PIES AND PASTRIES:
PIES AND PASTRIES Types
Mixing Method
Nonlaminated
Fat Cut Into Flour Mixture
Plain Pastry/pie crusts
Choux
Laminated
Fat Repeatedly Folded Into Dough
Puff pastry
PIES AND PASTRIES:
PIES AND PASTRIES Nonlaminated
Plain Pastry Pie or Short Crust
Piecrusts Quiche Main-Dish Pie
Choux Pâte á Choux
Choux Paste
Cream Puffs Profiteroles Éclairs
PIES AND PASTRIES PREPARATION:
PIES AND PASTRIES PREPARATION Ingredients
Flour Pastry Less Protein
Fat Determines Quality
Flakiness
Tenderness
PIES AND PASTRIES:
PIES AND PASTRIES
PIES AND PASTRIES:
PIES AND PASTRIES
PIES AND PASTRIES PREPARATION:
PIES AND PASTRIES PREPARATION Ingredients
Liquid Leavening Hydration Crispness
Salt Flavor
Eggs/Egg Yolk Sugar Optional
Flavor Browning
PIES AND PASTRIES:
PIES AND PASTRIES
PIES AND PASTRIES PREPARATION:
PIES AND PASTRIES PREPARATION Avoiding Soggy Bottom Crust
Fully Thicken Filling Before Putting In Pie Shell
Prebake Bottom Crust
Prepare A Mealy Crust
Mealy Grainy or Less Flaky Texture
Coat All the Flour w/ Fat
Mixing Cream Puffs:
Mixing Cream Puffs