Advanced Baking Hpmgt #135

Key Topic Discussion: PÂTE à CHOUX & PUFF PASTRY

v Pâte à Choux

ü Definition: French for cream puff dough or choux pastry; éclair paste.

Ø “Cabbage paste”

Ø Extremely easy to make.

Ø Leavened by ?

Ø General procedure:

1) Bring liquid, fat, salt and sugar (if used) to a boil.

2) Add flour all at once, stir until paste forms ball and pulls away from sides of pan.

3) Remove from heat and cool to 140˚.

4) Beat in the eggs a little at a time. Completely mix in each addition of eggs before adding more.

Ø Baker’s Notes:

§ Paste must be firm enough to hold its shape when piped from a pastry bag.

§ Parchment-lined pans.

§ Proper baking temperatures are important.

§ Most common mistake is ?

v Puff Pastry

ü Definition: a rich flaky pastry made by enclosing fat, usually butter, in a sheet of dough, rolling the dough out, and continuing to fold and roll the dough until many thin layers of fat and dough are created; as it bakes the layers rise and separate slightly, due to the steam released by the fat.

§ Feuilletage (fuh-yuh-TAHZH) – French for flaky and used to describe puff pastry or the process of making puff pastry.

Ø “Rise baby rise!”

Ø One of the most difficult bakery products to make and demands great care.

Ø Baker’s Notes:

§ Number of layers and folding methods.

§ Cool and firm.

§ Be careful.

§ Upside down?

§ Rest.

§ Baking temperatures.