Information Sheet 1: PREPARE AND PRODUCE PASTRY

PRODUCTS

This unit deals with the knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high quality pastry
products in commercial food production environment and hospitality
establishments

OBJECTIVE:
As you perform all the activities in this learning material entitled “PASTRY
PRODUCT”, you should be able to:
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures
2. A variety of pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products
and standard operating procedures
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and
enterprise practices
6. A variety of fillings and coating/icing, glazes and decorations for pastry
products are prepared according to standard recipes, enterprise
standards and/or customer preferences
7. Pastry products are filled and decorated, where required and appropriate,
in accordance with standard recipes and/or enterprise standards and
customer preferences
8. Pastry products are finished according to desired product characteristics
9. Baked pastry products are presented according to established standards
and procedures.
10.Pastry products are stored according to established standards and
procedures
11.Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
Information sheet 2.1.1
.

What is a Pastry?

Pastry comes from the word “paste” which means a mixture of

flour, liquid and fat. Generally, Pastry is a rich flour mixtures
that contain a relatively high proportion of fat to flour and relatively low liquid
content. This include certain types of Pastry basics (Pate brisee and short
pastries, puff pastry, choux pastry, strudel and phyllo, baked meringues), Tarts
and special pastries (tarts and pies), specialty (empanada and hopia).This is the
best liked desserts in the Philippines. The secret of a delicious pastry is a well-
made crust.

Ingredients used in Pastry Making

There are different Ingredients in Pastry Making are the following;

a. Flour. Ideally Pastry flour is used in making pastry dough. This type of
flour has less gluten. the used of All-purpose flour may also be used
provided that manipulation is controlled with the used of less mixing.

b. Shortening. Butter, lard, and hydrogenated shortening are better than

liquid oil. The used of this kind shortening are fats that contain
moisture. If the shortenings are not available oil could be used but in
lesser amount and less water.

c. Liquid Milk or Water. When using liquids in the mixture it should be

cold its needed for the proper hydrogenation of the flour and for the
proper distribution of fat globules in the flour. The used of milk in the
mixture contributes color and flavor of crust. These make the dough
cohesive for rolling.

d. Salt. It enhances the flavor of pastry crust. When margaringe and salted
butter is used, salt should be omitted.

e. Steam is the primary leavener for pie crust and air is the secondary
leavening agent. Both are needed for the desired flakiness in the finished
product.

The ingredients presented is used in making the Crust of the pastry products.
The Crust is the outer part of bread made up of shortening, water and salt. The
good quality crust has a great contribution in the delicious pastry.

CLASSIFICATION OF PASTRY PRODUCT

Pastries forms are based on the crust are based on the following:

Types of Pastry Basics

1. Pate Brisee (prounced as path bree- ZAY) is a French term which

means a broken dough. This is used of short crust pastry that is rich
pastry dough used especially to make flaky tarts, and pie ideally both
savory and sweet. It is mixed the same way as the Pie dough was
made and creaming method. this contains only the basic ingredients:
butter, flour, salt, and cold water. Used the 1 part butter to 2 parts of
flour.
2. Puff pastry comes from the French term pate feuilletee (pronounced
as ), which means, to leaf through. best known for being flaky and
light, it is a kind of unleavened dough. It is formed an airy layers the
result of foldingover itself several times this method is known
laminating

3. Choux Pastry comes from the French term pate a choux. This type of
pastry dough is made from eggs, butter, flour and water. there is no
leavening agent on its ingredients because the cooking techniques for
the doughpuffs the pastry through the use of steam. This pastry are
filled with cream and topped or covered with chocolate.

4. Strudel and Phyllo is dough consist of a layering of very thin or

paper thin sheets dough. Strudel is a type of layered pastry from a
thin sheet of rolled dough with a filling that is usually sweet. Phyllo is
a dough that is usually used for appetizers.

5. Baked meringue is a mixture of a beaten egg whites and sugar or hot

syrup until they are stiff enough to peaks, baked until crisp and used
as toppings for pies and cookies.

Stages in Beating egg white

1. Frothy- the entire mass forms and bubbles appear.

2. Rounded peak- peaks turns over slightly

3. Stiff peaks- peaks remain standing when the mixer or the

beater is lifted.

Things to remember when baking meringue in a pie:

1. Avoid weeping. This takes places as water enters on the mixture

and resulting in water collecting at the bottom of the pan. To avoid
this it is better to start adding sugar little at a time on the egg
white and it should be properly dissolve to easily incorporate the
stiff consistency.

2. Avoid condensation. To avoid condensation make sure that the

filing is warm to hot to be place on the pie crust to avoid watering
of the meringue. It help assist the cooking of the meringue.

3. Avoid Overbaked. For the meringue ¾ to 1 inch thick, bake at

425 F for 6 minutes, or at 400 F for 8 minutes, or at 350 F for 18
minutes.

4. Do not refrigerate. This will increase of the weeping of the pie

when refrigerated.

5. Add cornstarch. Adding of cornstarch into the egg whites to

stabilize the merngue and egg protein. For each egg in the recipe,
mix together ¼ tablespoon cornstarch and 4 teaspoon water.
Stirring gently the cornstarch and water while heating until
mixture is thicken. As the sugar is beaten into the meringue and
begin to shape peak and cornstarch mixture a little at a time until
it is all used.

6. Cover properly the pie with meringue. Sealing the pie help
eliminate excess moisture from entering. This will prevent weeping
on the pie.

Tarts and Special Pastries

1. Pie is a baked dish which is usually made of a pastry dough
casing that covers or completely contains a filling of various sweet and
savory ingredients. There are two type of Pie; Single crust or one crust
pie and Two crust or double crust pie. Single crust or one crust pie is a
pie that is lined with a thin layer of dough, which is baked first if the
filling is added to the pie shell, is cooked. The pie crust can be cooked
without the filling and the filling can be cooked without topping and
crust but for more desirable appearance of the pie the filling can be
topped with soft or hard meringue or whipped cream. and there are some
instances that the fillings and crust can be baked at the same time.
However, the two-crust pie is the same in terms of recipe with the single
crust pie but it should be doubled and divided into two dough. The first
dough is used to line the bottom of the pan and the other is rolled to
cover the filling which are baked together at the same time.

2. Tarts is served individually and smaller than the pie which have the
same method of preparing in the single crust pie. tarts is also called
as small pie. Boat tarts such as ube tart, macapuno tart, cheese tart
are examples of Tarts.

3. Local Filipino Pastries this include local and regional delicacies like
empanadita, empanada, hopia, otap, etc.
Basic Pastry Ingredients

Quantity Items

1 C All-purpose Flour

½ C Butter

3 Tbsp. Milk

2 Tbsp. Water

1 Tsp Salt

PROCEDURE

1. Measure flour without shifting. Add refined salt into flour.

2. Sift flour with salt into mixing bowl.

3. Measure butter at room temperature then add into flour in the mixing
bowl.

4. Blend with pastry blender or with the use of two table knives cut into the
flour to mix with butter until becoming like coarse meal.

5. Add water and mix further until the coarse meal is thoroughly soak.

6. Sprinkle a little flour on the kneading board on rolling pin

7. Roll dough starting from the center to the outer edges at all direction,
lifting the rolling pin when near the edge to have uniform thickness.

8. Spread the dough to make as much as possible a circular piece and

about 1 ½ inches wider than the pie plate.

9. Roll the dough around the rolling pin and unroll over the pie plate.
Arrange snugly to fit the pan or pie plate.

10.Prick the bottom of the dough sheet with tines of the fork

11.Place pie filling into the pastry, then fold in about ½ to ¾ inch of the
edges, and arrange this neatly with a decoration with use of fork tines or
whatever decorative instrument available such as the handle of the
teaspoon.

BAKING OF PASTRY

 Preheat oven at 218◦C (425◦F) for 12 to 15 minutes. The baking

temperature should be maintained throughout the baking period and
pans must be placed properly spaced to insure adequate heating around
the pans. if the filling has been precooked for 15 minutes, for filling has
not precooked for 30 minutes and for double crusted 35 minutes until
olden brown.

Most of the pastry products have the same ingredients. It only differs on the
quantity of each ingredients. One good example is the ingredients used in
scone and biscuit. Both have the same ingredients but the only difference is the
increase amount of milk in making scones.
Characteristics of a good quality Pastry

A good pastry is measured by the characteristics manifested both on the

outside appearance and he inside texture. The characteristics that are not
appropriate appearance of the pastry and their causes.

Characteristics Good Poor Causes

Interior
Wrong proportion of
Delicately ingredients; overmixing;
1. Texture crisp; flaky; Shrinks stretching of dough; pastry
not compact in pan over handled; old dough;
nor soggy uneven thickness when
rolled
Cuts easily Crust Less amount of fat, too
2. Tenderness but not thick, much water; water not cold;
crumbly or soft, pastry rolled too thick;’
tough doughy oven temperature too low
Rich; delicate;
no scorched
fat or salty Wrong proportion of
Poor
3. Flavor taste; does not ingredients; poor quality of
flavor
over power the ingredients
taste of the
filling
Exterior
Even thinness Crust
Less amount of fat, too
all over; thin,
much water; water not cold;
1. shape attractive and brittle
pastry rolled too thick; oven
neat; even burns
temperature too low
edges easily
Pastry fitted too tightly in
Pastry
pan; pricked inadequately;
2. size Fits pan well shell
oven temperature too low;
blisters
too slow oven
Too long baking time; too
hot oven; over handling of
pastry; incorrect amount of
Light golden Too dark
filling; too moist filling;
brown with soggy
3. color pastry soaked before
darker brown lower
baking starts; pie placed
edges crust
too high in the oven; too
low oven temperature;
uneven oven heat
Insufficient shortening; too
much flour; too much fat;
Slightly too much water; over
blistered; Tough mixing when water is
rough; neither crust; added; insufficient cutting
4. crust
smooth nor Solid of fat into the flour;
leathery crust prolonged standing before
looking baking; over handling or
kneading dough; too much
flour used in rolling
Information sheet 2.2 Decorating, Presenting and Storing
Pastry product

Types of Icings

The taste, texture and appearance of pastry products must always be consistent
and appealing. In decorating and giving additional taste to pastry products,
different types of icing may be used. Icing is a sweet, sugar based mixture used
to coat or fill baked products. extracts, juice among others may be added to
improve the product’s flavor. It is usually applied on pastries and breads. It
may be hard as it sets or remain gelatinous. Some examples of icing include.

1. Flat Icing is made of powdered sugar and water. This may flavored with
fruit or spices to enhance flavors of rolls, danishes, and other pastries.

2. Fondant is a decorative icing made of sugar, water and glucose or cream

of tartar used to create crystallization to give pastry products a glossy
finish once dried. it may soften or be sticky when placed in a warm,
humid area.

3. Fudge icing is made of butter, shortening, corn syrup, cocoa powder,

sugar, and other flavorings that are boiled until they become thick. it is
best to pour or spread it right away, as it will easily firm as it cools.

4. Caramel icing is made of boiled mixture of brown sugar and milk wit
butter and sugar. It should be spread right way as it easily firms once
dried.

5. Cream cheese is slightly flavorful yet can be sweet too. this may be mixed
with butter together with liquid ingredients, confectioner’s sugar and
flavoring. It can easily soften when placed in a warm area.

Different types of fillings and toppings for pies and pastries

Fillings and toppings is used to enhance the flavor and appearance of the
pastry product. In the Philippines there are a wide array of available raw
materials like fruits, meat, fish, poultry and vegetables and many other ready-
made products that is good combination for pastry products. The used of these
filling and topping it makes the product more palatable and highly nutritious
that suit to the costumers specifications.

There are many classifications of fillings and topping to used on pastry

products:

Fruit fillings include mango, pineapple, orange, apple, buko, and many
other fruits may be used. When fresh fruits are used, fill the pie crust
heapingful to allow the volume of the fruits reduced when cooked. example are
apple pie, pineapple pie and buko pie that is found locally. Vegetables are
usually used in different baked products like pizza example: pinakbet pizza,
and empanadita as a minor ingredients the common kinds used are green
pepper, mushrooms, onions and potato used as extenders for meat. Nut and
Seeds are commonly used for hopia, boat tart and rolls.

Cheese and cream gives a rich flavor and imparts distinct accent to the
product. Moreover, other products like meat, fish, and poultry that impart
nutritive value to the pies and other pastries. The used of the different filling
and topping should be well cooked as to bring out the right tenderness and the
full-bodied flavor of the major ingredients. Mind also the right consistency that
should be thick enough to retain its body to prevent it from running.
Selecting the right packaging for the pastry product could help
preserved the freshness and eating characteristic of the product. And
considering the temperature, light and air exposure that could affect to the
taste, texture and crumb structure of the product. An Individual serving of the
product should provide excellent opportunity for creative and artistic in
presentation, plating and the total packaging.

TYPES OF GLAZES

Glaze is a thin, watery, and glossy mixture coated on the product that stiffens
when it dries. It may be done before or after baking. It can be used as drizzle or
an all-over translucent toppng. it may also come in different flavors, such as
lemon, orange and chocolate.

The following are the commonly used glazes for pastry:

1. Milk glaze- helps browning of product.

2. Egg yolk glazes- also helps in browning and making the product shine.

3. Sugar glaze- a combination of sugar and water that adds shine to the
product.

4. Color wash- adds color to the product

Techniques in filling and decorating pastry products

 Garnishing

Garnish comes from the French term garnir that means decorate or furnish. In
culinary, garnishing is an art applied in presenting food items that gives
additional appeal to the customers. Best garnishing of food are commonly seen
in restaurants and hotels especially for formal dining. However, it should be
done carefully.

Do’s and Don’t’s in garnishing food.

1. It should be edible.

2. It should arranged in a simple way to make it more natural, dainty and

fresh.

3. Proper sizes and character for garnishes should be presented. Correct

proportion of service ware and garnish should be applied.

4. it should complement on the food.

5. Use odd number in placing garnish on food to make it more attractive

and not to crowded to look at.

6. The color of the garnish should give harmony to the food. Don’t over
decorate the food most especially in choosing plates.

7. Make sure it’s not too expensive.

8. Make sure that you live impression to your guest with a style.

Finishing Pastry products

Finishing techniques for pastry products varies depending on the products. to

make a product more appealing and presentable, it is very essential to improve
the final appearance of the products before it reach its final ends, the customer.
Applying finishing touch to pastry products will certainly add to its appeal.

 Decorating edges

edges of the pies may be more attractive even simple tools such as fork, knife,
and even your fingertips. this are the different ways to decorate your pastry
products.

1. Starburst edge
 Use the edge of the pans to trim the
dough evenly.
 Cut the edge of crust at about ½
inch interval to make each cut ½
inch long.
 Form triangles by folding each piece
in half diagonally.
 Press it lightly to seal the dough.
2. Cutout edge
 use the edge of pans to trim the
dough evenly.
 from the extra dough, cut shapes
using pastry cutter.
 Put the cutouts overlapping on the
edge of the crust
3. Scalloped edge
 Placed the dough in the pan and trim
it crust even onto it.
 With about ¾ inch allowance form a
stand-up rim. Put index finger and
thumb on the dough outside the edge.
 use the other thumb to push pastry
toward outside to form the desired
edge.
4. Scalloped edge variation
 Follow the steps in scalloped edge.
But make the scallops wider to
contain the width of fork.
5. Herringbone or forked edge
 Place the dough on the pan and trim
its crust evenly onto it.
 Immerse fork in flour then press its
tines on the edge of the dough
diagonally.
 Rotates tines 90 degrees and press
right next to the first set of marks.
 Rotate tines back and forth until the
entire edge is covered.
6. Lattice Pie crust
Is designed using the strips of the
dough woven on the whole pie.

Presentation of Pastry Products

Products presentation depends primarily on the type of products being

presented and displayed, the target customer, how the products will be sold,
and where these products will be sold.

Pastry arranged according to different classification like:

 The Tray Method

Most of the pastry products are presented tray. Most of the sellers presnt
their products through tray and have this individually wrap at the counter. This
method is the classic method of presenting products used in typical bakeshops.
 In a container

This is typically placed at the top of the container and it is used to secure
the pastry product.

 Use of Trolley

This type of presenting food items is commonly observed in a hotel or in a

fine dining restaurant wherein a host or hostess usually present the product to
the guest using a trolley aside from what they ave ordered.

 Service ware

This mode of presenting of food items uses platters, trays, and plates to display
and served product in buffet service restaurant, fine dining restaurants and
cafes. This technique can also be used with the use of doyley between product
and service ware.

Storing Pastry Products

Storing of ingredients and the baked product is very critical. Considering

the food safety, there things to consider when storing baked product. You need
to consider the time, the product placement and its shelf life. Some bakery
products are found to be stable at a room temperature. All baked products
needs to be served the succeeding day after its manufacturing. Always placed
the baked products in a safe and clear area. For instance, all baked product
that has fillings should be kept refrigerated and cream patisserie should be
sustain at a room temperature. While Most baked product should be used the
same day they are manufactured. But this product could be preserved properly
by the right packaging of the Pastry products.

Packaging are products created to ensure protection, handling,

attraction, safety and delivery of baked product from the producer to the
customer. Its primary purpose is to protect the baked product from external
organism that might place the product to possible damage. In this generation,
packaging is not only used to protect the protect but to give added attraction to
customers. Packaging design usually increases people’s desire and curiosity on
the product most especially if the design of the packaging material is highly
creative. And take consideration also on the initial packaging used for traveling.
Take note that the packaging materials used must allow oxygen to pass through
and maintain product’s aroma. The material should be fat and water resistant.

This are the different packaging materials used for baked products.

1. Plain cardboard boxes. This is commonly used for cakes, pies, bibingka
and other pastry product are commonly packed in a board packaging.
This can also be enhanced by putting ribbons or any decorative object.

2. Display boxes. This is usually used as the secondary packaging for the
baked products for safe traveling of the food items.

3. Aluminum foil. The cheapest material used for packaging and commonly
used as primary packaging.

4. Vertical pouches or sachet. it is known as purposive function it is similar

with the package used for brownies.

5. Poly bags. this type of bags used in breads it is usually tied or twist and
tied with stickers.

6. tube packaging. it is used for cookies and biscuits its either in

rectangular or oval shape.
7. Shrink wrapped. It is applied when heat applied on it, it shrinks tightly
over the product it is covering.

Pastry Recipes

The following are the recipes of some of the most loved pastry products in the
Philippines.

Buko Pie

4 c all purpose flour

2/3 c butter

2 tsp salt

1 c cornstarch diluted in 1 cup young coconut water

2/3 c vegetable shortening

12 to 16 tbsp cold water

4 c young coconut meat

1 ½ c granulated white sugar

Procedure

1. Prepare the crust. Combine flour and salt then mix using a whisk. add
butter and shortening then mix using a whisk. In a gradual manner, add
cold water a tablespoon while mixing the ingredient. When all ingredients
are completely mixed, divide the mixture into two equal parts. Sprinkle
flour over the flat surface and flatten the dough using a rolling pin until
it is wide enough to fit an 8 or 9 inches cake pan. Arrange he first dough
over the cake pan. this will serve as the base. Set the second flatten
dough aside. this will be needed after arranging the filling in the cake
pan.

2. Prepare the fillings. Heat the saucepan and pour in the milk then let it
boil. Add the granulated white sugar and stir. Add the young coconut
meat and cook it for 3 minutes. Add the diluted cornstarch in young
coconut water and stir thoroughly while cooking. Cook until the texture
thickens. turn off the heat and allow the mixture to cool down.

3. Preheat the oven to 375F.

4. Properly arrange the cooked filling and seal the sides.

5. Using the fork, create holes on the secondary crust. This holes will serve
as exhaust outlets that will prevent the crust from deforming.

6. Bake for 45 to 55 minutes or until the color turns golden brown. Take
note that baking time may vary in sizes and shape of the product. Make
sure to check the color of the crust to determine if baking is complete.