tailieunhanh - Lecture Professional cooking (6/e): Chapter 34 - Wayne Gisslen

Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts. | Chapter 34 Pies and Pastries Chapter Objectives 1. Prepare flaky pie dough and mealy pie dough. 2. Prepare crumb crusts and short, or cookie, crusts. 3. Assemble and bake pies. 4. Prepare the following pie fillings: fruit fillings using the cooked juice method, the cooked fruit method, and the old-fashioned method; custard or soft fillings; cream pie fillings; and chiffon fillings. 5. Prepare puff pastry dough and puff dough products. 6. Prepare éclair paste and éclair paste products. 7. Prepare standard meringues and meringue desserts. 8. Prepare fruit desserts. Pies hold a special place in North America, because the early settlers used to make pies daily, sometimes 21 per week, one for each meal Pie Doughs Ingredients Flour Fat Liquid Salt Temperature Pie doughs should be kept at 60o F (15o C) during mixing and makeup because: Shortening has the best consistency when cool Gluten develops more slowly at cool temperatures - a good thing Pie Dough Types Flaky pie dough | Chapter 34 Pies and Pastries Chapter Objectives 1. Prepare flaky pie dough and mealy pie dough. 2. Prepare crumb crusts and short, or cookie, crusts. 3. Assemble and bake pies. 4. Prepare the following pie fillings: fruit fillings using the cooked juice method, the cooked fruit method, and the old-fashioned method; custard or soft fillings; cream pie fillings; and chiffon fillings. 5. Prepare puff pastry dough and puff dough products. 6. Prepare éclair paste and éclair paste products. 7. Prepare standard meringues and meringue desserts. 8. Prepare fruit desserts. Pies hold a special place in North America, because the early settlers used to make pies daily, sometimes 21 per week, one for each meal Pie Doughs Ingredients Flour Fat Liquid Salt Temperature Pie doughs should be kept at 60o F (15o C) during mixing and makeup because: Shortening has the best consistency when cool Gluten develops more slowly at cool temperatures - a good thing Pie Dough Types Flaky pie dough Mealy pie dough Trimmings - reworked scraps or trimmings are tougher than freshly made dough Other Pie Crusts Crumb crusts Graham cracker Vanilla or chocolate wafer Gingersnap crumbs Usually used for unbaked pies, such as cream pies and chiffons Other Pie Crusts (cont’d) Short-Dough crusts A kind of cookie dough Richer than regular pie pastry, contains butter, sugar, and eggs Used primarily for small fruit tarts Assembly and Baking Two groups Baked pies - Raw pie shells are filled and baked Unbaked pies – Baked pie shells are filled, allow to set, and served The Soggy Bottom These can be avoided in several ways Use a mealy dough for bottom crusts Use high heat at the beginning of baking Do not fill with hot filling Do not use dark metal pie pans, which absorb heat Starches for Fillings Types: Corn starch Waxy maize Instant starch Cooking starches Sugar and strong acids reduce the thickening powder, so add sugar and strong acids ater starch has thickened Fillings