chapter 32
DESCRIPTION
On Cooking Pies, Pastries and CookiesTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“The pie is an English institution which, planted on American
soil, forthwith ran and burst forth into an untold variety of genera and species.
– Harriet Beecher Stowe, American novelist (1811-1896
PIES, PASTERIES AND COOKIES
C H A P T E R THIRTY-TWO
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Prepare a variety of pie crusts and fillings– Prepare a variety of classic pastries– Prepare a variety of meringues– Prepare a variety of cookies– Prepare a variety of dessert and pastry items,
incorporating components from other chapters
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Pies and Tarts
Pie– Composed of a sweet or savory filling in a
baked crust– Generally made in a round slope-sided pan
Tart – Similar to a pie except it is made in a shallow,
straight-sided pan, often with fluted edges– Can be almost any shape and size
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Classification of Pastry Doughs
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Crusts
Pie– Flaky dough– Mealy dough– Crumb crust
Tarts – Sweet dough
Crusts can be filled and baked or baked and then filled, “baked blind”
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cutting in the Fat for Pie Crust
1 Cutting the fat into the flour coarsely for flaky dough.
2 Cutting the fat into the flour finely for mealy dough.
3 The finished dough.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Pie Fillings
Cream– Flavored pastry cream
Fruit– Mixture of fruit, fruit juices, spices and sugar thickened with
starch– Cooked fruit– Cooked juice– Baked
Custard– A soft filling that is baked along with the crust
Chiffon– Created by adding gelatin to stirred custard or fruit purée, then
adding whipped egg whites
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Classic Pastries
A number of components are used to create a variety of desserts and pastry items– Puff Pastry– Éclair Paste (Fr. Pâte à Choux)– Meringue
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Puff Pastry (Fr. Pâte Feuilletée)
Rich, buttery dough that bakes into hundreds of light crispy layers
Used for both sweet and savory preparations Can be baked and filled or filled and baked Used to make many classical and modern dishes
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Éclair Paste (Fr. Pâte à Choux)
– Golden brown, crisp pastry with an almost empty interior
– Can be filled with sweet or savory mixtures– Unique because the dough is cooked before it is
baked– Dough is piped into shape before baking
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Meringue
Egg whites whipped with sugar The texture - hard or soft - depends on the amount
of sugar added Can be used to create baked meringues and
cookies or to top pies and other baked goods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Meringues
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cookies
Small flat and versatile pastries as simple as a snack or fancy as a petit four
Linzer Cookies Gingerbread Cookies
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cookie Textures
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cookie Mixing Methods
Most use the creaming method:1. Cream the fat and sugar together to incorporate air
and to blend the ingredients together2. Add eggs gradually, scraping down bowl as needed3. Stir in liquid ingredients4. Stir in flour, salt, spices and leaveners5. Fold in any nuts, chocolate chips or chunky
ingredients by hand
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cookie Make-Up Methods
Types defined by way they are formed– Drop– Icebox– Bar– Sheet– Cut-Out– Pressed– Rolled– Wafer
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Drop– Dough is scooped
into mounds and baked
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Icebox– Dough is rolled into
logs, chilled and then sliced and baked
– For decorative effect, log may be rolled in nuts, seeds, spices before slicing
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Bar– A stiff dough is
rolled into a log then baked; bars are cut into thick slices
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Sheet– Dough is pressed,
poured or layered into shallow pans, baked and then cut into portions
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Cut-out or rolled– Dough is rolled out,
cut into shapes and then baked
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Pressed – Soft dough is forced
through a pastry bag or a cookie press
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Makeup Methods
Wafer– Thin batter is poured
and spread onto the sheet pan and baked