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Pastry

Pastry . Short crust Choux Flaky Puff Suet Hot water crust. Main ingredient in Pastry . Fat and flour Ratio of these differs in pastry to allow a different product finish Shortening (the fat content) Binding (liquid used) Bulking (the type of flour used)

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Pastry

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  1. Pastry • Short crust • Choux • Flaky • Puff • Suet • Hot water crust

  2. Main ingredient in Pastry • Fat and flour • Ratio of these differs in pastry to allow a different product finish • Shortening (the fat content) • Binding (liquid used) • Bulking (the type of flour used) • Flavouring (herbs, meat other items used)

  3. Ratio of Lard and hard block margarine Rubbing in method Short crust- tarts, quiche and flans Binding

  4. Short crust pastry casing Egg wash

  5. Choux chocolate éclairs Melting method Smooth paste piped onto the tray

  6. Flaky Pastry Grate the hard block margarine Refrigerate

  7. Suet Lining the pudding basin Steaming

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