What are the 5 basic pastry products?

Table of Contents:

1. What are the 5 basic pastry products?
2. What is the best pastry in the world?
3. What are the 7 types of pastry dough?
4. Which is a rich pastry filled with custard and fruit?
5. Why are my eclairs not hollow?
6. What are the 3 types of pastry dough?
7. What makes pastry flaky?
8. What makes a good pastry?
9. What tool do we used when making a pie?
10. What can I use instead of a pie cutter?
11. What is a pie shield?
12. What are the essentials to make a tart?
13. Why is my tart crust so hard?
14. How do you tell if a tart is cooked?
15. How do you make mini tarts without a tart pan?
16. Can I use a springform pan instead of a tart pan?
17. Do you grease tart pans?
18. How do you get a tart out of a non removable bottom pan?
19. Do you poke holes in pie crust before baking?
20. Do you always need to blind bake pastry?
21. How do I keep my bottom crust from getting soggy?

What are the 5 basic pastry products?

There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.

What is the best pastry in the world?

10 best pastries from around the world

• Sonho (Brazil)
• Mochi (Japan)
• Mandelhörnchen (Germany)
• Fengli Su (China) Fengli Sus are round or rectangular delicacies made with crumbly shortcrust pastry filled with pineapple jam. ...
• Cannoli (Italy) Cannoli means “little tubes” in Italian. ...
• Jalebi (India) ...
• Pastila (Russia) ...
• Künefe (Turkey)

What are the 7 types of pastry dough?

Your Guide to Working with Different Types of Pastry Dough

• Types of Pastry. There are numerous types of pastries that you can experiment with. ...
• Puff Pastry. ...
• Short Crust Pastry. ...
• Short Crust and The Art of Blind Baking. ...
• Pate Sucrée (aka Sweet Shortcrust Pastry) ...
• Phyllo (Filo) Pastry. ...
• Rough Puff Pastry. ...
• Choux Pastry.

Which is a rich pastry filled with custard and fruit?

tart

Why are my eclairs not hollow?

Reason 1. Pâte à choux dough has undissolved solids or is not smooth. The salt or sugar hasn't dissolved properly. The dough isn't smooth because of flour lumps that haven't been mixed properly, or you added raw flour to the dough after adding eggs.

What are the 3 types of pastry dough?

Brisée, Sucrée, & Sablée: The 3 Types of Pastry Dough You Need to Know. There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.

What makes pastry flaky?

Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) that's used to make the dough. ... During baking, the pieces of fat melt away, leaving air pockets that then expand a little from steam. The result is a slightly risen crust of layers separated by the air pockets-in other words, a flaky crust.

What makes a good pastry?

A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.

What tool do we used when making a pie?

The easiest way to make pie dough is with a food processor that will evenly cut your butter into your flour. The Breville Sous Chef 12 is our favorite food processor.

What can I use instead of a pie cutter?

A few common kitchen tools can be used instead of a pastry cutter....Pastry Cutter Substitutes

• Fork: Cut the butter (or whatever fat you're using) into small pieces. ...
• Butter Knives: Add small pieces of butter to the bowl of ingredients and hold one butter knife in each hand.

What is a pie shield?

A pie crust shield is a baking tool that covers the outer edge of a pie to keep it from over-browning or burning while the pie bakes.

What are the essentials to make a tart?

One of the most important ingredients in your recipe is the butter you use. It could be salted or unsalted however whats most important is the consistency of the butter. It is essential that you use cold butter while making the dough. This is what keeps your crust crisp.

Why is my tart crust so hard?

Crust tough: Sometimes there is not enough fat in the recipe which allows too much gluten to develop. Overworking the dough also makes it tough. When a crust is served cold it will often be tough because the fat is chilled, making the crust hard. Pastry is crumbly and hard to roll: Measure your ingredients carefully.

How do you tell if a tart is cooked?

Tip 7: Half-fill the tart with custard Bake it at a low temperature, checking and rotating it halfway through cooking to ensure it cooks evenly, until it's set but still has a bit of a wobble in the centre. The best way to check this is to nudge the pan gently.

How do you make mini tarts without a tart pan?

Place a ball in the center of each cup. Cover a ball with a small piece of plastic wrap and push the dough into the bottom and up the sides of the cup using the bottom of a shot glass, a Champagne cork, or another suitably sized object (I use the pestle from my mortar and pestle). Repeat to shape the remaining cups.

Can I use a springform pan instead of a tart pan?

As mentioned earlier, one of the most important features of a tart pan is its lift-out bottom, and that's why springform pans are another great tart pan substitute. With a slightly different mechanism, springform pans also allow you to separate the bottom from the sides of the pan easily.

Do you grease tart pans?

Usually, you don't have to grease tart pans, and many tart pans come with a non-stick finish which ensures easy unmolding of tarts.

How do you get a tart out of a non removable bottom pan?

Option 1: Use an Inverted Stand

1. If you can't find a proper stand, then invert the chosen object.
2. Place the tart on your makeshift stage.
3. Use both hands to wiggle off the tart ring or edge of the removable-bottom pan.
4. You can transfer the tart as is.

Do you poke holes in pie crust before baking?

Before you bake, you'll want to use a fork to poke holes in the crust. This allows steam to escape and keeps the pie from bubbling up. Once this is done, you'll need to add weights.

Do you always need to blind bake pastry?

How to... / Pastry / How to Bake pastry blind. ... Pre-baking or 'baking blind' ensures that the pastry is cooked properly. Most, but not all, tarts call for this. Before baking blind, chill the pastry case for at least 30 minutes, to firm the butter so that the pastry will hold its shape.

How do I keep my bottom crust from getting soggy?

Prevent a Soggy Bottom Pie Crust

1. Bake it Blind.
2. Choose a Rack.
3. Brush the Bottom.
4. Use a Cookie Sheet.
5. Make a Thicker Crust.
6. Add a Layer.
7. Fill It While It's Hot.