Pastry

Question 1

There are eight types of pastry. Name FIVE of them and identify one baked product that would use this type of pastry.

Answer 1

• Short crust - quiches, mince pies and jam tarts
• Sugar paste/ pate sucre - lemon meringue pie, bakewell tart
• Cheese pastry - cheese straws and savoury flans
• Choux pastry - profiteroles, chocolate eclairs
• Puff pastry - cream horns and sausage rolls
• Rough puff pastry - cream horns and sausage rolls
• Flaky pastry- baklava
• filo pastry - strudel

Question 2

What method do you use to make short crust pastry?

Answer 2

The rubbing in method.

Question 3

Identify FIVE top tips when making short crust pastry.

Answer 3

• Keep everything as cool as possible.
• Sieve the flour to add air and get rid of lumps.
• Use a mixture of fats (lard makes it ‘short’ (crumbly), butter adds flavour and colour).
• Fats should be no more than half the weight of the flour.
• Rub in with your fingertips only as this is the coldest part of your hand. Lift your hands above the bowl to add air.
• Once the mixture resembles breadcrumbs stop rubbing.
• Add 1 teaspoon of water for every 25g of flour.
• Once the mixture starts to clump together, use your hands to bring it into a dough.
• Knead the pastry very lightly but do not overwork it.
• Roll the pastry as thin as possible.
• Always push the pastry into the shape of the dish - never stretch it.
• Allow to rest before baking.
• Use a hot oven so that the fat melts (around gas mark 6/200C).

Question 4

If you struggle to roll out the pastry as it is breaking, what can you do?

Answer 4

Roll it between two sheets of greaseproof paper.

Question 5

How does choux pastry differ from the rest of the other types of pastry?

Answer 5

It is cooked on the hob first and then baked in an oven.

Question 6

When cooking choux pastry on the hob first, how do you know your dough is ready?

Answer 6

It forms a ball and comes away from the side of the pan.

Question 7

Why do we throw a bit of water into the oven when cooking choux pastry?

Answer 7

To create steam to help the choux pastry to rise better.

Question 8

Why do you need to prick the choux pastry with a knife or skewer immediately when you take it out of the oven?

Answer 8

To let the steam inside the buns escape otherwise they will collapse.