Fundamentals of Baking - Choux Pastry

Pastry

A group of doughs that are made of flour, water, and fat. It can also refer to foods that are made with this dough

1) Flaky

2) Mealy

3) Crumb

4) Shortcrust

Types of pastry/pie crust

Flaky Crust (AKA Pate Brisée)

Used for top crusts mostly, but can also be used as a pre-baked flaky shell.

Short Flake = Fat particles size of a pea

Long Flake = Fat particles are the size of a peanut

Difference between short and long flake in preparation

How does flake work?

Larger pieces of fat -> more flaky crust will be

Flakes = fat pockets created during baking process

- When fat melts, it creates steam, which creates the flaky layers

Mealy Crust

More compact crust that's firmer and sturdier

- used for fruit/poured fillings (ex. Pumpkin)

- During cutting process, the fat pieces are VERY small and the dry ingredients look like cornmeal

Fats used in pie dough

Type of fat -> affects flavor and flakiness of dough

Butter = rich flavor, BUT less flaky dough

- low melting point

Shortening/lard = more flaky dough, BUT less flavor

Lard = most flaky crust

**Oil = NOT flaky crust

Procedure for pie dough (mealy & flaky)

1) Sift - Flour, salt, and sugar together in a large bowl

2) Cut - Fat into the flour.

3) Add - Cold liquid gradually, mixing just until the dough holds together

4) Chill - Cover the dough with plastic wrap and chill thoroughly before using

3 parts flour, 2 parts fat, 1 part liquid

3-2-1- pie dough ratio

Crumb crusts

Consists of a bottom crust made from ground cookie crumbs moistened with butter

- Can also use ground nuts (ex. walnut, almond, pistachio, and pecan)

It can be pre-baked with cream,chiffon, or cheesecake filling

1 part melting butter, 2 parts sugar, 4 parts crumb

Ratio for crumb crusts

Short crusts/Sweet tart dough (AKA Pate Sucre)

Rich, non-flaky dough used for tarts

- utilizes the creaming method

- contains egg yolks and the fat is blended in thoroughly (process prevents ait pockets from forming)

- less gluten is developed, resulting in more tender dough

Shrinking

When one over-mixes or overworks the dough, there's too little fat, or there's improper rolling

Soggy crust

There's wrong dough, too low oven temp, or its underbaked

Crumbly crust

There's not enough liquid, not enough fat, or improper mixing

Tough crust

There's too little fat, or over-mixing

What is Pate à Choux?

A twice cooked dough, once on the stovetop, again in the oven.

- A neutral dough that can be used for both sweet AND savory applications

- Leavened by steam produced by eggs

Pastry flour (Pate a choux)

Compared to Bread flour it has:

- Soft texture

- Maintains shape better

- Not as much hydration due to lower protein content

Bread flour (Pate a choux)

Compared to pastry flour it has:

- Firmer mixture

- Increases expansion in over producing hollow shell

- More hydration and gluten development

Milk (Pate a choux)

Compared to water it has:

- Lower hydration

- Tender product due to presence of fats

- Increased color/browning in oven due to presence of protein

Water (Pate a choux)

Compared to milk it has:

- Full hydration

- Crisp light texture of finished product

- Does not over brown, can be baked at a higher temp

- Starches gelatinize faster during cooking process

Eggs in Pate a Choux

1) Chief source of leavening

- Water -> steam

- Proteins allow for expansion of product and setting of product in oven

2) Main source of hydration

- More eggs = higher and lighter final product

- Less eggs = dense shells that can't be filled

Fat in Pate a choux

1) Tenderizes gluten and strengthens protein matrix

2) Allows for crisp product

3) Provides flavor + benefits of milk without milk protein for over browning

Options = Butter (mainly), lard, shortening, margarine

Salt in Pate a Choux

- Flavor Booster

- Smoothes dough

- Tenderizes gluten

- Increases shelf life

Sugar in Pate a choux

- Flavors dough

- Provides sweetness

- Provides some color and browning

1) Scale ingredients

2) Bring liquid, fat, salt, and sugar to a boil

3) Add all the flour at once

4) Stir mixture over heat constantly with a wooden spoon

5) Cool mixture slightly

6) Slowly add eggs one at a time

- Ensure full incorporation of one egg before adding the next

- Mixture should hold shape slightly

Pate a Choux process

Baking Pate a Choux

1) Pipe into desired shapes (Round or star tip)

2) allow enough distance in between them for growth

3) High heat then decrease heat

- provides expansion and set

- Dries and hollows interior

Finishing Pate a Choux/Final Look

- Light crisp shell

- golden Brown

- Hollow interior

- Uniformity