1. CHRM 1220 Pastries

2. Basic Pastry Dough • Short Dough • Sweet Dough • Puff Dough • Choux Paste

3. Basic Dough Ingredients and Their Function • Flour: protein content • Fat: type and ratio • Liquid: gluten; types of • Salt/Sugar: flavor/color

4. Other Ingredients Sour cream: 70% liquid, add richness, tenderizes Cream cheese: 50 % liquid, tenderize Vinegar: acid, affects gluten, shelf-life Baking powder: aeration

5. Pies and TartsTraditional, modern, American and European

6. Dough for Pies and Tarts(Pate a foncer) • Short Dough: • Pie dough • Pate brisee • Sweet Dough • Pate sucree • Pate sable • Pasta frolla Use for cookies

7. Making the Dough • Keep cold • Control fat size • Fraisage for extra flakiness

8. Resting • Before rolling: Refrigerate • Before baking: Freeze

9. Rolling and Fittingavoid gluten development

10. Other Forms • Turnover • Galette/Crostata

11. Crumb Dough • Cracker, shortbread • Bound with melted fat • No gluten developed • No roll

12. Lab • Each student make: • ~ One pound batch of: • basic pie or brisee dough • Pate sucree, sable or frolla dough • Roll out small amount and bake off for comparison: color, flavor, texture, flakiness • Use preferred dough to line two pie tins: • freeze one for next week • fill and bake the other: evaluate shell of finished product