Bread & Pastry

Production
10
Quarter 2
Module 1
Types and Kinds/
Classifications of Pastry

Writer: Olga J. Centeno

Reviewers: Gina C. Bunda and
Katherine J. Guevarra
 EXPECTATION
At the end of this lesson, you are expected to:
A. know the different types and kinds of pastries;
B. choose the appropriate pastry for certain recipes; and
C. differentiate the five types of pastry.

PRETEST
Choose the right answer from the words in the box. Write your answer in the space
provided before each item.

Filo Choux Shortcrust Marie-Antoine Carême Pastry

_________________ 1. It is a cohesive type of pastry used in making tarts and pies.

_________________ 2. It is made with a stiff dough made from flour, relatively high
proportion of fat and a small amount of liquid.
_________________ 3. It is a type of pastry that puffs up and forms a hollow center.
_________________ 4. It is fragile to use and dries quickly as it is made into very thin
sheets.
_________________ 5. He is the first celebrity pastry chef who popularized elaborate
pastry dishes.

RECAP
Match Column A with Column B.

1. Baking equipment A. Oven thermometer

2. Leavening agent B. Quick bread
3. Measuring tool C. Creaming
4. Type of bread D. Deck Oven
5. Mixing method E. Yeast
E.

LESSON
Types and Kinds/Classifications of Pastry Products
A Brief History of Pastry
Pastry is stiff dough made from flour, salt, a relatively high proportion of fat,
and a small proportion of liquid. It may also contain sugar or flavourings. Pastry is
rolled or patted out into thin sheets to line pie or tart pans and to enclose fillings.
Meats are sometimes wrapped in a pastry crust. Thicker sheets may be formed into
cases, pinwheels, crescents, or braids, with or without fillings and glazes or icings.
(The Editors of Encyclopaedia Britannica 2016)
It is believed that ancient Romans,
Greeks and Egyptians used filo-type pastry
in making tarts, pies, cakes, and
dumplings stuffed with nuts and dates as
seen in ancient writings and tomb
paintings. Later on, Romans used the basic
pastry dough to cover meats when cooking
to prevent it from drying and burning the
outside surfaces. It was discarded after due
to lack of taste or flavor.
Figure 1: Ancient Egyptian pastry chefs at work

Pastry making became more fashionable in the 17th

century. Elaborate pastry dishes were then popularized by
the earliest celebrity pastry chef known in history, Marie-
Antoine Carême, a Frenchman who served as chef to
European royal families. (Clare Gazzard 2015)

Figure 2: Marie-Antoine Careme –

Fist celebrity chef

Types of Pastry Dough

All pastry doughs are basically made up of flour,

water, and fat (butter, shortening, lard or oil).
Every variety of pastry dough is made with these core
ingredients, and the ratio of those ingredients, and the
way in which they are combined to form dough, Figure 3: Pastry dough
determines the end result. Here are the five most common
types of pastry dough and how they're used:

1. Flaky Pastry: (pâte feuilletée in French) It is

often called quick pastry or blitz pastry in
reference to the short time its preparation
requires. During baking, the pieces of solid fat
melt away, leaving air pockets that then expand
a little from steam. The result is a slightly risen
crust of layers separated by the air pockets
causing the crust to be flaky. It is used for sweet Figure 4: Flaky pastry
and savory pies, quiche and turnovers. It
benefits from a hands-off attitude because the
flakiest of doughs is the result of pea-sized chunks
of butter and gentle hand work. Overworking this
dough will yield tough and crumbly pastry, which is
the last thing you want in a homemade pie.
2. Shortcrust Pastry: (pâte brisée in French)
Shortcrust pastry uses half fat to flour weight ratio
of pie crust. It has a crisp and crumbly texture and Figure 5: Shortcrust pastry
does not puff. (Kogan 2013) It is resilient if
overworked and is much more cohesive than flaky pastry, because it is often
 used as the sturdy base for tarts. This dough is so sweet and sturdy and
not too different to shortbread cookie dough.
3. Puff Pastry: (also pâte feuilletée in French) This is
a flaky pastry characterised by fat and air being
trapped between the layers of the dough to give a
delicate, layered, and crisp finish. This time-
consuming pastry is considered a go-to for pastry
chefs, and worth the time to make. It is often used
Figure 6: Puff pastry
for pie crusts, as wrapping for meats, as well as
vol-au-vents, cream horns and mille feuilles or
napoleon .
4. Choux Pastry: (pâte à choux in French) Choux
pastry, or pâte à choux, is made of flour, water,
butter, and eggs—its texture is thick and sticky.
The steam produced during baking allows it to
puff up and form a hollow center that can be filled
with a variety of fillings and is used for éclairs
and profiteroles. It is formed into little balls of
paste to make cream puffs resemble little
Figure 7: Choux pastry cut open in
cabbages (choux in French) thus the name choux the middle
pastry. (Dr. Lin Carson n.d.)
5. Filo Pastry: (or phyllo in Greek meaning leaf)
This type of pastry is made in very thin sheets
and used as a casing for numerous delicate
savoury and sweet dishes such as baklava and
börek in Middle Eastern and Balkan cuisine. It
is very difficult to make and needs careful
handling because it is such a thin, fragile pastry
that dries out quickly. It must be brushed with oil
or melted butter before shaping and cooking.
(MasterClass 2019) Figure 8: Filo pastry

Table 1: Types of Pastry, Their Description and Uses

Type Description Use

flaky pastry flaky crust with air pockets in between pies, quiches and turnovers
shortcrust pastry crisp and crumbly, does not puff pies and tarts
vol-au-vents, cream horns and
puff pastry crispy and flaky layered finish mille feuilles or napoleons
cream puffs, eclairs and
choux pastry round puff with a hollow center profiteroles
baklava, borek, pies and
filo pastry fragile, very thin sheets streudels

Pastry making is a delightful activity. Pastries come in a wide variety of

shapes, sizes and fillings. Variations in technique and ingredients also give pastries
varying textures.
Kinds/Classifications of pastry according to leavening action:
1. Pastries leavened by steam
The pastry dough is expanded by water-vapour (steam) pressure. During
baking, as the interior of the dough nears the boiling point, the vapour exerts
 pressure within bubbles that have been incorporated earlier by other means,
producing swelling. All pastries are of this kind except for Danish pastries.
2. Pastries leavened by air
The air is achieved by vigorous mixing that incorporates air bubbles,
producing foam from eggs. Strong foams retain their
expanded structure when dried by the baking process.
Examples for this are choux pastries.
3. Pastries leavened by fermentation.
Yeast is added to the pastry dough, initiates fermentation
by acting upon sugar causing release of carbon dioxide gases.
Examples are Danish pastries. Figure 9: Danish pastries

Kinds of pastry according to quality of crust:

1. Pâte Brisée – (French for broken pastry) This is the most basic of crusts and
contains only flour, butter, salt, and cold water making it great for savory bakes.
The crust has a finer, stronger crumb without the flakiness. It is great for savory
meat pies and quiche.
2. Pâte Sucrée – (French for sweet pastry) Very similar to paté brisée ingredient-wise,
sucrée differs slightly when it comes to method. When making the sucrée you
cream together the butter and sugar, then add the egg and flour. What you get is
light, crisp dough with a tight cookie-like crumb that’s strong enough to hold
liquid fillings without the worry of leakage. It is great for cream pies, chocolate
ganache pies, and fruit curd tarts.
3. Pâte Sablée- (French for sandy pastry) It is a sweet dough and uses the creaming
method like in sucrée. Its texture is truly a crumbly “sandy” product. The addition
of almond flour in many sablée recipes undermines gluten formation even further
and adds to that delicate texture, making sablée sometimes difficult to roll out.
When lining a tart tin press the dough in, instead of rolling the dough and
transferring it as you might with other doughs. It is great for fruit tarts. (Hannah
Abaffy 2019)

Pastries are light and airy but firm enough to support its filling. These are the
popular pastry products you should be familiar with:
1. Croissant – French pastry with a rich, flaky
roll named for their distinct crescent shape.
2. Pie - a baked dish of fruit, meat or
vegetables, typically made with a short Figure 10: Croissant Figure 11: Pie
dough crust and top layer.
3. Danish - A sweet pastry and specialty of
Denmark, it is a popular breakfast
buffet item, available in flavours like
apple, cherry, chocolate and cheese.
4. Macaron - a sweet French meringue- Figure 12: Danish Figure 13 Macarons
based confection made with almond
flour. It is round, bite-sized pieces with buttercream or
ganache filling.
5. Éclair – French pastry with an oblong, hollow pastry made
with choux dough and filled with custard or chocolate-
flavoured cream.
Figure 14 Éclair
6. Streudel - a layered German pastry, it
is made with filo pastry and a filling
that is usually sweet.
7. Cannoli- an Italian tube-like shell of
fried pastry dough filled with a creamy,
sweet filling usually made with ricotta Figure 15: Streudel Figure 16: Cannolis
cheese.
8. Pretzel - unmistakeable with its unique
knotted shape, pretzel is made with baked
dough in both soft and hard varieties.
9. Tart - a baked dish made with a filling over
Figure 17: Pretzel
a pastry base, and has an open top. Figure 18: Tarts
Traditionally baked with shortcrust pastry, tarts can be
made with sweet ingredients like custard and fruit, or
savoury ingredients (often called quiche).
10. Profiterole - a French dessert made with choux pastry
ball filled with whipped cream, pastry cream, custard or
Figure 19: Profiterole
ice cream. It is called cream puff in the US. (Yellow Pages
2020)

ACTIVITIES
A. Complete the chart by identifying the type of pastry on the left column and
giving at least one recipe it is being used for in the right column.

Type Description Use

1 flaky crust with air pockets in between 2

3 crisp and crumbly, does not puff 4

5 crispy and flaky layered finish 6

7 round puff with a hollow center 8

9 fragile, very thin sheets 10

B. Identify the name of popular pastries in the pictures below.

1. 2. 3.

4. 5.
 WRAP UP
Let’s see how much you have understood from this entire lesson.

The basic ingredients in making pastry dough are:

1.
2.
3.
4.
The main types of pastry are:
5.
6.
7.
8.
9.
It is a pastry that uses yeast.
10

VALUING
Among the pastries mentioned, which is your most favorite? Describe the
texture and flavor of your favorite pastry.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

POSTTEST

True or False. Write TRUE if the statement is TRUE, otherwise write FALSE.

___________ 1. Pastry doughs require yeast to puff up.

___________ 2. A shortcrust pastry has a crumbly texture.
___________ 3. Filo pastry can be used for pies and streudels.
___________ 4. All pastry products taste sweet.
___________ 5. Pastry is a stiff dough with a high amount of fat and a very little
water added.
 POSTTEST
WRAP UP
B.
Type Description Use
1 flaky pastry flaky crust with air pockets in between 2 pies, quiches and turnovers
3 shortcrust pastry crisp and crumbly, does not puff 4 pies and tarts
6 vol-au-vents, cream horns and
5 puff pastry crispy and flaky layered finish mille feuilles or napoleons
8 cream puffs, eclairs and
7 choux pastry round puff with a hollow center profiteroles
10 baklava, borek, pies and
9 filo pastry fragile, very thin sheets streudels
A. For #2, 4, 6, 8 and 10, only one answer is sufficient to get a point.
ACTIVITIES
RECAP
PRETEST
KEY TO CORRECTION
 REFERENCES
Clare Gazzard. Great British Chefs. October 21, 2015.
https://www.greatbritishchefs.com/features/history-of-pastry (accessed August 17, 2020).

Cooksinfo. Cook's Info. December 14, 2019. https://www.cooksinfo.com/suet-crust-pastry (accessed

August 18, 2020).

Dr. Lin Carson. Bakerpedia. https://bakerpedia.com/processes/choux-pastry/ (accessed August 17,

2020).

Hannah Abaffy. PJP. April 3, 2019. https://www.pjponline.com/brisee-sucree-sablee-the-3-types-of-

pastry-dough-you-need-to-know/ (accessed August 20, 2020).

Kogan, Ilan. Ironwhisk. July 22, 2013. http://www.ironwhisk.com/2013/07/perfect-shortcrust-pastry-

pie-dough/ (accessed August 17, 2020).

MasterClass. MasterClass. October 30, 2019. https://www.masterclass.com/articles/a-guide-to-

pastries#the-5-different-types-of-pastry-dough (accessed August 19, 2020).

The Editors of Encyclopaedia Britannica. Encyclopaedia Britannica. November 2, 2016.

https://www.britannica.com/topic/pastry (accessed August 15, 2020).

Yellow Pages. 2020. https://www.yellowpages.ca/tips/10-most-popular-types-of-pastry/ (accessed

August 20, 2020).