tailieunhanh - Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

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. | Pastries, Meringues, and Fruit Desserts Puff pastry is a rolled-in dough, like Danish and croissant dough. It is made up of many layers of fat sandwiched between layers of dough. Puff pastry contains no yeast. Although it includes no added leavening agent, it can rise to 8 times its original thickness when baked. Steam, created when the moisture in the dough layers is heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff pastry or puff dough is one of the most difficult of all bakery products to prepare. It consists of over 1,000 layers The rolling-in procedure requires a great deal of time and care. Butter is the preferred fat for rolling in because of its flavor and melt-in-the-mouth quality. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff Pastry Pastries, Meringues, and Fruit Desserts Blitz Puff Pastry Blitz is German for “lightning.” Blitz puff pastry is much easier and | Pastries, Meringues, and Fruit Desserts Puff pastry is a rolled-in dough, like Danish and croissant dough. It is made up of many layers of fat sandwiched between layers of dough. Puff pastry contains no yeast. Although it includes no added leavening agent, it can rise to 8 times its original thickness when baked. Steam, created when the moisture in the dough layers is heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff pastry or puff dough is one of the most difficult of all bakery products to prepare. It consists of over 1,000 layers The rolling-in procedure requires a great deal of time and care. Butter is the preferred fat for rolling in because of its flavor and melt-in-the-mouth quality. Puff Pastry Pastries, Meringues, and Fruit Desserts Puff Pastry Pastries, Meringues, and Fruit Desserts Blitz Puff Pastry Blitz is German for “lightning.” Blitz puff pastry is much easier and quicker to make than classic puff dough. It does not rise nearly as high as true puff pastry. It bakes up crisp and flaky and is perfectly suitable for desserts that are layered with cream fillings. Blitz puff paste is actually a flaky pie dough that is rolled and folded like regular puff dough. Puff Pastry Pastries, Meringues, and Fruit Desserts Éclairs and cream puffs are made from a dough called éclair paste or choux paste. The French name pâte à choux means “cabbage paste,” referring to the fact that cream puffs look like little cabbages. Éclair Paste Pastries, Meringues, and Fruit Desserts Pâte à choux is leavened by steam. Steam expands the product rapidly and forms large holes in the center. The heat of the oven then coagulates the gluten and egg proteins to set the structure and make a firm product. A strong flour is necessary for sufficient structure. Pâte à choux must be firm enough to hold its shape when piped from a pastry bag. Éclair Paste .