Pastries
Pastry is a dough of flour, fat and water (and sometimes egg or sugar) that is baked to make a crisp, light, short or flaky product. Pastries are used for pies, pasties, tarts, samosas, sausage rolls and quiches.
| Type | Method | Proportions (flour : fat) | Uses |
|---|---|---|---|
| Shortcrust | Rubbing in fat to flour, then adding water | 2 : 1 | Pies, tarts, quiches |
| Flaky / rough puff | Fat is added in pieces and the dough is rolled and folded | 4 : 3 | Sausage rolls, turnovers |
| Puff | Layers of fat and dough rolled and folded many times | 1 : 1 | Vol-au-vents, millefeuille |
| Choux | Cooked paste of water, fat, flour and eggs | Dough is cooked first | Éclairs, profiteroles |
| Hot-water crust | Hot melted fat and water poured into flour | For raised pies | Pork pies |
Rules for good pastry
Use cold hands, cold fat and cold water; handle the dough lightly and as little as possible; do not add too much water; rest the dough in a cool place; roll in one direction on a floured surface; bake in a hot oven (200–220 °C) so that the fat melts quickly and the steam raises the layers. The fat coats the flour and keeps the pastry short (crumbly).
Quantities
Try itShortcrust pastry
Choose the amount of flour.
Key terms
- Pastry
- A dough of flour, fat and water, baked.
- Rubbing in
- Mixing fat into flour with fingertips.
- Shortness
- A crumbly texture from fat.
- Filling
- The food enclosed in or on pastry.
Summary
- Pastry types: shortcrust, flaky, puff, choux and hot-water crust.
- Keep everything cool and handle lightly.
- Shortcrust uses flour : fat = 2 : 1.
- Bake in a hot oven.