Terms in this set (41)
general English term for a type of rich pastry dough, similar to cookie dough, made with butter, sugar, and eggs, and used for tart shells.
pate a choux
French name for éclair paste
a crisp disk of baked meringue containing nuts
a dessert made of crisp baked meringues and ice cream
Tiny cream puffs, often filled with ice cream and served with chocolate syrup
Dessert made of layers of puff pastry alternating layers of pastry cream or other cream or filling
blitz puff pastry
a type of dough that is mixed like pie dough but rolled and folded life puff paste
a tart of caramelized apples, baked with pastry on top then turned upside down for display and service
A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts
French name for a type of rich pastry dough, similar to a pie dough made with egg
A type of dough that is stretched until it is paper-thin
French term meaning "sugared dough"
the name for the method used to mix the dough described in number 10
French term meaning "sanded dough"; a rich, sweet dough that can be used for pastries or cookies.
bread flour is the preferred flour for éclair paste
Danish dough and puff pastry dough are both rolled-in dough's, but Danish dough is leavened with yeast, while puff pastry dough is not.
puff pastry products are baked at a low temp to prevent burning or scorching
touching the edges of cut puff pastry dough units before baking may cause the layers to stick together at the edges and rise unevenly when baked
butter to be rolled into puff paste must be well chilled and hard so that it will not ooze out of the dough
éclair paste should be deposited on well-greased pans for baking
when éclair paste is mixed, the eggs should be added all at once
puff pastry, éclair paste, and popover batter all depend on the same leavening agent
strudel dough is mixed well to develop strong gluten
strudel dough should be chilled well before stretching
pate sable is a type of puff pastry dough that can be made more quickly than classic puff pastry
short dough can be considered a type of cookie dough
the quantity of rolled-in fat used for puff pastry may vary from 50 to 100% of the weight of the flour
unlike Danish dough, which is given three-folds or simple turns, puff pastry dough is always given four-folds
Write the basic procedure for making éclair paste
1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil
2. Add the flour all at once. Stir quickly
3. Over moderate heat, stir vigiously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer
5. Mix at low speed until the dough has cooled lightly. It should be 110 degree to 140 degree F
6. At medium speed, gradually add eggs
Write the procedure for making pate brisee
1. sfit the flour, salt, and sugar into a round bottomed bowl.
2. Cut the butter into small cubes. Rub it into the flour, using the fingertips, until the mixture looks like fine bread crumbs. Make a well in the center
3. Mix the eggs, water, vanilla, and lemon zest. Pour the mixture into well in the flour. Mix to form a soft dough
4. Turn out the dough onto a lightly floured work surface. Knead gently just until smooth and well mixed
5. Wrap in plastic film and chill for at least so minutes before use
What method is used to mix pate brisee
What methods are used to mix short doughs
What are the steps in the rolling-in procedure for making puff pastry dough
1. Fold the dough rectangle in thirds
2. Square off the finished three-folds with the rolling pin
What guidelines should be followed wheb making up and baking puff pasry products
1. The dough should be cool and firm when rolled out at cut
2. Cut straight down with firm, even cuts
3. Don't touch the cut edges with your fingers
4. Place units upside down on baking sheets
5. Don't let egg wash run down the edges
6. Rest made-up products for 30 minutes or more in a cool place or in the refrigerator before baking
7. Trimmings may be used again. Press them together keeping the layers in the same direction. After rolling them out, give them a three-fold before using
8. Bake the products at temperatures of 400 degree to 425 degree F
9. Start large items at a high temperature and bake until they are well risen. Then turn the temperature down to about 350 degree F and finish baking until crisp
Compare the mixing method for pâte brisée with the mixing method for short dough.
On the mixing method for pate brisee the fat is first combined with the flour. The fat and the flour are mixed until the mixture resembles coarse meal or sand.
On the mixing method short dough first you mix the butter, sugar, salt at low speed until smooth, then add the eggs and mix until absorbed. Then sift the flour and add it to the mixture. Chill several hours before using.
Describe two methods for enclosing the butter when making puff pastry.
ENCLOSING THE BUTTER: METHOD 1
1. Roll out the dough into a large rectangle.
2. Place the butter between 2 sheets of plastic film. Soften and flatten it by beating with a rolling pin. Set aside while the dough is rolled out.
3. Keeping the butter between the plastic sheets, roll it out and square the edges using the rolling pin to make a rectangle about two-thirds the size of the dough rectangle.
4. Remove the plastic from the rectangle of butter and place it on the bottom two-thirds of the dough rectangle. Fold the top third of the dough down over the center to cover half the butter. Fold the bottom one-third over the center. The butter is now enclosed in the dough, making 2 layers of butter between 3 layers of dough.
5. Give the dough 4 four-folds. This will give the dough 1,028 layers of dough and butter. Rest the dough in a cool place between folds to allow the gluten to relax. Alternatively, give the dough 5 three-folds, making a total of 883 layers.
ENCLOSING THE BUTTER: METHOD 2
1. With the rolling pin, spread open the four quarters of the dough made by cutting the cross and roll out the dough in the shape of a large, broad cross. Keep the dough thicker in the center than in the four arms of the cross.
2. Place the butter between 2 sheets of parchment or plastic film. Flatten and soften it slightly by beating lightly with a rolling pin. Then roll it out into a square about 3/4 inches thick. The size of the square of butter should be smaller than the center section of dough so the butter will not overlap the edges of the dough in step
3. Place the square of butter in the center of the dough cross. Fold the four arms of the dough over the butter to enclose it completely, as in an envelope.
4. Give the dough 6 three-folds. Rest the dough in a cool place between folds to allow the gluten to relax. This will give the dough 1,459 layers of dough and butter.
Compare the mixing methods for puff pastry dough and blitz puff dough. Compare blitz puff dough and flaky pie dough.
Puff pastry dough
1. Place the first quantities of flour and butter in a mixing bowl. With the paddle attachment, mix at low speed until well blended.
2. Dissolve the salt in the cold water.
3. Add the salted water to the flour mixture and mix at low speed until a soft dough is formed. Do not overmix.
4. Remove the dough from the mixer and let it rest in the refrigerator or retarder for 20 minutes.
5. Blend the last quantities of butter and flour at low speed in the mixer until the mixture is the same consistency as the dough, neither too soft nor too hard.
6. Roll the butter into the dough following the procedure shown on pages. Give the dough 4 four-folds or 5three-folds.
Blitz puff dough
1. Sift the two flours together into a mixing bowl.
2. Cut the butter into the flour as for pie dough, but leave the fat in very large lumps, 1 in. across.
3. Dissolve the salt in the water.
4. Add the salted water to the flour/butter mixture. Mix until the water is absorbed.
5. Let the dough rest 15 minutes. Refrigerate it if the bakeshop is warm.
6. Dust the bench with flour and roll out the dough into a rectangle. Give the dough 3 four-folds.
Flaky pie dough
For flaky pie dough, the fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts—that is, the flour is not completely blended with the fat, and the fat is left in pieces.
What might happen to patty shells during baking if the puff dough is not relaxed before cutting and baking? What might happen to them if they are cut out of soft dough with a dull cutter?
Shrinkage during baking.
Why is it important to bake cream puffs and éclairs thoroughly and to cool them slowly?
Proper baking temperature is important. Start at high temperature 425 F /220 C for the first 15 minutes to development steam. Then reduce the heat to 375 F/190 C to finish baking and set the structure. The products must be firm and dry before being removed from the oven. If they are removed too soon or cooled too quickly, they may collapse. Some bakers like to leave them in a turned-off oven with the door ajar.
What precautions must you take when handling frozen commercial phyllo/strudel dough?
Keep the package dough close when thawing. Thaw overnight in the refrigerator. As a last resort only, thaw at room temperature for five hours and use immediately.
Prepare all ingredients for your recipe before opening the dough. Hands should be as dry as possible when handling the dough. Bring the packaged phyllo to room temperature before opening and using. Remove the thawed phyllo from the package and unroll the sheets. Cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly. As you remove one sheet at a time, cover the remainder.
In order to bake meringue shells until crisp, should you use a hot, moderate, or cool oven? Why?
The firmer type of meringue has a harder, drier and crisp consistency and is baked for much longer at a lower temperature. Sometimes the oven is switched off entirely and then meringues are left there until the oven itself has completely cooled down.
YOU MIGHT ALSO LIKE...
Phonics Practice For Reading And Learning English
Professional Baking Chapter 14
Professional Baking Chapter 14
Professional Cooking - Chapter 31 "Yeast Products"
OTHER SETS BY THIS CREATOR
Chapter 4 Culture and Cuisine ques
Chapter 3 Culture and cuisine ques
Chapter 2 Culture and Cuisine ques