CHAPTER 34 PIES, PASTRIES & COOKIES

1. CHAPTER 34PIES, PASTRIES & COOKIES Gilbert Noussitou 2010

2. Pies and Tarts • Definition of terms: • Pie: • Sweet or savory fillings baked in a crust • Tart: • Similar to pies, except made in a shallow, straight-sided pan, often with fluted edges Gilbert Noussitou 2010

3. Pastries (Doughs) • Flaky dough: very flaky, not sweet • Mealy dough : moderately flaky, not sweet • Sweet dough : very rich, crisp, not flaky • Choux pastry (paste): hollow with crisp exterior • Puff pastry: rich, not sweet, very flaky • Meringue: sweet, light, crisp or soft • Phyllo dough : very thin, crisp, flaky Gilbert Noussitou 2010

4. Crusts • Flaky dough (pâte brisée) • for pie crusts, tops • Mealy dough (pâte á foncer) • for pie crusts, bottoms • Crumb • for unbaked pie crusts • Sweet or short paste (pâte sucrée) • for sweet tart shells • Blind baked shells • for unbaked pies Gilbert Noussitou 2010

5. Fillings • Cream: • Pastry cream thickened with cornstarch • Fruit: • Cooked fruit • Cooked juice • Baked fruit (old fashioned) • Custard • Chiffon Gilbert Noussitou 2010

6. Linzer Tart Gilbert Noussitou 2010

7. Basic Pastries • Puff Pastry • French method • English method • Blitz method (quick or rough puff pastry) • Choux Pastry (pâte à choux) • Meringue (soft and hard) • Common meringue • Swiss meringue • Italian meringue • Phyllo Pastry Gilbert Noussitou 2010

8. Cookies • Mixing methods • Creaming method • One-stage method • Sponge method Gilbert Noussitou 2010

9. Cookies • Makeup methods • Drop cookies • Icebox cookies • Bar cookies • Cut-out or rolled cookies • Pressed cookies • Wafer cookies Gilbert Noussitou 2010

10. Wafer (Tuile) Cookies Gilbert Noussitou 2010

11. Crisp….. Soft……. Chewy… Spread… High fat, high sugar, low liquid (use granulated sugar) Low fat, low sugar, high liquid (use granulated sugar) High fat, high sugar, high liquid (use granulated sugar) High fat, high sugar, high liquid (use granulated sugar) Cookie Textures Gilbert Noussitou 2010