Chapter 11 Pastry Doughs On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Pastry Doughs The baker’s ability to use a limited number of preparations to make a wide variety of product is critical. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Éclair Paste Bakes into golden brown, crisp pastries. It is unique among doughs because it is cooked before baking. It is batterlike with a smooth, firm texture, not dry or crumbly like other doughs. Steam is a key leavening agent; to activate the steam before the dough sets these products are baked at a high temperature. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Meringue Is a mixture of egg whites whipped with sugar and a confection cake baked from this preparation. Texture depends on ratio of sugar to egg whites. Low sugar creates soft meringue and vice versa. There are three methods for making meringue: Common Swiss Italian On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Meringue On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Meringue On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Phyllo Dough A Greek word meaning “thin sheet or leaf” it serves as a tart crust or wrapper for various sweet or savory fillings. It is made from flour, water, a bit of oil and eggs. Difficult to prepare, excellent quality phyllo dough is available commercially. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Crêpes Thin, delicate, unleavened pancakes. They are made with very liquid egg batter cooked in very hot pans. They can be flavored with buckwheat, cornmeal or other grains. They are usually filled and garnished, baked in the oven and served warm. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Convenience Products Mixes and powders are sold for many of the products discussed. Forming and baking products still require a formidable skill level. Éclairs can be drier, while meringue approximates scratch product. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458