This document discusses different types of pastry doughs used in baking, including unsweetened doughs like pie dough and pâte brisée as well as sweetened doughs like pâte sucrée, pâte sablée, and pâte à sablé breton. It describes the key ingredients in each type of dough like flour, fats, liquids, sugars, and leavening agents. The functions of these ingredients are explained. Methods for mixing different doughs are also outlined. The document provides information on producing and working with various pastry doughs.

1. © 2009 Cengage Learning. All Rights Reserved.Chapter 12Pastry Doughs

2. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsPâteNon sweet pastry doughPie dough, PâteBrisée, Pâte à FoncerSweet pastry doughPâte Sucrée, Pâte Sablée, Sablé BretonPuff Pastry, Pâte à Choux

3. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry DoughFlourFatWaterSugar

4. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough FlourPastry flourLow-protein bread flourRatio of sugarHydration rate

5. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough FatsEffects on flavor, texture, leavening and mouth feelCommon FatsMelting point of the fats

6. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough LiquidsCommon liquid: water and/or milkDissolves water-soluble ingredientsTransformation into steamAids from acids such as lactic (buttermilk)

7. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough EggsHydrationStructureTextureLeaveningFlavorColor

8. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough SugarPowdered, Superfine and Granulated sugarEffects of the size of the sugar grainHygroscopic propertyMaillard Reaction

9. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough Leavening AgentsChemical leaveningPhysical leavening

10. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry Dough SaltImproves flavor and shelf life1.5 to 2% of flour weight

11. © 2009 Cengage Learning. All Rights Reserved.Introduction to Pastry DoughsIngredient Functions for Pastry DoughOther IngredientsLemon juice, vinegarNut floursSpicesFlavoring extracts

12. © 2009 Cengage Learning. All Rights Reserved.Pie dough, PâteBrisée, Pâte à FoncerBalancing of sweetness of the fillingBalancing of tenderness, flakiness and crispinessMixing methodsPastry Dough – Unsweetened

13. © 2009 Cengage Learning. All Rights Reserved.Pie DoughMealy dough / Flaky doughDegree of the fat incorporated into the flourPastry FlourHard fat: butter, shortening, margarine, lardIce cold Water SugarPastry Dough – Unsweetened

14. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedPie DoughMealy Pie DoughFat is mixed in until it resembles coarse cornmealTop and Bottom of the pies

15. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedPie DoughFlaky Pie DoughFlour and Fat are mixed until the size of hazelnutsFor lattice For drier fillings

16. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedMixing Pie Dough Use of cold fatThe amount of waterMixing by HandMixing by Machine

17. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – Unsweetened:Mixing Pie DoughPrecautions for MixingTemperature of the ingredientsMix the flour/fat phase to a proper stageSufficient mixingProper amount of water

18. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedPâte à FoncerLining pastrySweet and savory applications

19. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedPâte BriséeSimilar to pâte à foncer, but with eggs

20. © 2009 Cengage Learning. All Rights Reserved.Pastry Dough – UnsweetenedReview of Unsweetened DoughRest the dough for at least 4 hoursMinimize waste when cutting

21. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughEnriched with sugar and fatPâte Sucrée, Pâte Sablée and Pâte Sablé à Breton

22. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughIngredient Functions for Sweet Pastry DoughFlour: low-protein bread flour, all-purpose flourUnsalted butterSugarsEggsSaltLeavening agents

23. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughMixing MethodsSanding methodDry ingredients and hard fat are blended, then liquid is addedCreaming MethodMinimum incorporation of fat and sugarHard or soft butter

24. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughPâte SucréeCreaming or sanding methodCrisp texture, good shelf life

25. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughPâte SabléeDelicate, rich and crumbly textureBaking sodaCooked egg yolk

26. © 2009 Cengage Learning. All Rights Reserved.Sweet Pastry DoughPâte BretonStart with whipping egg yolks and sugarAdd soft butter, mix to an incorporationAdd sifted dry ingredients, mix until incorporationPâte à Sablé BretonUsed for tarts and petit four basesNot suitable for lining molds

27. © 2009 Cengage Learning. All Rights Reserved.ConclusionA variety of baked goods can be produced from a selection of sweetened and unsweetened pastry doughUnderstanding the formulation and characteristics of each dough is important to the success of the formula.