UHC28M Paste Products
What defines pastry? The addition of fats and egg to help with the structure and richness of pastry.
The flour used and process used can determine whether the product will rise as in puff pastry or be crumbly and short.
Puff Paste
Puff pastry is produced using lamination. Lamination is a method where the fat, processing and baking create layers in the pastry for either sweet or savoury products.
Sweet paste
Sweet paste is made by combining flour, fat ( butter ,or white fat 'Trex' is used to help the pastry be more stable when 'blocking, egg and sugar to create a pastry that is crisp and melts in the mouth
Short paste
Short crust pastry is used for pies and tarts
Choux paste
Choux pastry is made by roasting the flour and butter before adding the egg and baked at a fairly high temperature to create steam and large open crisp texture that can be filled.
Danish pastries
Danish pastries are made using a yeasted dough and also the lamination method used in producing puff pastry, often sweet with fillings
Croissants
Croissants are made using a yeasted dough and the lamination process to create lift by fermentation and using the fat layers to create lift and crispness
Hot water paste
Hot water paste is used in making pies creating a flakiness but a sealed case in which to fill
Filo pastry
Needs to be thin light and crispy very delicate. Used in baclava and wrapping
Passion fruit mousse
Berry pannacotta
chocolate cream for mille feulle
Chantilly cream
Pastry cream
Craquelin
Coconut ganache and Italian merignu
Filo pastry
