pastry notes
2. Types of Pastry
1. Shortcrust Pastry
Definition & key features:
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A non‑laminated pastry dough where fat (butter, lard) is rubbed or cut into flour, then a small amount of cold water is added until it forms a dough. Tasting Table+3Erudus+3École Ducasse+3
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Texture: tender, crisp/crumbly (“short”) because the fat inhibits gluten formation. Allrecipes+1
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Ratio example: often about 2 parts flour to 1 part fat. Erudus
Common uses:
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Tart bases, quiches (savory), pies (sweet or savoury) Erudus+1
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When sweetened (adding sugar, egg) → “sweet shortcrust” (for fruit tart bases etc) whitecaps.in+1
Tips:
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Keep fat and ingredients cold — helps maintain the ‘short’ crumbly texture rather than chewy.
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Minimal handling: overworking dough develops gluten and makes pastry tough.
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Rest/chill after mixing before rolling.
2. Puff Pastry (Pâte Feuilletée)
Definition & key features:
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A laminated dough: layers of dough and solid fat (commonly butter) are repeatedly rolled, folded, rested to produce many thin sheets. During baking the water in the fat turns to steam and puffs the layers. Wikipedia+1
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Texture: very light, flaky, crisp. The classic “puff”. Wikipedia
Common uses:
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Croissants, vol‑au‑vents, tarts with puff lids, turnovers, beef Wellington etc. Tasting Table
Tips:
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Temperature is critical: keep dough and butter cold to maintain distinct layers and ensure puffing. Wikipedia
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Pre‑heat oven sufficiently: to ensure steam expansion and crisping of layers. Tasting Table
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If time is limited, “rough puff” (fewer folds) can be used though the lift will be less. Wikipedia+1
3. Flaky Pastry (Sometimes called “Quick Puff” / “Blitz”)
Definition & key features:
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A simplified form of laminated dough: lumps of butter are mixed into the dough, then rolled and folded fewer times compared to classic puff. Wikipedia+1
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Texture: flakier than shortcrust, but not as “high‑rise” as full puff. Wikipedia
Common uses:
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Sausage rolls, savoury pasties, turnovers, some pies. Erudus+1
Tips:
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Again, cold fat is important to create the steam/flake effect. Erudus
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Good “mid‑level” pastry for situations where full puff is too laborious.
4. Filo (Phyllo) Pastry
Definition & key features:
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Very thin unleavened sheets of dough made from flour, water (and sometimes a little oil); stacked with fat/brushing between layers. Erudus+1
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Texture: crisp, very thin flaky layers but less “rise” compared to puff because no block of fat is layered inside the dough. Wikipedia
Common uses:
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Sweet: Baklava (layered filo, nuts, syrup) Tasting Table
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Savoury: Spanakopita (spinach & feta in filo) etc. École Ducasse
Tips:
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Filo dries out very quickly once exposed — work fast and keep sheets covered. Tasting Table
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Brushing each layer with melted butter (or oil) helps keep layers separate and crisp. Erudus
5. Choux Pastry (Pâte à Choux)
Definition & key features:
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A unique pastry dough: mixture of water (or milk), butter, flour is cooked on the stove, then eggs are incorporated. There is no traditional raising agent; the dough rises in the oven by steam. Erudus+1
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Texture: light, hollow interior (ideal for filling) with a crisp exterior.
Common uses:
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Éclair (filled with cream/icing), Profiterole, cream puffs, also savoury versions (gougères) etc. Tasting Table
Tips:
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Timing and precision matter: ensure mixture is cooked sufficiently before adding flour, eggs need to be incorporated fully. Erudus
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Bake at correct temperature (to generate steam) and keep oven closed to prevent collapse.
6. Hot Water Crust Pastry
Definition & key features:
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A sturdy dough made by melting fat (often lard or butter) into boiling water, then mixing with flour to form a thick, moldable pastry. Wikipedia
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Texture: strong enough to contain heavy, wet fillings and hold shape; less delicate/flaky compared to puff.
Common uses:
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Traditional meat pies (e.g., pork pies) where the crust must stand up to heavy filling. Wikipedia+1
Tips:
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Work while still warm/pliable; can be molded by hand. Cooling traps shape before baking.
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Ideal when you need a crust that holds shape rather than flake into layers.
Summary Table
| Type of Pastry | Laminated? | Key Fat‑Incorporation | Typical Uses |
|---|---|---|---|
| Shortcrust | No | Fat rubbed/cut into flour, little handling | Tarts, quiches, pie bases |
| Puff | Yes | Solid fat block folded into dough many times | Croissants, vol‑au‑vents, high‑rise pastries |
| Flaky (Quick Puff) | Semi | Butter lumps mixed in, fewer folds | Sausage rolls, simpler turnovers |
| Filo (Phyllo) | Yes (sheet layering) | Very thin sheets, brushed with fat | Baklava, spanakopita, layered desserts |
| Choux | No (steam‑leavened) | Cooks butter/water mixture, then adds eggs | Eclairs, cream puffs, gougères |
| Hot Water Crust | No | Fat melted in boiling water, strong dough | Meat pies, heavy‑fill savoury pies |
Why this matters for your course (Catering & Accommodation Management)
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Knowing the type of pastry helps you choose the right texture, flavour, and purpose (sweet vs savoury, portable vs delicate).
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In a catering setting you might need durable pastries (e.g., hot water crust, shortcrust) for transport, or elegant layered ones (puff, filo) for presentation.
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Understanding technique helps with planning labour/time (e.g., puff pastry is labour/time‑intensive).
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Knowledge of pastry types aids in cost estimation, menu planning (e.g., using simpler dough when labour/time is limited).
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Helps you troubleshoot: if a pastry is tough, shrinks, doesn’t rise — you can trace back to the method (overworked shortcrust, warm butter in puff, insufficient steam in choux etc).