Pastry and Bakery: Midterms
One-Stage Method
Topic 1: Cookies
Cookies
● Derived from a Dutch word that
means “small cake”
● Are small, sweet cakes or pastries
made from a batter or dough
● A small and dryer version of a cake
Cookies Mixing Methods
1. Creaming Method
Butter + Sugar + Air + + Eggs &
Wet Ingredients + Dry ingredients
Run Out - failure to distribute fat/sugar
phase when adding eggs
2. Sponge Method
For softer textured cookies
Whole eggs (Whipped)
● Whole Egg Method
(Brownies)
Whole eggs (Non-whipped
sabi ni chef)
● Separated Egg Method
(Lady Finger)
1. Whip yolks + sugar
to the ribbon stage
2. White whites +
sugar to medium
peaks (French
Meringue)
● Modified Sponge Method/
Meringue Method
(Parisian/ French
Macaroon Method)
Whites can be paste/
meringue + Dry ingredients
3. Biscuit Method
Dry ingredients + cold butter + wet
ingredients
● Sablage - Sanding
● Fraisage - Pressing
against the counter
4.
All the ingredients are mixed at
once
Categories of Cookies
● Drop Cookies (Chocolate Chip
Cookies) - the dough is scooped
into mounds and baked
● Refrigerator Cookies
(Checkerboard Cookies) - the
dough is rolled into logs, chilled,
and then sliced and baked; chilled
or frozen before slicing
● Molded Cookies - made from a
moderately stiff dough making it be
molded or stamp a design onto the
cookie
● Bar/ Sliced Cookies (Brownies
sabi ni Chef) - the dough is baked
in long, narrow strips and later
sliced crosswise into bars
● Sheet Cookies (Brownies) - the
dough is pressed into shallow
pans, baked, and then cut into
portions; thin batter spread evenly
in the pan
● Rolled/ Cut-Out Cookies - the
dough is rolled out, cut into
shapes, and then baked; eg. sugar
cookies
● Piped Cookies - made from a very
soft dough; formed by using piping/
pastry bag
● Wafer/ Stencil Cookies - thin
batter is poured and spread onto
the sheet pan, and baked; cookies
are very thin
Ingredients of Cookies and Their
Properties
Tougheners and/or stabilizers
● Create viable structure; reduce the
spread
● Flour
Tenderizers
● Soften the cookies; enabling the
spread
● Sugar
For texture, chewiness, and color
Lesser sugar results in crispier
cookies
● Butter/ Fat
For texture and color
Melted butter results in crispier
cookies
● Chemical Leavers
Carbon dioxide gives rise to and
tender texture to the cookies
Baking Powder - as riser
Baking Soda - as a spreader
Important:
● Pate
French for “dough”, “paste”, or
“batter”
● Non-sweet pastry dough
Pie Dough
Pate Brisee
Pare a Foncer
● Sweet pastry dough
Pate Sucree
Pate Sablee
Pate Breton
● Puff Pastry & Pate a Choux
● Phyllo Dough & Strudel Dough
Topic 2: Pastry Doughs - Pate a Choux
Pate a Choux
● French for “cabbage”
● The paste is cooked over a stove
● The paste is then piped and baked
● Sweet and Savory application
Pate a Choux Variations
1. Cream puff – 2”- to 3”-round
pastry often filled with pastry
cream or creams, coated in
fondant, chocolate, or glaze.
2. Profiteroles – tiny 1” round pastry
often filled with ice cream or pastry
cream and drizzled with chocolate
3. Chouquettes – tiny unfilled round
pastry topped with pearl sugar or
chips.
4. Éclairs – 3⁄4” X 4- to 4.5-inches
long baked pastry and filled pastry
cream or creams then dipped in
ganache or poured fondant.
5. Salambos – 1.5” X 3” oval baked
pastry and filled with
kirsch-flavored pastry cream or
creams then dipped in poured
fondant.
6. Glands (Acorn, Pear, and Cone
Shapes) – baked and filled with
pastry cream or mousseline then
dipped in glaze (often green)
7. Cygnes – French for “swan” since
these pates a choux are decorated
to resemble a swan.
8. Courrone – French for “crown”
flavored with orange blossom,
often decorated with crystallized
sugar.
9. Paniers – French for “basket” filled
with Chantilly or mousseline
Cream flavored with liqueurs and
dusted with confectioner’s sugar.
10. Religieuse – French for “nun.” It
refers to a pastry of two pâte à
choux, with one smaller on top of
another.
11. Paris Brest – a 3- to 4-inch ring of
choux pastry filled with
hazelnut-flavored pastry cream.
12. French cruller - a fluted,
ring-shaped glazed doughnut
made from choux pastry.
13. Beignet – bite-size deep-fried
doughnut-style choux pastry
14. Churros – deep-fried strips of
choux pastry often served with hot
chocolate.
15. Gateaux St. Honoré – a puff
pastry-based cake with rings of
caramel dipped profiteroles, filled
with crème chiboust and finished
with whipped cream.
 16. Croquembouche – a French
wedding cake made with a tower of
choux pastry.
17. Gougères – A savory choux baked
in a round or ring shape, flavored
with cheese.
Topic 3: Pastry Doughs: Puff Pastry,
Filo, and Strudel Dough
Puff Pastry
Pâte feuilletée
● literally “leaved dough”
● Laminated dough, non-yeasted
● Typically no sugar is added to the
dough
● Savory and sweet applications
● It can rise to 8 times its original
height.
● Steam is the leavening agent.
● Butter is the preferred fat because
of its flavor and melt-in-the-mouth
quality.
● Special puff pastry shortenings are
available but not as desirable as
butter.
● The quantity of rolled-in fat may
vary from 50%-100% of the weight
of the flour.
Basic Composition
● Détrempe – Dough
● Beurrage – Butter
● Tourage – the process of folding,
turning and rolling of the dough.
● Pâton – Lock-in/ enclosing
Reverse Lock-in – butter is
outside
Dough Lock-In Processes
1. French Lock-in = 3 folds
The main feature of the French
method is that a square layer of fat
is wrapped in the basic dough.
This dough is made by rubbing
about 10% of the soft fat into the
flour, then adding cold water and
mixing well to make a clear dough.
2. English Lock-in = 5 folds
In this method, the flour, salt,
water, and dough fat are mixed
together. This dough is rolled into a
long rectangular shape, three
times as long as wide. Two-thirds
of the dough is covered by dabs of
butter. The third without butter is
folded into the middle first then the
other end is folded on top.
Make-Up Folds
1. Letter Fold – 3 folds
2. Book Fold – 4 folds
Layer Computation (5 4 4 3)
Traditional
5 x 4 = 20 - 3 = 17 x 4 = 68 - 3 = 65 x 3 =
195 - 2 = 193 x 3 = 579 - 2 = 577
4-3;3-2
Types of Puff Pastry Dough
● Pâte Feuilletée (Traditional Puff
Pastry)
- Made from beurrage and
détremp
- The dough should rest in a
refrigerator between fold
● Feuilletage Rapide (Blitz Puff
Pastry)
- Pea-size balls of beurrage
remain in the dough
- Do not overmix
- Forms a cohesive dough
once lamination begins
- Usually 4 folds
● Pâte Feuilletée Inversée
(Inverted Puff Pastry)
- Made reversed where the
beurrage is used to lock in
the detrempe
- Butter is mixed with flour\
- Usually requires 5 single
folds
 ● Pâte Feuilletée Italienne (Italian
Puff Pastry)
- Also known as pasta
sfogliata
- White wine and eggs are
included in the dough
- Lamination process same
as the traditional puff pastry
Common Puff Pastry Products
● Napoleon or Mille-feuilles – a
classic sweet pastry consisting of
three layers of puff pastry
alternating with pastry cream and
iced with fondant.
● Palmiers – Small,
palm-leaf-shaped pastry made
from sugar, double-rolled puff
pastry.
● Eventails – Small multiple
fans-shaped pastries similar to
palmiers
● Papillons – Butterfly-shaped
pastries made from sugared,
twisted puff pastry.
● Cornets – Puff pastry horns often
filled with flavored pastry cream.
● Chausson – a turnover formed by
filling thin circles of puff pastry with
stewed fruit or savory filling and
folding over to create a half-moon
shape.
● Allumette – Rectangular strips
baked with a savory topping or
baked and then covered with
sweet glaze or icing.
● Sacristains – Made with scraps,
created by twisting thin strips
together and sprinkling with
almonds and nibbed sugar with
cinnamon
● Bouchees – These are small,
round, hollow puff-pastry cups
filled with a savory creamy filling.
● Feuilletés – These are puff-pastry
pillows flatter and smaller than
patty shells and are usually square
or oval.
● Rissoles and Turnovers -
Rissoles are miniature half-moon
pastry pockets made from puff
pastry.
● Paille d’Or – Golden straws of puff
pastry often sandwiched with jams
after baking.
● Galette – Flat round or free-form
crusty cakes made from puff
pastry.
● Conversations – Small puff pastry
tartlets filled with frangipane or
almond cream.
● Puits d’Amour – literally “wells of
love” is made up of layers of puff
pastry on top of a pastry circle.
● Jalousie – Features two long
rectangles of pastry encasing a
fruit filling.
● Dartois – Similar to jalousies,
however, classically, the top layer
is scored lightly and you do not see
the filling inside.
● Pithiviers – A large, round tart
with scalloped edges is made by
sandwiching almond cream
between two layers of pastry.
Strudel and Phyllo Dough
● Paper thin layers of dough that are
brushed with fat and then stacked
or rolled up to make layered
pastries.
● Strudel is an Eastern European
pastry that begins as a soft dough
made of strong four, eggs and
water.
● Phyllo is a Greek version usually
made only of flour and water (and
occasionally a small amount of oil).
● Both doughs are stretched when
developed, into a very thin,
transparent sheet.
Topic 4: Pies and Tarts
History and Definition of Pie
● Originated in Britain
● May be Sweet or Savory
● Two types of pie:
- Baked Pies
- Unbaked Pies – Blind
baked shell
Mixing Methods
1. Sanding method
Dry ingredients and hard fat are
blended, then the liquid is added.
2. Creaming method
Minimum incorporation of fat and
sugar; Hard or soft butter.
Pastry Dough – Unsweetened
● Balancing of sweetness with the
filling
● Balancing of tenderness, flakiness,
and crispness.
● Types of Unsweetened Short
Pastries
- American Pie dough
1. Mealy pie dough
2. Flakey Pie Dough
- Pate Brisee (Broken
Pastry) – “sablage” and
“Fraisage.”
- Pate a Foncer – Lining
pastry
● Mixing Dough
- Mealy Pie Dough
Fat is mixed in until it
resembles coarse
cornmeal; top and bottom
of the pies.
- Flaky Pie Dough
Flour and fat are mixed
until the size of hazelnuts;
for drier fillings.
Sweet Pastry Dough
● Enriched with sugar and fat.
● Types of enriched sweet
pastries:
- Pate Sucree (Sugared
Dough) – precooked pie or
tart.
100% flour, 50% butter,
50% sugar, 20% egg
- Pate Sablee (Sandy
Dough) – very crumbly, for
cookies and petit fours.
100% flour, 60% butter,
40% sugar
- Pate Breton (Pate Sable a
Breton) – open and
crumbly, for cookies and
petit fours.
100% flour, 75% butter,
70% sugar, 30% egg
- Pate a Linzer – light and
delicate, for Linzer tarts.
100% flour, 50% butter,
45% sugar, 20-30% eggs,
30-40% nutmeal (almond
butter)
- Crumb Crust – made from
finely cookie crumbs
moistened with melted
butter.
100% crumb, 50% sugar,
25& melted butter
Tarts
● Usually no more than 1” thick.
● Composition similar to pies. ▪
Richer and sweeter than pie
dough.
● More delicate process than pie
dough.
Baked Tarts
● Usually contain the almond
cream-based filling.
● Other filling: rice, ricotta, jam.
Unbaked Tarts B. Separated Egg Sponge
● Composed of blind-baked shells - Yolk + Sugar (Sabayon) +
with fillings. White + Sugar (Meringue)
- Folding + Butter
Key Terms C. Separated Egg Sponge + TPT
● Pie weights – objects put on top of - Yolk + Sugar (Sabayon) +
a pie/tart shell when baking White + Sugar (Meringue) +
● Blind Bakings – partially baking Nut Flour (Jaconde)
the pie before adding the filling - TPT - Tant Per Tant = Flour
● Docking – poking a fork in the + Nuts
dough before baking - Folding + Butter
● 3-2-1 – 3 - flour, 2 - butter, 1 - liquid D. Egg White
- White + Sugar + Dry
Topic 5: Cakes: Egg Foam Based Ingredients = Angel Food
Cakes Cake
E. Chiffon Method
Cakes, Gateaux, and Torten (Egg Foam - Leavened with meringue
Method) and baking powder
● Cakes, or layer cakes, of American - No grease on the pan so
origin have most of the fat baked the batter can stick
into the cake. - After baking, cool
● European-style torte mainly upside-down
consists of layers, one or more of
which are made up of mousse, ● Succès (French) or Japonaise
ganache or fruit filling. (Swiss)
● Gâteaux, which mean “cake” in French meringue + TPT
French, generally denotes items ● Progrès
made with delicate ingredients French meringue + Almond and
● Torte, which means “cake” in Hazelnut TPT
German, have similar properties ● Dacquoise
with some spongecake, Succès + Flour/Starch + Butter
● Dijonnais
Foam Based Cakes Succès + Flour/Starch + Butter +
● Egg foams create a light and airy Milk
texture ● Fonds de Russe
● Egg Foam Cakes: Genoise/ Basic Dacquoise + Hazelnut Flour
Sponge Method
● Drier texture than high-fat cakes Icing
● Variation: butter sponge, milk and ● Used to fill, cover and decorate
butter sponge cakes, pastries and cookies
● Butter cream, glaze, fondant,
A. Genoise/Sponge Method/ Whole ganache, flat icing, royal icing
Egg ● Protect the cake from drying out
- Whole Egg + Sugar + Heat
(Bain Marie, 40 C) Buttercream
- Lighter than Pate a Bombe American/Continental Buttercream
+ Dry Ingredients ● Powdered sugar, butter and/or
- NO Chemical Leaveners icing shortening
 ● Pasteurized egg whites, water or
milk can be whipped in to provide
moisture
Swiss Buttercream
● Swiss meringue with softened
butter
Italian Buttercream
● Italian meringue with softened
butter
French Buttercream
● Pâte à bombe and softened
buttercream
● Richest of all egg foam based
buttercreams o Reduced shelf life
English Buttercream
● Also known as Crème Anglaise
buttercream
● the most flavorful, but the most
prone to spoilage
● Crème Anglaise, softened butter
and Italian meringue
German Buttercream
● Also known as Mousseline Cream
● Flavorful, but prone to spoilage
● Crème Patisserie and softened
butter
Russian Buttercream
● Also known as Condensed Milk
Buttercream o Light, silky and fluffy
● Condensed milk and softened
butter
Ermine Buttercream
● Also known as Roux frosting or
boiled milk frosting
● Made by cooking flour and sugar
with milk to make a sweet paste.
Poured Fondant
● Sugar syrup that has been cooled
and agitated
Chocolate Glaze
● Essentially, thinned ganache
Chocolate Ganache
● Ganache: creamy chocolate
mixture made with liquid, usually
cream.
Fudge
● A cooked frosting usually made
with milk or heavy cream, cocoa
powder, sugar, and a thickener
such as flour or starch.
Fruit Glazes
● Also known as Nappage
Royal Icing
● Powdered sugar, water and egg
whites
Flat Icing
● Powdered sugar and liquid such as
water, milk and lemon juice