-
PASTRY SHOP
- Pâte â choux (choux paste)
- Pâte brisée (shortcrust)
- Pâte dough
- and more
- Generally more shortening is incorporated into the doughs and mixes to produce more tender and mosit products.
- To leaven the products we rely more on the technique of "creaming" of sugar with eggs, using more eggs than in the bakery and combing with another technique called "folding" which helps maintain the air that has been incorporated into via the creaming process.
- Here we also will use more types of sugar and sweeteners and in greater quantities.
- Very little use of the high gluten bread flour.
- Much more use of cake and pastry flour with more reliance on industrial mixes.
- weighed
- measure
This area will also supply non-sweet items, which are referred to as "savory" doughs. These are salt dough products, and usually used for appetizers or "Hors-d'Oeuvres" examples are.....
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A major difference between the Pastry Shop and the Bakery is how the flour is handled and the subsequent dough is worked. In the bakery we want to develop the gluten present in the wheat flour but in the pastry shop our goal is "normally" just the opposite. Here gluten development will produce tough doughs and cakes, not tender and soft like we want. Below are some other differences between the Bakery and Pastry Shop.........
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| PRODUCT | CORRECT FLOUR TO USE |
|---|---|
| Bread | High Protein = Bread Flour |
| Cakes | Low Protein = Cake Flour |
| Pastries | Medium Protein = Pastry Flour |
| Muffins | Low Protein = Cake Flour |
| Danish Pastries | Medium Protein = Pastry Flour |
| Eclair Paster (choux) | High Protein = Bread Flour |
| Puff Pastry | High Protein = Bread Flour |
| Biscuits | Medium Protein = Pastry Flour |
IMPORTANT GENERAL INFORMATION
Remember what you have learned and have been instructed about the need to be very
Exact when working in the Bake Shop areas. Accurate measurements and correct handling of the ingredients and equipment and the goals in this section and a necessary to succeed here. On top of this, the pastry shop is more demanding in regards to cleanliness and organization. You must work clean here and in a peaceful manner. Befor you begin a preparation get all your ingredients ready........
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and all the equipment needed to complete the recipe, including any preheating of ovens.
Notes
Fondant Icing can also produced using glucose with a typical recipe being
THE "SHOP" ITSELF
GENERAL INFORMATION
The Pastry Shop in the hotel is a special section of the BAKE SHOP department. Equipment of course is shared with the bakery. However the pastry cooks and chefs require a few more specialized materials, and most important a cool, dry room. One that is air conditioned is the best. This is needed for chocolate, delicate and intricate decorating, and sugar work. Like the bakery, a peaceful environment is very conducive to high quality work.
EQUIPMENT
for large scale mixing, whipping and blending
for all types of whipping and mixing work
for small quantities of specialize work
Moist proof or "ferment or rise" the dough
for rolling various doughs (puff, danish, cookie) / is more crucial in pastry work than bakery work.
the principal baking oven in the bake shop; gas fired, electronically controlled
for all forms of baking cakes and pastries
for making milk and cream based sauces and heating or cooking almost anything with a steam jacket. Multi purpose and extremely useful.
for all forms of baking cakes and pastries rapidly
melting sugar and controling the temperature
to make those fresh hard to get flavors
Utensils
Get best quality paint brush style.
4 inch, 3 inch, 2 inch, 1 inch
best are the plastic lined and well stitched. For fine work purchase a complete cake decorating set of tubes and bags with nylon quick change tip. Get stainless steel tubes in various sizes and styles like;
open star tips closed star tips fluted tips plain tips
to make egg washes and other liquid preparations
for cutting 5 equal sized strips of dough at the same time
for perforating doughs
a pizza cutter for trimming dough items
necessary for dipping chocolates
various sizes for mixing without discoloring milk based sauces
for hygienically cleaning out bowls and mixes
fluted set and plain set
INGREDIENTS
As mentioned before, one of the primary goals of the pastry shop training course is to understand the proper handling and use of the ingredients. This is one of the main objectives of this section on ingredients.
To repeat because of it's importance, the main thrust here is that unlke the bakery shop here we use a lot of cake and pastry flours, low and medium gluten content flours respectively. Gluten developlment is NOT the goal here, but light and tender products.
LEAVENERS
Here we depend a lot on the physical leaveners mentioned previously in the bakery. Utilizing the creaming technique and the folding method to incroporate the "capture" air, many of the light cakes and doughs are produced. Also there is a utiliztion of the chemical agents in some recipes such as cake mixes.
SHORTENERS and FATS
Here once again we will be using more quantities than in the bakery, and greater varieties. Shorteneing is crucial in helping the flour in the mixes to slide or expand easily. Once again these fats serve as lubricants, but since we usually do not have the luxury of yeast to insure the expanding, the function of shorteners is much more crucial here.
SWEETENERS { BACK TO COLD KITCHEN }
More important than in the bakery, sugars of all types and sweeteners play a major role, and why shouldn't they. Remember that this is the department that produces the sweet desserts for the hotel. The art of sugar molding and the criticial importance of using a thermometer when heating sugar (and chocolate) to the recipes specified point is a criticial point that you must understand and execute.
Cooking Sugar
The cooking of sugar requires a lot of attention and quick reactions. You must begin with as clean and pure a sugar as is possible and use a very heavy bottomed sauce pan, copper is the best. What happens is that as the temperature of the cooking sugar rises there occur different degrees of crystallization. The terminology is based on this. What happens does so quickly as the various stages are close together in the temperature range.
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SUGAR COOKING STAGESSTAGE DEGREE TEMP. RANGE F. TEMP. RANGE C. DESCRIPTION
Thread First 230-234 110-115 The sugar syrup dropped into ice water forms a coarse thread. Soft ball Second 234-240 115-116 The sugar syrup dropped into ice water forms a ball but falttens out when picked up with fingers.
Firm ball third 242-248 116-120 The sugar syrup dropped into ice water forms a ball that holds it's shape unless presed.
Hard ball fourth 250-268 121-131 The sugar syrup dropped into ice water forms a holds shape well but is still malleable.
Soft crack fifth 270-290 132-143 The sugar syrup dropped into ice water will divide into still malleable hard threads.
Hard crack sixth 300-310 149-154 The sugar syrup dropped into ice water will divide into hard, brittle threads. Once the sugar has reached this stage it needs to be watched very closely because it passes rapidly into the caramel stage.
Caramelized sugar none 310-338 155 The sugar syrup acheives it's golden brown color in just a few seconds more. When cooled is brittle and breaks easily. Once past this temperature it will begin to burn, blacken and stink up the pastrty shop.
The professional pastry chef or cook will use instruments to help control the sugar cooking process. They will help identify the different degrees, densities, Baumé Scales or stages.
To be sucessful you must.....
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cannot read beyond the "ball" stages.
212-347 degrees F. (100-175 C.)
FLAVORINGS
As stated previously, flavorings are used more in the pastry shop than the bakery.
GLAZES
These gelatinized sweet jelly-like products function to seal in freshness , maintain mositure in the glazed products and improve eye appeal and presentation. They also contribute flavor depending on their origin (see below) so make the selection thoughtfully. Very important in pastry "finishing" especially in open faced fruit tarts, pies, various cakes and danish. They need to be ungelatinized by gentle warming, then they are usually appled with clean pastry brushes and light strokes This product is almost always purchased and comes in bulk tubs. Can be easily made in pastry shop if required. The three types we will deal with are ....
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....
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NUTS & NUT PASTES
These are used with some frequency in pastry work, more so in ice cream confection. Pistachio is one of the most common ones. Also quite famous is the almond paste preparation called........
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Utilized with frequency; candied fruits being most used. Other examples are dried apricots, dried apples, dried cherries, raisins and prunes.
FONDANT
This is a type of sugar product with many, many used in the pastry shop. For glazing purposes it should be heated to 98 degrees F, no more or no less. It is basically a syrup of sugar and water, cooked to the soft ball stage and then while cooling, poured out onto a marble or slate slab and vigorously worked with a spatula until it turns opaque white in color and smooth in texture. Fondant can be colored very easily and flavored also. Flavorings such as chocolate, liquers, coffee, and other essences and concentrates can be used. Left over and dried out fondant can be added to cocolate fondant. Fondant left in the sauce pan from one day to the next should be mositened with hot water (do not disturb while softening) for a few minutes before warming. Now fondant is almost always purchased commercially and like marzipan comes in varying qualities. A sample recipe would be
GELATIN
There are two types of this thickening agent with used in the pastry shop. On contact with cold water it expands and swells and on contact with hot water forms a viscous liquid that jellies upon cooling if it has been handled properly.
Caution, do not boil for long periods as it will lose it's ability to jell.
This needs to be softened in a little bit cold water first, and then warmed to dissolve the gelatin and then it can be added to the warm product you wish to "'gel" or thicken upon cooling. One American envelope contains 8 grams.
The preferred and easier to use of the two. The sheets are placed in a bowl of cold water for a few minutes, then the ateris squeezed out of the sheets and the sheets can be directly stirred into the warm liquid. Stir until completly dissolved. A sheet weighs 2 grams.
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