Objectives of this slideshow:To learn about the 4 main different types of

pastry used in school.To understand the functions of flour, fat and

water in pastry making.To learn which pastry is best suited for

specific recipes.

Types of Pastry

There are four main types of pastry that we use in school:

ShortcrustRough PuffChoux pastryFilo pastry

Types of Pastry (2)This is what they look like when they have been cooked:

Other Pastries:Other pastries that are used to make food

products include:

Hot Watercrust

Suet PastryPate Sucree Pastry

Strudel DoughChocolate Pastry

Functions of Pastry Ingredients:Function of Flour:Soft, plain flour is used for shortcrustpastry to give it a short crumb.Strong plain flour is used in choux andFlaky or rough puff pastry as it contains moreGluten – this is needed to make the doughand give the pastry elasticity.Function of fat:Fat shortens the mixture in shortcrust.It traps air between the layers in flakyPastry.It adds colour and flavour.

Functions of Pastry Ingredients:Function of Water:The use of boiling water in chouxpastry gelatinises the starch causingthe dough to thicken. The water binds the ingredients together.It develops the gluten in flaky and choux pastry.

Pastry Ratio Fat Flour Water Special Points

Shortcrust 1:2 100g 200g 8 teaspoons All yellow fat / all white fat /combination e.g. ½ butter, ½ lard

Rough Puff 3:4 150g 200g 7 tablespoons + 2 teaspoons lemon juice

Suet crust 1:2 100g 200g 7- 8 tablespoons Grated suet or vegetarian suet

Choux 2:3 50g 75g 8 – 9 tablespoons Boiled fat & water, beaten egg

Hot Water 3:8 75g 200g 5 tablespoons Boiled fat and water

Pastry Proportions:

Baking Blind:When making tarts, quiches and flans you often bake the pastry ‘blind’.This is when you line the raw pastry with greaseproof paperand baking beans to preventthe pastry from rising. After15 minutes you remove the paper and beansand cook the pastry case for 5 – 10 minutes more until it is golden brown.

Shortcrust Pastry Practical:Next week you are making 3 pastry dishesQuiche, a shortcrust pastry dish, Vol au vents using

ready made puff pastry and palmiers using the left over pastry from the vol au vents.

Use the recipes on www.keswickfood.weebly.com to help you organise yourself for these 3 dishes.