1. Vikas Kumar

2.  What are pastries
 Different types of pastry
Short crust pastry
Sweet pastry
Laminated pastry
Choux pastry
 Recipes and methods of preparation
 Uses of each pastry
 Care to be taken while preparing pastry
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3.  The word pastry comes from the paste,
probably where the paste of water and flour
was used to coat the meat before baking.
 In bakery paste and pastry do not refer to
things that are ground with a liquid to form a
paste
 Many basic pastes such as choux paste are
used for making various types of pastries
 Sweet paste is used to make cookies and
tarts
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4. Vikas Kumar
 In bakery and confectionery many pastes
resemble dough, but are grouped into the
group of pastry
 Pastes form the base of many pastries,
while many are used as filling

5.  It is important to understand the role played
by the ingredients in each paste
 Many pastes look like a dough, but are
classified as a paste.The reason is, when they
are freshly made they appear like a paste, but
when refrigerated texture changes.
 Dough refers to kneading of flour with water
to develop gluten
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6.  It is crisp and brittle
and not elastic.
 It is usually used for
making savoury
products
Flour Fat Liquid
Soft flour to avoid
elasticity
Butter is usually used
margarine can be the
alternative
Cold water
preferably ice water
should be used to
avoid melting of fat
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7.  Step-1: Mix the butter and flour by
Rubbing in Method: Cut pieces of butter, chill it so that
it remains hard and then rub into the flour to get
breadcrumb size particles. Sprinkle cold water,
lightly mix and refrigerate the pastry
 Step-2 Chill the paste in refrigerator
It will be easier to roll if the paste is put in a plastic bag
and flattened out with fingers before refrigerating
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8. For makingTarts, pies
and flan
Can be rolled and cut into
shapes
For making savoury
biscuits
Certain meat is encased
in short crust prior to
baking
Savoury
Tart
Pie
Flan
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9.  It is short and brittle like short crust but is
sweet in taste
 Usage is restricted to sweet products
Flour Fat Liquid Sweetener
Soft flour to avoid
elasticity
If chocolate flavour
is desired replace
20% flour with
cocoa powder
Butter is used
preferably
Creamed with sugar
before adding egg
Egg are as a liquid
Cold eggs are used
Sometime milk is
added
Castor or icing sugar
is recommended as
they are easy to
dissolve
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10.  Step-1 Cream the butter with sugar till light
and fluffy
 Step-2Add eggs one by one and keep
beating
 Step-3 Fold in the sifted flour gently avoid
over mixing or the paste will loose shortening
effect
 Refrigerate the paste
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11.  Used for tarts, pies
and flans (only
sweet)
 Rolled and cut into
various shapes and
baked as cookies
 As a base for certain
cakes and pastries
 SweetTart
 Sweet Pies
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12.  Choux means cabbage in French
 Consistency between a dough and a batter
and is used both for sweet and savoury
 May or may not contain sugar
 Partially pre cooked can be baked, fried or
boiled , depending upon the dish
 When baked the steam is formed inside
which makes it hollow , it is baked at slow
temperature
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13. Flour Fat Liquid
Medium or Strong flour as
the elasticity is required
Butter as it gives a better
flavour
Water and egg are the
primary liquids
 Step-1 Place the water and fat (cut in small pieces) in a
pan and heat until both boil
 Step-2Add all the flour at once stir continuously with a
wooden spoon till it leaves the sides (panada)
 Add eggs one at a time while stirring to a smooth paste
 The paste should be smooth and should retain its shape
when piped
 Bake at high temp (200 to 220 C)initially then at low
 After baking should be light and hollow from inside
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14.  Is a versatile
pastry could be
used in savoury
and sweet
 Many uses of
this paste and is
cooked
according to the
requirement
 Piping
 Hollow
 Gnocchi
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15. Vikas Kumar

16.  Lamination means covering with thin layer
 In bakery it means dough layered fat in such a
manner that, layers of dough are separated
by fat
 It can be made with plain dough or a
fermented yeast dough, the structure is built
by alternate layers of fat and dough.
 When baked the fat melts and create gaps
between the sheets
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17. Flour Fat Liquid Acid Flavouring
Hard flour or
bread flour must
be used as gluten
must be well
formed so that it
can hold the
layers
Fat should
be elastic
and should
have high
melting
point
Cold water
should be used
to avoid
melting of
encasing fat
Lemon juice or
vinegar to have
a bleaching
effect and to
strengthen the
gluten
Only salt is
added as
flavour, it also
give colour and
taste to end
product.
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Step-1: Make a dough with flour. pinch of salt and water, let it rest for 20 min.
Step-2 : Roll the dough .5 inch thick rectangle shape and apply softened butter, fold
in book shape and let it rest in refrigerator for 5 min.
Step 3: Repeat the process three time with cooling of 10 min every time
Step4: the Dough is ready for use.
Watch the videos for better understanding of processes

18. Vikas Kumar