LEARNING OUTCOME 1:

Prepare and Produce Pastry Products

ARRANGE ME!
GNKBAI WPDORE

BAKING POWDER
TA S L

S A LT
RLOFU

FLOUR
S E TAY

YEAST
MECAR

CREAM
GLILFNI

FILLING
RSCUT

CRUST
GUDHO

DOUGH
RGSOINTF

FROSTING
Overview
• The term “pastry” comes from the word “paste”
meaning “to stick”.
• Pastry is a mixture of flour, liquid and fat.
• In the bakeshop, pastry refers to both various pastes
and dough and to the many products made from them.
PASTRY
• Is a delicate baked product which consists of crust and
filling.
• It contains high percentage of fat which contributes to
a flaky or crumbly texture.
• A good pastry is light and airy and fatty but firm
enough to support the weight of the filling.
KINDS OF PASTRY
 1. CREAM PUFFS
• A type of light pastry that
is filled with whipped
cream or a sweetened
cream filling and often
topped with chocolate.
 2. PUFF PASTRY
• A light, flaky, rich pastry
made by rolling dough
with butter and folding it
to form layers.
 3. DANISH PASTRY
• A pastry made of
sweetened yeast dough
with toppings such as
fruit, nuts or cheese.
 4. FRENCH PASTRIES
• A rich pastry, filled with
custard or fruit
 5. PIE AND TART
• Pastries that consists of
two components: the
first, relatively thin pastry
(pie) dough, when baked
forms a crust (pastry
shell) that holds the
second filling.
 6. CROISSANTS
• A flaky raised dough.
• It is like a sweetened cross
between a simple yeast-raised
dough and puff pastry. The
dough is rolled with butter to
create layers and is then left
to rise, creating a very light
texture. The downside is that
it is technically involved and
requires a great deal of work.
PASTRY INGREDIENTS
1. ALL PURPOSE FLOUR

• Type of flour used in baking pastries. The

gluten content of this flour provides
framework or substance of baked pastries.
2. LARD AND VEGETABLE
SHORTENING
• Fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
3. WATER

• An important ingredient in pastry because it

provides the moisture needed to develop
gluten.
4. SALT

• Contributes to the flavor of pastry and has

no influence on flakiness or tenderness.
SCALING INSTRUCTIONS FOR BAKED
PIES

PIE SIZE WEIGHT PIE SIZE WEIGHT

OF OF
FILLING FILLING
8 inch 26-30 oz 20 cm 750-850 g
9 inch 32-40 oz 23 cm 900-1150 g
 PRODUCT
CHARACTERISTICS FOR
PIES AND PASTRIES
A. OUTSIDE CHARACTERISTICS
a. Shape – even thinness all over; attractive, and
neat even edges
b. Size – fits pan well
c. Color – light golden brown with darker brown
edges
d. Crust – slightly blistered; rough; not smooth
nor leathery appearance
B. INSIDE CHARACTERISTICS

a. Texture – delicate; crisp; flaky; not

compact nor soggy
b. Tenderness – easily cut but not crumbly or
tough
c. Flavor – rich; delicate; no scorched fat or
salty taste; does not overpower taste of filling
MIXING TECHNIQUES
1. STIRRING

• Mixing all ingredients together usually with

a spoon in a circular motion.
2. BEATING

• Introducing air into the mixture through

mechanical agitation as in beating eggs. An
electric mixer is often used to beat the
ingredients together.
3. WHISKING

• Also known as the whipping method and is

usually used for meringue and for chiffon
products. Air is incorporated into such food
as whipping cream and egg whites through
very vigorous mixing, usually with an
electric mixer or whisk.
4. ROLLING

• To flatten dough out

into a sheet in
preparation to shaping
to various forms.
5. LAMINATING

• Fat is repeatedly folded

into the dough.
6. CREAMING

• Fat and sugar are

beaten together until
light airy texture.
7. KNEADING

• Working with the dough

using the heel of hands,
accompanied by pressing,
stretching and folding in
order to develop its
gluten.
8. CUT OR CUTTING IN

• Cutting fat into smaller pieces using two

knives or pastry blender to distribute fat in
flour until it resembles into coarse meal.
 LEARNING OUTCOME 2:
Decorate and Present Pastry Products
 VARIETY OF FROSTING OR
ICING, FILLINGS AND GLAZES
USED IN PASTRIES
1. BASIC MILK GLAZE
• Whisk together 2 cups
confectioner’s sugar
and ¼ cup milk until
smooth, adding more
milk if needed to reach
desired consistency.
Make about ¾ cup.
2. BROWN SUGAR GLAZE
• Heat 6 tbsp. unsalted butter and ½
cup packed light brown sugar in a
saucepan over medium stirring
until sugar has dissolved. Add
tbsp. of heavy cream, 1 tsp
vanilla extract and ½ tsp. salt
brings to a boil. Remove from
heat, then let cool until thickened.
This makes about 1 cup.
3. LEMON GLAZE

• Whisk together 2 cups

confectioner’s sugar
with 2 tsp. finely
grated lemon zest and
¼ cup lemon juice
until smooth. This
makes about 1 cup.
4. CHOCOLATE GLAZE
• Place 3 ounces chopped bitter
sweet chocolate in a heatproof
bowl. Bring ½ cup heavy cream to
a simmer in a small saucepan,
pour over chocolate. Let stand for
2 minutes. Add 2 tbsp. unsalted
butter and mix until smooth. Let
stand, stirring occasionally until
slightly thickened. Make 1 cup.
 ACCOMPANIMENTS,
GARNISHES AND
DECORATIONS FOR PASTRIES
1. SYRUP
• Flavored simple syrup is used to
moisten some pastries. Flavorings
maybe extracts like vanilla,
liquors like rum. Add flavorings
after the syrup has cold because
flavor maybe lost if they are
added to hot syrup. Syrups may
also be flavored by boiling them
with lemon or orange rind.
2. PASTRY CREAM
• Contains starch thickeners
as well as eggs resulting in a
much thicker and more
stable product. It is used as
pastry fillings for cream pies
and as pudding. With
additional liquid, it is used
as custard sauce.
3. CUSTARDS

• It consists of milk,
sugar, eggs and
flavorings. Whole eggs
are used for greater
thickening power. Used
as pie fillings and as a
dessert by itself.
4. NUT GARNISH
KINDS OF PIE FILLINGS
1. CREAM PIE FILLINGS

• As in French custard,
cream pie filling is done
by using starch (flour or
cornstarch) and egg
(whole or egg yolk) to
thicken the liquid.
2. FRUIT PIE FILLINGS
• Fruit filling comes from canned,
frozen, fresh, or dried fruits that
are especially prepared and
cooked with preferable
consistency and its thickness. Its
flavor or taste depends on the
kind and preparation being used
like crust and filling are baked
together.
2.1. CANNED FRUIT PIE FILLINGS
• fruits are separated from water or
juice content by strainer or drainer.
Water or juice is boiled and added
with sugar, starch, and other
thickeners. It is made hot till it
becomes clear and the gel
formation is achieved. It can also be
added with food color and flavor
together with the fruits stirring very
well into the gel.
2.2. FRESH FRUITS
• fruits of good quality, firm and ripe,
are frequently used for toppings and
finishing and as tasteful pie fillings.
Water, sugar, and 1/3 of the fruit are
combined and cooked together which
is used to give flavor, taste, and color
to the prepared gel. This gel is added
with the remaining fruit gently stirred
into it to avoid the soupy appearance
and to have a fruity delicious filling.
2.3. FROZEN FRUITS

• must be defrosted completely, drained from

its water or juice content, and cooked (as in
canned fruits) before being added to the
prepared gel.
2.4. DRIED FRUITS
• can also be combined with
canned or fresh fruits. To restore
the moisture, Dried fruits are
soaked in water, given a quick
boil, and let stand in boiled
water. This makes dried fruits
soft and plump. Fruits are also
drained from water - to be used
for the gel.
3. CUSTARD PIE FILLINGS

• This is boiled and baked

in a crust (not in baking
dish or custard cup), this
pie filling is a mixture of
milk, sugar, eggs, etc.
4. CHIFFON PIE FILLINGS

• Meringue is folded into

heavy custard or some
other pie filling.
5. VERY RICH PIE FILLINGS

• It is the same as the

component of custard pie
filling.
6. SOFT MERINGUES

• Makes a light fluffy

top for pies and
puddings.
7. HARD MERINGUES

• Rich proportion of
sugar is used, an egg
white for at least 4 tbsp
of sugar.
TYPES OF FROSTING
1. BASIC BUTTERCREAM

• This easy frosting for

cupcake is made with
butter and icing
sugar.
2. CREAM CHEESE FROSTING

• This type of frosting

goes well with carrot
cake. It is normally a
buttercream frosting
added to it.
3. SWISS MERINGUE BUTTERCREAM
• This frosting uses Swiss
Meringue as base. It involves
the use of double boiler to
heat the egg whites and
sugar. The mixture is beaten
into a meringue, then, butter
and flavorings are added.
4. ITALIAN MERINGUE BUTTERCREAM

• This is sweeter than French and Swiss, but

not as sweet as American. This is prepared
by pouring a hot sugar syrup to the whipped
egg whites and beating rapidly until cold to
touch. The butter is then added while beating
until airy frosting is achieved
5. FRENCH MERINGUE BUTTERCREAM
• Egg yolks rather than whites
are used in this type of
frosting. Since yolks have
much more flavor than
whites, this buttercream is
the richest and tastiest
among the Italian and
American.
6. GANACHE

• It is a whipped
frosting or filling
made with semisweet
chocolate and cream.
7. WHIPPED CREAM

• Typically, it is a
sweetened cream
beaten until light and
fluffy.
RULES FOR GARNISHING
PASTRY PRODUCTS
1. Garnishes should be edible.
2. Simplicity is beauty and therefore
garnishes should appear natural, fresh and
dainty-never overworked or overdone.
3. A few small groups of garnish are often
more attractive than a continuous
decorative scheme.
4. Colors should be harmonized-never clash.
Contracting colors usually produce an
artistic picture. Artificial coloring should
be kept to the minimum.
5. Garnishes which are highly seasoned are
not good in taste.
6. Garnishes are not expensive.
7. The setting must be viewed as a whole.
LEARNING OUTCOME 3:
Store Pastry Products
HANDLING PASTRY
PRODUCTS
1. Salmonella is one of the dangerous bacteria
which can thrive in raw eggs. Therefore,
pastry products which contains uncooked
eggs must be handled with care.
2. Heat and cook custard filling properly and
quickly.
3. Cool down the pastry product and refrigerate
if not for immediate consumption.
4. To prevent the risk of food poisoning,
pastries with milk and cream must be kept
in the refrigerator.
5. Freeze pastry dough to make it lasts for 6
months.
6. Freeze unbaked pies to lasts for four
months.
PROPER STORAGE OF PASTRY
PRODUCTS
• Pies, custard tarts, cream puffs, and eclairs
must be kept in a box and place in the
refrigerator to avoid molds to grow. Fruit
pies and egg pies generally do not freeze
well after baking.
 PACKAGING
• In storing pastry products, packaging is
essential to prolong shelf life and can also
help retain nutritive value. Examples of
these are plastic container, cellophane,
aluminum foil and paper boxes.