6.1 Types of Pastry Explained

Key Concepts

• Shortcrust Pastry
• Puff Pastry
• Choux Pastry
• Filo Pastry
• Flaky Pastry
• Sweet Pastry

Shortcrust Pastry

Shortcrust pastry is a basic pastry made from flour, fat, and water. It is known for its crumbly texture and is commonly used for pie and tart bases. The fat is usually butter, shortening, or lard, which is cut into the flour to create a crumbly mixture. This pastry is versatile and can be used in both sweet and savory dishes.

Example: A classic apple pie uses shortcrust pastry for both the base and the top crust. The crumbly texture holds the filling well and provides a sturdy base for baking.

Puff Pastry

Puff pastry is a light, flaky pastry made by repeatedly folding and rolling a dough composed of flour, water, and fat. The fat is usually butter or margarine. The process creates multiple layers of dough and fat, which expand during baking to produce a light, airy texture. Puff pastry is often used for pastries, tarts, and desserts.

Example: A palmier, also known as an elephant ear, is a pastry made from puff pastry. The dough is rolled with sugar, cut into shapes, and baked until crispy and caramelized.

Choux Pastry

Choux pastry, also known as pâte à choux, is a light, airy pastry made from flour, water, butter, eggs, and sometimes sugar. It is cooked on the stovetop before eggs are added, creating a paste that is piped into various shapes and baked. Choux pastry is used to make éclairs, profiteroles, and cream puffs.

Example: A profiterole is a small, hollow pastry ball made from choux pastry, filled with whipped cream or pastry cream, and often topped with chocolate sauce.

Filo Pastry

Filo pastry, also spelled phyllo, is a very thin, paper-like pastry used in Mediterranean and Middle Eastern cuisine. It is made from flour, water, and a small amount of oil or fat. Filo pastry is layered and brushed with butter or oil before baking to create a flaky, crispy texture. It is commonly used in dishes like baklava and spanakopita.

Example: Baklava is a sweet pastry made from layers of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. The layers of pastry create a delicate, flaky texture.

Flaky Pastry

Flaky pastry is similar to puff pastry but uses a different technique to create layers. It is made from flour, fat, and water, but the fat is mixed into the dough rather than layered. This pastry is known for its flaky, buttery texture and is often used in pastries like croissants and turnovers.

Example: A classic croissant is made from flaky pastry. The dough is layered with butter, rolled, and folded several times to create the characteristic flaky layers.

Sweet Pastry

Sweet pastry, also known as pâte sucrée, is a rich, crumbly pastry made from flour, sugar, butter, and eggs. It has a slightly sweet flavor and is often used for tarts and desserts. The addition of eggs gives it a richer texture compared to shortcrust pastry.

Example: A fruit tart often uses sweet pastry for the base. The rich, crumbly texture complements the sweet fruit filling and provides a sturdy base for the tart.

Analogies

Think of shortcrust pastry as the foundation of a house, providing a sturdy base for various fillings. Puff pastry is like a stack of delicate paper, each layer expanding to create a light, airy structure. Choux pastry is akin to a sponge, absorbing moisture and expanding to create a hollow, airy interior. Filo pastry is like a delicate lace, each layer adding to the intricate texture. Flaky pastry is the buttery layers of a croissant, each fold contributing to its rich, flaky texture. Sweet pastry is the rich, crumbly base of a fruit tart, providing a perfect balance of sweetness and texture.