Week 3

French Method

English Method

Scottish Method

German Method

Used for non-liquid or cooked fillings. It's achieved by keeping your fat pieces larger after combining.

Used for pies with a liquid or custard filling.

a light flaky multi-layered pastry made by repeated rolling and folding of extremely rich buttery pastry dough, which then rises during baking.

a delicate pastry dough used in many pastries.

Shrinkage during baking

Poor  lift  or  rising

Uneven lift or irregular shapes

Fat running out during baking

Shrinkage during baking

Poor lift or rising

Uneven lift or irregular shapes

Fat running out during baking

known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat.

The French name pâte á choux means ‘cabbage paste’, referring to the fact that cream puff look like little cabbages

Is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

Is a flour confection made from flour, sugar, and other ingredients and is usually baked.

Swan

Eclair

Paris brest

Cream puff

Paris brest

Swan

Cream puff

Eclair

Margarine

Whipping cream

Condensed milk

Evaporated milk

100'C

80'C

60'C

20'C

True

False