Pie, Pastry, CookieY2.U8.4

Pie Parts• Crust• Flaky• Mealy• Sweet• Crumb

• Filling• Cream• Fruit

Biscuit 2 partsall-purpose1 partcake

2 partbuttermilk if milk, skip soda

1 partsbutterand/orshortening

- - Salt 1.5% FW. Baking powder 3.5% FW. Baking Soda .75% FW.

DO UGHType Flour Liquid Fat Egg Sugar Other / AdditionsPie3-2-1

3 partspastry

1 partwater

2 parts70% Shortening30% Butter 

    Salt 1.5% FW. 

Pâte Brisée 10 partscake

2 partswater

5 partsbutter

1 part   Salt 1.5% FW.

Pâte Sucrée 3 partscake

- 2 partsbutter

1 partyolk

1 partpowdered

Vanilla .35% FW.

Puff 7 partsbread flour3 partscake

6 partswater

1 partbutter

- - 10 parts roll-in (9 butter : 1 flour)

Salt 2% FW.

Blitz Puff 8 partsbread

5 partswater

8 partsbuttermed. dice

- - Salt 1.5% FW.

Croissant 12 partsbread

7 parts milk 1 part butter - 1 part 6 parts roll-in butter Salt 1.5% FW Instant yeast 0.7% FW.

PiePâte Brisée

• PS text (& Labensky): flaky dough

• CIA text: formula in above chart

Baking Blind: pre-baking a (often docked) crust in a tin or pan before filling.

3-2-1 Crust --Flaky• Place flour and salt in a large bowl

• Slice chilled butter an eighth to 1 sixteenth inch thick

• Add butter to flour

• Cut butter into flour pressing between thumb and fingers to about the size of peas 1/8 - 3/16th”

• Add cold water to mixture quickly (to distribute) and efficiently (do not over-mix), open fingers

• Shape into desired sized discs (handle minimally) and chill thoroughly before using

Pastry DoughsRoll-in dough

• Puff Pastry (pâte feuilletée), Danish, Croissant• Roll chilled slightly rich dough into

rectangle• Spread butter on , or butter sheet⅔• Fold into thirds, roll into rectangle• Refrigerating as necessary • Repeat 4x (250 layers)

Pastry DoughsPhyllo

• Very thin sheets of dough

• Usually layered with melted butter

• Baklava

Pastry DoughsPâte à choux

• Smooth batter of butter, water, salt flour, eggs

• Éclairs, cream puffs, profiteroles

Pastry DoughsMeringue

• Sweet, light, crisp

• Shell, base, component, cookie, frosting

• Hard, soft

• French, Swiss, Italian, Japonaise

Cookies• Ten to be high in fat, low in moisture

• Creaming method• For light cookies, cream to light and fluffy (more air)• For denser cookies blend to a smooth paste (retain shape,

thin, or high fat)

Pressed

Cut out

Type Flour Liquid Fat Egg Sugar Other / AdditionsCookie      1-2-3 3 parts - 2 parts

butter- 1 part Salt 1% FW.

---------- Vanilla 1% FW. Lemon zest3.5%; poppy

seed 1% FW. Almond extract 1.25%

FW. Unsweetened chocolate

20% FW. Peanut butter 50% FW. Cinnamon 0.35% FW. Substitute 33% of flour

with nut flour.

Butter 9 parts - 6 parts butter

1 part yolk 4 parts Salt 1% FW. Vanilla 1.5% FW.

Chocolate Chip 7 parts - 4 parts butter

2 parts 7 parts½ brown½ white

7 parts Chocolate chip. Vanilla 0.5% FW. Salt 1.5% FW. Baking soda1.25% FW.

DO UGHType Flour Liquid Fat Egg Sugar Other / AdditionsCookie      Gingerbread 8 parts

 - 

3 parts butter 

1 part 

3 partsbrown 

4 parts Molasses Salt 1% FW. Baking soda 1.5% FW. Ginger 0.5% FW. Cinnamon 0.7% FW. Nutmeg 0.35% FW. Clove 0.30% FW.

Oatmeal 3 parts  

- 5 partsButter 

2 parts 5 parts 4 parts Rolled oats. Salt 1.5% FW. Baking soda 2.5% FW. Raisin 66% FW. Cinnamon 1.5% FW. Vanilla 2.5% FW.

Peanut Butter 5 parts - 3 partsbutter

2 parts 5 parts 4 parts Peanut butter. Salt 0.75% FW. Baking soda 1.25% FW. Vanilla 1.5% FW.

Shortbread 5 parts - 3 parts butter - 2 parts Salt 1% FW (optional) Vanilla 1% FW (optional)

&• Wafer• Stencil

Liquid Flour Egg Fat Sugar Other

Stencil Paste

  1 part 1 part 1 partbutter

1 part Add cream to achieve desired consistency.

Almond: Replace butter with almond flour/paste.

Chocolate: add 33% cocoa FW.

Lemon: add 100% zest FW.