Prepare and Produce Pastry

Product
 INTRODUCTION TO PASTRY MAKING
Pastry originated from Egypt. It is a paste mixture made
of flour, fat, water. These three basic ingredients when
combine produce flexible dough that can be shape
different form in sizes.
Pastry products may be savory or sweetened. Paste is the
result of incorporating fat to uncooked pastry mixture. It
contains less water and more fat than the dough that is
used for breads and scone.
COMMON PASTRY INGREDIENTS
COMMON PASTRY INGREDIENTS
VARIETY OF PASTRY PRODUCTS
 I. LAMINATED PASTRY

Laminated Pastry – undergoes the process of

repeatedly folding the solid fat into the dough to
create very thin alternating layers of butter and
dough. This result to a flaky pastry.
 CROISSANT
It is made with puff pastry
dought that results to light
flaky and buttery. Croissant
may be filled with savory or
sweet ingredients such as
fruits, chocolates among
others.
 PUFF PASTRY
It is a light puffy and flaky .
This typically involves rolling
out the pastry to come up with
very thin layers of pastry
separated by thin layers of
butter. This types of pastry
requires a higher percentage of
butter
 NON LAMINATED PASTRY
Non laminated pastry is done by cutting the
solid fat into the flour, or adding melted or
liquid oil. This type of pastry is more
compact and crumbly.
 I. PIE AND TARTS
Pies are sweet and savory
dish made of pastry dough
line in a pie pan , filled with
different fillings and can be
prepared with or without
toppings.
 PIE AND TARTS
Tarts on the other hand are
sweet or savory dish that are
smaller than a single crust pie
with shallow sides and only a
bottom crust.
 2 DIFFERENT TYPES OF CRUST
 One Pie Crust – does not contain a top crust. The
bottom crust is made and baked first to hold the pie.
Once the crust is baked, the filling is then added to
the pie.
 Double Crust pie – contains the top and bottom crust
that seal around the fillings together.
* * A well made pie crust should be delicious, flaky,
tender, crispy and golden brown color.
 CHOUX PASTRIES
Choux pastries – known as
pate a choux or éclair
paste, are puffy solid
crusts with a hollow
center that contain
filling such as whipped
cream, fruits etc.
TECHNIQUES IN BAKING
PASTRY PRODUCTS
CHARACTERISTICS OF PASTRY
PRODUCTS
 CHARACTERISTICS OF PASTRY
PRODUCTS
Quality pastry product is not only defined by its outer
appearance but also of its inner texture. Consistency must
be maintained in the production of these products. The
standard recipe, shape, design, and color must always be
followed.
 A. Appearance
Pastry products must look smooth. Its
shape must be balanced. The edges must
have even thickness from the edges to the
center. Each type of pastry products must
have the uniform appearance.
b. COLOR
The color of the product greatly
adds to its visual appeal. The product
must have appetizing color to entice
the customers eyes even without
tasting them yet.
C. MOISTURE
This gives luscious mouthfeel to
pastry. This also affects the shelf life
of the product.
D. MOUTHFEEL
A pastry product must neither be too
sweet nor too salty. Its taste must be
savory to the palate.
E. TEXTURE
Dry pastries must be crispy. While
soft ones should be creamy . It
should also be easy to bite
DECORATING AND PRESENTING
PASTRY PRODUCTS
HOW PRESENTATION IS IMPORTANT IN
BAKING?
HOW PRESENTATION IS IMPORTANT IN BAKING?
Presentation, art of modifying, arranging, or
decorating food to enhance its aesthetic appeal,
is a superfluous extra important to only the most
meticulous of diners. The truth is there is 
an entire psychology behind food that can affect
your patron's experiences..
 TYPES OF ICINGS

The taste, texture, and appearance of pastry

products must always be consistent and appealing.
In decorating and giving additional taste to pastry
product, different types of icing maybe used. Icing is
a sweet, sugar base mixture used to coat or fill the
baked products
 FLAT ICING
It is made of powdered
sugar and water. This may
be flavored with fruit or
spices to enhance flavors of
rolls, danishes and other
pastry product
 FONDANT
Is a decorative icing made of
sugar, water and glucose or
cream of tartar used to create
crystallization to give pastry
products a glossy finish once
dried.
 FUDGE ICING
Is made of butter,
shortening, corn syrup,
cocoa powder, sugar and
other flavorings that are
boiled until they become
thick. It is best to pour or
spread it right away
 CARAMEL ICING
It is made of boiled mixture of
brown sugar and milk with
butter and sugar. It should be
spread right away as it easily
firms once dried.
 CREAM CHEESE
It is slightly flavorful yet can
be sweet too. This may be
mixed with butter together
with liquid ingredients,
confectioners sugar, and
flavoring. It can easily soften
when placed in a warm area.
 TYPES OF FILLING
Fillings, on the other hand, may be used to fill pastry
products. These enhance not just the taste of the product
but also the its texture. The following are the different
types of fillings:

I. Creams are combination of eggs and milk thickened by

cornstarch when cooked. Examples of this includes
 Fillings
 Buttercream is sweet,
soft and smooth in
texture. Its main
ingredients are butter and
sugar. Eggs or milk may
also be added to enhance
its thickness and texture
 Fillings
 Pastry cream or custard
is made from a mixture
of eggs, milk, sugar and
other flavoring. This may
be used as topping or
filling for pies and other
pastry products
 Fillings
 Whipped Cream has
enough butterfat that
allows it to to thicken
when whipped
II. Fruit fillings, may be fresh, frozen, or
canned. The following are the varied types of
fruit fillings
 Fillings
 Fresh fruit purees are
thick liquid made by
crushing cooked
vegetables.
Examples of these are apple
and berry purees
 Fillings
 Jam and Jellies are
commonly used for pies,
tarts, and other pastry
products. These must be
stirred to become soft. These
may be heated with small
amount of liquid if too thick.
 TYPES OF GLAZES
Glaze is a thin, watery, and glossy mixture coated on
the product that stiffens when it dries. It may be done
before or after baking . It can be used as drizzle or an
over all translucent topping. It may also come in
different flavors, such as lemon, orange, and chocolate .
The following are the commonly used glazes for pastry.
 GLAZES

 Milk Glazes helps

browning the product.
 Egg yolk Glaze also
helps in browning and
making the product shine
 GLAZE

 Sugar Glaze a
combination of sugar and
water that adds shine to
the bake product.
 TECHNIQUES IN FILLING
AND DECORATING PASTRY
PRODUCTS
DECORATING PASTRY PRODUCTS

GARNISHING
GARNISHING
Garnish comes from the French term Garnir
that means to decorate or furnish. In
culinary, garnishing is an applied in
presenting food items that gives additional
appeal to customers. Best garnishing of food
are commonly seen in hotels, and
restaurants especially in formal dining.
WHAT IS THE PURPOSE
OF GARNISHING?
 PURPOSE OF GARNISHING
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
 GENERAL RULES IN GARNISHING

1. Garnishes used should be edible.

2. Simple arrangement should be done. Garnishes need to appear
natural, dainty and fresh.
3. All garnishes should be in proper size and character being presented.
For instance, if using a small plate for serving, the garnish should not
be to huge.
4. The flavor of garnishes used should complement with the food to be
served.
 GENERAL RULES IN GARNISHING
5. Few number of garnishing material is better and more attractive
than over crowded.
6. Garnishes should be properly and neatly arranged in style that
will give an enhanced appearance to the presentations.
7. The color of the garnish should be in harmony with tha plated
food. Small quantities of a more natural color can be used as
accent.
 GENERAL RULES IN GARNISHING
8. The platter, serving dish, and plate to be used and garnished
should be considered. A dish with design may add accessory to
the food. It should not be overly decorated.
9. Frozen food used as garnish should be sufficiently cold
sustain its shape. Otherwise replace it.
10. Garnishes should not be expensive, using any leftover can
be maximized
 GENERAL RULES IN GARNISHING
11. Garnishes should not be used to disguised
deficiencies or cover up poor quality food.
12. Platters or plates should be harmoniously arranged,
the setting that give a total impression to the customer
should be properly arranged.
GARNISHING
GARNISHING
GARNISHING
GARNISHING
SWEET THOUGHTS