PASTRY DOUGHS

AND BATTERS
 Lesson Plan
Pastry Doughs & Batters

1- Rubbed doughs and Short dough

2- Laminated doughs
3- Choux Pastry
4- Batters and other doughs

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 After this class, you should be able to:
• Identify some basic types of doughs and batters
used in Pastry
• Understand the fundamental techniques for the
production of these doughs and batters

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 1/- RUBBED DOUGHS AND SHORT DOUGH
RUBBED DOUGHS SHORT DOUGH

A- Flaky dough, B- Mealy dough (crumbly), C- Short dough,

Also called: Basic Tart or Pie Shortcrust pastry Sweetcrust pastry,
dough (can be savory or sweet) Sugarcrust pastry
(can be savory or sweet) (sweet)

Pâte brisée = “broken” dough Pâte sucrée = “sandy” dough Pâte sablée = sweet dough

Rubbing method: Rubbing method: Creaming method:

Fat and Flour until coarse Fat and Flour until very fine Fat and sugar until it forms a
texture sandy texture smooth and pale mixture

Flaky dough Mealy (granular), finer, more Tender and crumbly

tender texture than flaky
dough 4
 RUBBED DOUGHS SHORT DOUGHS

A- Flaky dough, B- Mealy dough (crumbly), C- Short dough,

Also called: Basic Tart or Pie Shortcrust pastry Sweetcrust pastry,
dough (can be savory or sweet) Sugarcrust pastry
(can be savory or sweet) (sweet)

Pastry Flour 0.250 kg Pastry Flour 0.250 kg Pastry Flour 0.250 kg

Butter 0.150 kg Butter 0.125 kg Butter 0.200 kg
Sugar (for sweet tart)0.050 kg Sugar (for sweet tart)0.100 kg Icing sugar 0.100 kg
Salt 0.003 kg Salt 0.003 kg Salt 0.003 kg
Water 0.075 kg Water 0.060 kg Egg yolk 2 nos
Water (optional)

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A- Flaky Dough / Pie Dough
METHOD:
1- Sift flour into a bowl (or marble top) and
add chunks of cold butter, salt, and sugar.

2- Using finger tips, lighlty rub the mixture

until pea-size nuggets form.

3- Make a well in the center. Add in egg

yolk and water. Mix to combine all
ingredients.

4- “Knead” (once or twice) with the palm of

your hand until a dough is formed.

5- Wrap tightly and refrigerate at least

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30 min. before rolling.
 EXPLANATIONS
Flaky Dough / Pie Dough
1- Sift pastry flour into a bowl (or marble top)
and add chunks of cold butter, salt, and sugar.
2- Using finger tips, lighlty rub the mixture until - Butter left in larger chunks that don’t blend
pea-size nuggets form (butter).
3- Make a well in the center. Add in egg
yolk and water. Mix to combine all
Ingredients.
4- “Knead” (once or twice only) with the palm
of your hand until dough is formed. Handle as
little as possible.
5- Wrap tightly and refrigerate 30 min. at
least before rolling.
- No lumps or impurities (dirt)
- Choose a low-protein flour (to avoid or
minimize gluten formation)
- Chilling will prevent the fat pieces from
getting creamed into the flour (melted butter
would accelerate gluten development)
into the dough will produce a flakier dough
- Use cold ingredients so as to keep the dough
easy to work with and also to reduce gluten
formation
- Create an homogenous dough but do not give
elasticity to the dough
- The dough should not become wet and sticky
- This lets the flour absorb the liquid and helps
to prevent stickiness when rolling out the
dough. It also allows the gluten (the protein
structure) to relax, making it more extensible
and less likely to shrink back as you roll it.
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 Flaky Dough/ Pie Dough
Do not overwork the dough. Mix quickly
and handle the dough as little as possible.
Overworking the dough will cause it to be
tough (gluten development).

All ingredients should be

very cold before mixing.

A cross section of flaky dough shows layers of

butter or fat interspersed throughout the
dough. These flakes of butter will expand and
the liquid evaporate during baking, separating
the layers of dough into a flaky crust. 8
 B- Mealy Dough / Shortcrust Pastry
METHOD:

1- Sift pastry flour into a bowl (or marble top) and add cubes of cold butter. Rub it
into the flour, using the fingertips, until the mixture looks like fine breadcrumbs (or
sandy texture). Make a well in the center.

2- Mix salt, sugar, egg yolks, and water. Add into the
well.

3- Mix the wet ingredients into the dry and

stop once a cohesive dough is formed.

4- “Knead” (once or twice) with the palm of

your hand if necessary.

5- Wrap tightly and refrigerate at least

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30 min. before rolling.
 EXPLANATIONS
Mealy Dough / Shortcrust pastry
1- Sift pastry flour into a bowl (or marble top)
and add cubes of cold butter. Rub it into the
flour, using the fingertips, until the mixture
looks like fine breadcrumbs (or sandy texture).
Make a well in the center.
2- Mix salt, sugar and egg yolks and add into
the well.
3- Mix the wet ingredients into the dry and
stop once a cohesive dough is formed
4- “Knead” (once or twice) with the palm of
your hand if necessary.
5- Wrap tightly and refrigerate 30 min. at
least before rolling.
- No lumps or impurities (dirt)
- Choose a low-protein flour (to avoid or
minimize gluten formation)
- The fat coats the flour, so the gluten becomes
“isolated” and the flour protein won’t absorb
much moisture. Therefore the dough will not
become elastic.
- Avoid having crystals of salt and/or sugar that
would make the dough too dry or too moist
- Create an homogenous dough but do not give
elasticity to the dough vv
- The dough should not become wet and sticky
v
- This lets the flour absorb the liquid and helps
to prevent stickiness when rolling out the
dough. It also allows the gluten (the protein
structure) to relax, making it more extensible
and less likely to shrink back as you roll it.
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 C- Short dough / Pâte sucrée
METHOD:

1- Cream butter and icing sugar until the mixture is smooth and pale.

2- Add eggs and salt into the

“creamed” butter.

3- Add the flour. With a plastic

scraper, carefully blend into a soft
dough.

4- Wrap in plastic film and

flatten out. Chill until firm before use. 11
 1/- RUBBED DOUGHS AND SHORT DOUGH
RUBBED DOUGHS SHORT DOUGH

A- Flaky dough, B- Mealy dough (crumbly), C- Short dough,

Also called: Basic Tart or Pie Shortcrust pastry Sweetcrust pastry,
dough (can be savory or sweet) Sugarcrust pastry
(can be savory or sweet) (sweet)

Best for pie, tarts, and other

preparations where the
filling is baked in the crust. Well suited for all types of pies and tarts, and most
It is not well suited for particularly for recipes that require a fully baked shell filled
preparations where the crust with a precooked filling, such as a cream, that will have to
is completely prebaked and set under refrigeration before it can be sliced and served.
allowed to cool and then a
liquid filling is added that
must set under refrigeration.

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 A- Flaky dough / Pie dough
• Used for savoury “tarts” (quiches) or pies as well as
sweet tarts and pies.

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 B- Mealy dough / Shortcrust Pastry
• Used for savory and sweet tarts where the filling is
baked in the crust, but also for tarts that require a
fully baked shell filled with a precooked filling.

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1/- RUBBED DOUGHS AND SHORT DOUGH
Rolling out the dough and lining into a mould:

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 1/- RUBBED DOUGHS AND SHORT DOUGH
• Some “classic” desserts made of Rubbed Doughs and Short
Doughs :

Alsacienne tart Peach frangipane tart

Apple tart

Chocolate
tart Fruit tart 16
 1/- RUBBED DOUGHS AND SHORT DOUGH
• Some “classic” desserts made of Rubbed Doughs and Short
Doughs :

Fruit pies

Tartlets

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 2/- LAMINATED DOUGHS
• Includes croissants, puff pastry, and Danish

• An initial dough is folded and rolled together with a block of fat.

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 2/- LAMINATED DOUGHS
• Through a series of folds, multiple layers of dough and fat are created
that both leaven the dough and contribute to their crispiness,
tenderness, and lightness.

• Fat melts during baking and releases steam. The melting fat leaves
spaces between the fine layers of dough and the steam acts to expand
these spaces (or pockets), which are set as the dough continues to
bake, creating flaky crisp layers of pastry. 19
 2/- LAMINATED DOUGHS
• The lock-in is the first fold and the step that introduces the fat
(butter) to the dough. The fat can be added to the dough using one of
several methods: envelope, single-fold, or three-fold.

• After the lock-in is complete, the dough is turned 90 degrees, rolled

out to its original dimensions, the first laminating fold is administered,
and the dough is wrapped and refrigerated before further
manipulation.
• Each subsequent fold is usually either a three-fold or a four-fold
(book-fold).
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 2/- LAMINATED DOUGHS

• Both croissants dough and Danish dough are laminated using the
same principles that apply when making puff pastry. The only
difference is that these two doughs have the additional leavening
power of yeast. The addition of yeast to a laminated dough results in
pastry that is tender and soft, rather than crisp like puff pastry.

Puff pastry (no yeast)

Croissant dough (with yeast)

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 2/- LAMINATED DOUGHS
• Some “classic” desserts made of puff pastries:

Apple tart tatin

Millefeuille

Puff pastry
fruit tart

Pithiviers
Palmiers 22
 3/- CHOUX PASTRY
• Choux pastry is a cooked dough made by combining a liquid,
butter, flour, and eggs. The dough is piped into various shapes
and sizes, and as it bakes, it expands and dries into crisps, hollow
pastry shells or crusts.

• Choux pastry is leavened by steam, which expands the

product rapidly and forms large holes in the center of the item.
The heat of the oven coagulates the gluten and egg proteins to
set the structure and make a firm product.
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 3/- CHOUX PASTRY
• Some “classic” desserts made of Choux Pastry:

Paris Brest
Cream Puffs
Chocolate Eclairs

Saint Honoré
Croquembouche
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 4/- BATTERS AND OTHER DOUGHS
Unlike the pastry doughs that we have discussed so far,
those included here are cooked not by baking in ovens but
by deep-frying, by cooking in greased fry pans or on
griddles.

Some of these common batter and dough products are:

- Pancakes
- Waffles
- Doughnut
- Fritters
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 A(1)- American-style pancakes and waffles

• Made from pourable batters mixed by the muffin method (see next
slide).
• Important to avoid overmixing the batters for these products in
order to prevent excessive gluten development.

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 A(1)- American-style pancakes and waffles
Ingredients Pancakes Waffles
Pastry flour 225 g. 225 g.
Sugar 30 g. /
Salt 2.5 g. 2 g.
Baking powder 15 g. 15 g.
Eggs, beaten 100 g.
Egg yolks, beaten / 55 g.
Milk 450 g. 340 g.
Butter, melted 55 g. 112 g.
Egg whites / 85 g.
Sugar / 30 g.

Muffin method:
- Sift together the dry ingredients.
- Combine the eggs or egg yolks, milk, and fat.
- Add the liquid ingredients to the dry ingredients. Mix until just
combined. Do not overmix.
- For waffles: Just before they are to be cooked, whip the egg
whites until they form soft peaks, then beat in the sugar until the
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meringue is stiff. Fold into the batter.
 A(2)- Crêpes (French pancakes)

• Thin, unleavened pancakes. They are rarely served plain but are instead used to
construct a great variety of desserts by being rolled around various fillings,
layered with fillings, or served with sweet sauces.
• Unlike leavened pancakes, crêpes may be made in advance, covered and
refrigerated, and used as needed.
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 A(2)- Crêpes (French pancakes)
• Crêpe desserts:

Crêpe Suzette Crêpe soufflé Suzette

Aumonière of Crêpe Crêpe gateau 29

 B- Yeast-raised doughnuts

• The mixing method used to prepare yeast-raised doughnuts is the

modified straight dough method (see next slide).
For rich sweet doughs, the straight dough method is modified to
ensure even distribution of the fat and sugar.
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 B- Yeast-raised doughnuts
Ingredients Yeast-raised Modified Straight Dough method:
doughnuts - Mix the yeast in part of the liquid, using a
Water 410 g. separate container.
- Combine the fat, sugar, salt, milk solids,
Instant dry yeast 16 g.
and flavorings and mix until well
Shortening 75 g. combined, but do not whip until light.
Sugar 105 g. - Add the eggs gradually, as fast as they are
Salt 13 g. absorbed.
- Add the liquid and mix briefly.
Mace 2 g.
- Add the flour and yeast. Mix to a smooth
Dried milk (non fat) 38 g. dough (develop the dough completely,
Eggs 105 g. about 6 to 8 minutes at second speed).
--------------------------------------------------
Bread flour 750 g.
- Fermentation: about 1 ½ hours at 24°C.
- Scaling: 45 g. per unit.
- Deep-frying: 190°C

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 C- Fritters

• The term fritters is used for a great variety of fried items, both sweet and
savory, including many made with vegetables, meats, or fish.
• In the pastry shop, we are concerned with 2 basic types of fritters:
– Simple fritters: like doughnuts, portions of dough that are deep-fried. Usually dusted with
sugar and often served with a sauce or a fruit jam.
– Fruit fritters: made by dipping pieces of fresh, cooked, or canned fruit in batter and then
deep-frying.
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 BIBLIOGRAPHY & FURTHER READING
• Baking and Pastry, Mastering the Art and Craft,
The Culinary Institute of America

• Professional Baking, Wayne Gisslen

• La Cuisine Professionnelle,
Yannick Masson & Jean-Luc Danjou

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