The document discusses various types of pastry doughs and batters. It describes flaky and mealy rubbed doughs which differ in how the butter is incorporated. It also covers short dough, crumb crusts, pâte à choux batter, strudel dough, and laminated doughs like puff pastry. Laminated doughs involve folding and rolling the dough with fat layers to create many thin layers that results in a flaky texture when baked. The document provides instructions for making different types of doughs and batters and offers storage tips.

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9
Pastry Doughs
and Batters

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Flaky
• Butter is rubbed in until pea
sized.
• Flaky, crispy texture.
• Best for pies and tarts, where
fillings are baked in the crust.
• Refrigerated crusts will leak
from crust.
Mealy
• Butter is rubbed until it is a
coarse meal.
• Fine, tender texture.
• Well suited for pies and tarts
that require a full baked shell.
• Best for custard pies and
decorative tops.
RUBBED DOUGHS

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1. Combine the dry
ingredients.
2. Rub the firm fat in the
flour.
3. Add the liquid and blend
throughout.
4. Turn out the dough and
gently knead.
RUBBED DOUGHS (CONT’D)

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• Contains a high percentage of fat, for a tender and crumbly
crust.
• Cake flour is preferred because of its ability to absorb moisture.
• Short doughs include eggs and sometimes sugar, adding flavor
and color to the dough.
SHORT DOUGH

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CRUMB CRUSTS
• Typically used for pudding or cream pies and cheesecakes.
• Graham crackers are most common, but other cookies may be
used.
• Crumbs are sweetened and blended with butter before being
pressed into a pan and baked.

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• Cooked batter made of liquid, fat,
flour, and eggs.
• Piped and baked, creating crisp,
hollow pastries.
• Basic technique:
– Bring liquid and fat to a boil.
– Add flour, stirring until mixture
pulls away from the pan.
– Transfer to a mixer and mix
with paddle as batter cools.
– Gradually add eggs, mixing
until smooth.
PÂTE À CHOUX (PRECOOKED BATTER)

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STRUDEL DOUGH
• Slightly enriched soft dough.
• Bread flour is used because of its higher protein content,
allowing for elasticity.
• Dough is stretched until extremely thin and transparent.
• Phyllo dough is often used in place of strudel dough.

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LAMINATED DOUGHS
• Doughs include croissant, puff pastry, and Danish.
• When baked, the fat melts, creating pockets where steam causes
the layers to expand.
• Number of layers is critical.
• Dough must be rolled evenly with squared corners to ensure
proper layering.

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• Dough is folded and
rolled with roll-in fat.
• Administer a four-fold
and rest.
• The dough is folded and
rested again until it has
been folded four times.
• Be sure to rest the dough
before using.
LAMINATED DOUGH (CONT’D)

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Single-fold Three-fold Four-fold
-Fold the dough over
itself to form two layers.
- Doubles the numbers
of layers in the pastry.
- Divide the sheet of
pastry visually into thirds.
- Fold one of the outer
thirds over the middle
third.
- Fold the remaining third
over the folded dough.
- Triples the number of
layers in the pastry.
-Also known as a book-
fold.
- Divide the pastry
visually into quarters.
-Fold the outer quarters
to the middle so that
their edges meet.
- Fold the dough over as
if closing a book.
- Quadruples the number
of layers in the pastry.
Single-fold, Three-fold, and Four-fold
LOCK-IN AND FOLDING

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INVERSE PUFF PASTRY AND
BLITZ PUFF PASTRY
• Inverse Puff Pastry:
– Like other laminated doughs, except the butter layer is the
outer layer, rather than the dough.
• Blitz Puff Pastry:
– Roll-in butter is mixed into dough, rather than incorporated
as a layer.
– It is important that the dough be rolled thin enough to flatten
the butter.

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STORAGE OF LAMINATED DOUGH
• To freeze laminated dough, roll to about ¼-in and stack on sheet
pans, with a layer of parchment between each sheet.
– Always wrap tightly in plastic.
• Scraps and trim of puff pastry can be reserved and used when a
dramatic rise is not critical.
– Layer the scraps on top of each other, keeping them flat.
– Roll and store in the refrigerator or freezer.