“Paste” a mixture of flour, fat & liquid Various pastries & dough & the many products made from these doughs American bakeshop  Pie dough  Puff Pastry  Éclair paste

“Neutral Dough” Do not have their own distant flavor Used as a container to “hold” other flavorfully ingredients Accent the flavor & texture of these ingredients Bland taste on their own

Simple product in terms of ingredients Flour, Fat, water & salt Success or failure How the fat is “cut” into the flour How much gluten is developed Proper techniques in handling

Best choice for pie dough Enough gluten for desired structure & flakiness Low in gluten to yield tender products If stronger flour is used (all purpose) percentage of fat can be increased slightly

Milled “Soft” wheat Weak or low in gluten Creamy to white in color “soft” to the feel “Clumps” or holds it shape when squeezed Does not “flow” evenly Does not absorb ample amount of water

Hydrogenated vegetable shortening excellent for flaky dough 100% fat “Plastic” consistency Firm & moldable Blends properly to flour Neutral in taste Higher “melting point”

Butter contributes excellent flavor Avoided in volume production Expensive “Low” melting point Making the dough difficult to work with blend Used in tart or tartlets

Processed “hog” fat Fat surrounding vital organs Excellent shortening for it’s firm & plastic consistency “High” melting point Superior “flakiness” Not widely used Ethnic production

Develops gluten Structure & flakiness 40°f or colder Too much: tough & gluten Too little: Hard to handle Milk: Richer, Color but Less crispy

Some tenderizing & conditioning effect on gluten Contributes to the flavor of the dough Salt may be added to the dry ingredients or added to the liquids for better distribution

Must be kept Cool at least 60° F ( 15°C) Mixing & Make-Up 1. Shortening best consistency when cool 2. Too warm, blends too easily 3. Gluten develops more slowly

Long Flake Used for “Upper Crust” Extremely tender Fat is “cut” or “rubbed” to walnut size Flour is NOT completely blended with the fat Short Flake “All Purpose” Excellent for top or bottom crust Fruit Pies Fat is “cut” or “Rubbed” to pea size Flour to fat is evenly “coated”

Fat is blended evenly into the flour more thoroughly until the mixture resembles cornmeal or sand (Sablé Mixture) Excellent for Custard fillings or fillings “baked” The crust is very “Short” Tender because of less gluten development The baked dough is less likely to absorb moisture & less “soggy” finished product

Trimmings from rolled out or worked dough will be tougher than freshly made dough Best results can be combined to a mealy dough & used for bottom crust ONLY Hand Mixing is best for small batches Especially for “Flakey Dough” Better control & quality Batches of 10 pounds or more can be better machined mixed Be careful NOT to over mix.

“Rule of Thumb” Best to scale to desired weight For every inch = ounce Best to go one ounce over inch size Example: 9” to 9 ounces Or 9” to 10 ounces After mixing to desired consistency Doughs must rest for at least One Hour or for best results over night Doughs can be frozen for up to 6 mouths. Always keep dough chilled. Try not to rework doughs

One of the most remarkable product of the bakeshop Contains NO leavening ingredient but can rise more than 8X’s it’s original thickness Steam leavening and moisture in the dough is heated to create it’s spectacular rising power

One of the most difficult products to manufacture “Laminated Dough” Fat is rolled in the dough to create many layers Over 1000 layers Requires a great deal of time & care Purchased ready made

Laminated Dough Many layers of fat & dough create flakiness & leavening Croissants & Danish Contain yeast to help in leavening Puff pastry relies only on the correct roll in fat procedure

Flour, water & Fat Strong flour is required Equal amount of fat to flour content 100% flour to 100% fat Water content about 50% of flour content Salt is added for flavor & gluten development

Classical European Dough Butter is the preferred fat Excellent Flavor & Melt-in-the-Mouth Quality Commercial manufactured doughs contain a special “High Melting Point” Shortening Tends to congeal & coat the inside of the mouth

Countless amount of products can be produced both Dessert & Savory  Turnovers  Pinwheels  Pastry Shells  Cream Horns  Palmiers  Napoleons

Dough should be cool & firm for shaping Cut straight & evenly Avoid touching cut sides Egg wash evenly Rest dough for 30 minutes before baking Bake at 410°F till thoroughly baked No moisture on outside crust & evenly baked

Éclairs & Cream Puffs French: Pate a choux (pot a shoo) means “Little Cabbage” Extremely easy to produce & make Extremely vertical & countless products can be manufactured

Water, Fat, Bread Flour & Eggs Can be prepare in minutes & should not be made in advanced For excellent results it is best to follow these very simple directions

Amount of fat is half the water weight The flour weight is half the total weight of the fat & water The egg weight is equal to the water weight Small amount of salt & nutmeg can be added for taste (5g/lbs of water) Basic Formula 1# Water 8/ Fat 12/ Bread flour 1# eggs

Mise en Place 1. Bring water & fat to a rolling boil 2. Add all the flour to the water & fat. 3. Stir & cook till mixture forms a ball & a starch residue adheres to the pan 4. Place dough in a mixer & Cool batter to 140°F 5. Add eggs slowly & as they absorb into the dough. 6. Scrape bowl & attachment often 7. Paste should be firm & smooth

Must be firm enough to hold its shape while piping Steam leavening leaving large holes in the center of the product Heat from the oven coagulates the gluten & eggs proteins which sets the structure & makes a firm product

Piped on parchment paper Never on a “greased” sheet pan Must be baked at 410°F to set the structure Must be firm & dry before removing from oven (moisture will collapse the product)