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Types of pastries

A teaching tool that would be incorporated into a lesson plan for teaching Pastry making.

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Types of pastries

  1. 1. Done By: Tina Lewis
  2. 2. What is Pastry? Pastry is a dough made from flour, fat and water. Eggs, cheese or sugar can be added for a richer dough. A variety of dishes can be made with the different kinds of pastry. Characteristics of good pastry  Light golden brown colour  Lightness- not heavy, doughy or soggy  Flakiness (in puff, rough and flaky)- layers of dough should have thin flakes; crust should be flaky with lots of very tiny blisters on the surface.  Tenderness- beaks easily when bitten or cuts readily with a fork without crumble.  Shortness- shortcrust pastry should crumble easily without breaking up  Acceptable flavour.
  3. 3. Short crust Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour.
  4. 4. Puff This is the richest type of pastry since it contain equal weights of fat and flour. The method of incorporating the fat with the flour is different from shortcrust and Flaky.
  5. 5. The following video is a demonstration of how to make the shortcrust and puff pastries
  6. 6. Rough-puff crust This is somewhat similar to the flaky pastry, but the fat is incorporated in a different way.
  7. 7. Choux This pastry include eggs as an important ingredient. There is a high proportion of liquid and the flour is also beaten into the melted fat. The mixture is then piped onto a baking sheet and becomes nicely puffed- up, with a cavity that can be filled with sweet or savoury fillings. It is used for making puffs and eclairs
  8. 8. Hot water This type of pastry is not very well-known in the Caribbean, but is used for puddings and meat pies, particularly pork. The fat is usually lard and the flour beaten into a hot liquid.
  9. 9. Suet This type of pastry is mainly used for steak and kidney puddings. The fat used is beef suet, unlike the other types of pastry. This is the only type of pastry in which a chemical raising agent is added and the only type that can be boiled or steamed.
  10. 10. This video is demonstrating different items that can be made with the Puff pastry Items made with Puff Pastry
  11. 11. Copy and name the different types of Pastries or place the correct definition where needed. Puff pastry This type of pastry is used for making pie shells and patties. It is the most popular pastry. This type of pastry is used most to make pork pie. It is not very popular here in the Caribbean Suet This type is similar to the Puff pastry.
  12. 12. Assignment 1. Collect 5 recipes that is made with  Short crust pastry  Puff pastry  Suet pastry  Hot-water pastry 2. Create a recipe Scrap book using the various dishes made with pastry.