTERNATE
LAYERS OF DOUGH AND FAT
• WHEN PASTRY IS BAKED, THE FAT MELTS AND RELEASES MOISTURE
• AS WATER VAPOURS TURN INTO STEAM IT HELP IN SEPRATING THE
LAYERS FROM EACH OTHER

16. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR