Gilbert Noussitou 2010 G_l1-30-1

CHAPTER 34

PIES, PASTRIES &

COOKIES

Gilbert Noussitou 2010 G_l1-30-2

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 G_l1-30-3

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 G_l1-30-4

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 G_l1-30-5

Fillings

• Cream: – Pastry cream thickened with cornstarch

• Fruit:– Cooked fruit– Cooked juice– Baked fruit (old fashioned)

• Custard• Chiffon

Gilbert Noussitou 2010 G_l1-30-6

Linzer Tart

Gilbert Noussitou 2010 G_l1-30-7

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 G_l1-30-8

Cookies

• Mixing methods– Creaming method– One-stage method– Sponge method

Gilbert Noussitou 2010 G_l1-30-9

Cookies

• Makeup methods– Drop cookies– Icebox cookies– Bar cookies– Cut-out or rolled cookies– Pressed cookies– Wafer cookies

Gilbert Noussitou 2010 G_l1-30-10

Wafer (Tuile) Cookies

Gilbert Noussitou 2010 G_l1-30-11

Cookie Textures

• 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)