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Pastry

SOHRT PPT ON PASTRY

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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.
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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