cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 33
Pies, Pastries and Cookies
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to:
33.1 Prepare a variety of pie and tart crusts and fillings
33.2 Prepare a variety of classic pastries
33.3 Prepare a variety of meringues
33.4 Prepare a variety of cookies
33.5 Prepare a variety of dessert and pastry items,
incorporating components from other chapters

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Pies and Tarts
• Pies
– Pies are composed of a sweet or savory filling in a
baked crust
– Generally made in a round slope-sided pan
• Tarts
– Tarts are similar to pies except they are made in
shallow, straight-sided pans, often with fluted edges
– Can be almost any shape and size

4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Classification of Pastry Doughs
Dough French name Characteristics After
Baking
Flaky dough Pate brisée Very flaky; not sweet
Mealy dough Pâte brisée Moderately flaky; not sweet
Sweet dough Pâte sucrée Very rich; crisp; not flaky
Éclair paste Pâte à choux Hollow with crisp exterior
Puff pastry Pâte feuilletée Rich but not sweet; hundreds
of light, flaky layers
Meringue Meringue Sweet; light; crisp or soft
depending on
preparation
Phyllo Phyllo Very thin, crisp, flaky layers;
bland

5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Flaky and Mealy Dough
• Flaky pie dough takes its name from final baked texture
• Best for pie top crusts and lattice coverings
• Mealy pie dough takes its name from its raw texture
• Use it whenever a soggy crust would be a problem
– Bottom crust of custard or fruit pie

6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Crusts
• Pies can be made using
– Flaky dough
– Mealy dough
– Crumb crust
• Tarts are usually made using
– Sweet dough
• Crusts can be filled and baked or baked and then filled,
“baked blind”

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cutting in the Fat for Pie Crust
• Cut the fat into the flour coarsely for flaky dough (below
left)
• Cut the fat into the flour finely for mealy dough (below
center)
• Gather up the finished dough (below right)

8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Pie Fillings
• Cream
– Flavored pastry cream
• Fruit
– Mixture of fruit, fruit juices, spices and sugar thickened with starch
▪ Cooked fruit
▪ Cooked juice
▪ Baked
• Custard
– A soft filling that is baked along with the crust
• Chiffon
– Created by adding gelatin to stirred custard or fruit purée, then adding
whipped egg whites

9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Classic Pastries
• A number of components are used to create a variety of
desserts and pastry items
– Puff Pastry
– Éclair Paste (Fr. Pâte à Choux)
– Meringue

10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Puff Pastry
• Puff pastry is also called Pâte Feuilletée, the French
term
• It is a rich, buttery dough that bakes into hundreds of light
crispy layers
• It is used for both sweet and savory preparations
• It can be baked and filled or filled and baked
• It is used to make many classical and modern dishes

11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Éclair Paste (Fr. Pâte à Choux)
• Éclair paste is also called Pâte à Choux, the French
term
• It baked into a golden brown, crisp pastry with an almost
empty interior
• It can be filled with sweet or savory mixtures
• It is unique because the dough is cooked before it is
baked
• Dough is piped into shape before baking

12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Meringue
• Meringue is made from egg whites whipped with sugar
• The texture - hard or soft - depends on the amount of
sugar added
• Can be used to create baked meringues and cookies or
to top pies and other baked goods

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Types of Meringue
Type Ratio of Sugar to
Egg Whites by
Weight
Preparation Use
Common (French)-
hard
2 parts sugar (or
more) to1 part egg
whites
Whip or fold sugar
into whipped egg
whites
Baked into cookies,
decorations or
dessert shells
Common (French)-
soft
1 part sugar (or less)
to 1 part egg whites
Whip or fold sugar
into whipped egg
whites
Pie topping; souffle;
cake ingredient
Swiss Varies Warm egg whites
with sugar to 100°Fahrenheit,
then whip
Buttercream; pie
topping; baked into
cookies,
decorations or
dessert shells
Italian Varies Pour hot sugar syrup
into whipped egg
whites
Buttercream;
frosting; crème
Chiboust, mousse,
baked into cookies,
decorations or
dessert shells

14. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cookies
• Small flat and versatile pastries as simple as a snack or
fancy as a petit four
• Linzer Cookie (below left) and Gingerbread Cookies
(below right)

15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cookie Textures (1 of 2)
Desired
texture
Fat Sugar Liquid Flour
Crispness High High; use
granulated sugar
Low Strong
Softness Low Low; use
hygroscopic
sugars
High Weak
Chewiness High High; use
hygroscopic
sugars
High Strong
Spread High High; use coarse
granulated sugar
High;
especially
from eggs
Weak

16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cookie Textures (2 of 2)
Desired texture Size or Shape Baking
Crispness Thin dough Well done; cool
on baking sheet
Softness Thick dough Use parchment-
lined pan; under
bake
Chewiness Not relevant;
chilled
dough
Under bake; cool
on rack
Spread Not relevant;
room temperature
dough
Use greased pan;
low temperature

17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cookie Mixing Methods
• Most cookies are made from dough mixed using the
creaming method:
• Cream the fat and sugar together to incorporate air and
to blend the ingredients together
• Add eggs gradually, scraping down bowl as needed
• Stir in liquid ingredients
• Stir in flour, salt, spices and leaveners
• Fold in any nuts, chocolate chips or chunky ingredients
by hand

18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cookie Make-Up Methods
• Types of cookies are defined by way they are formed
– Drop
– Icebox
– Bar
– Sheet
– Cut-Out
– Piped
– Rolled or molded
– Wafer

19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (1 of 7)
• Drop
– Dough is scooped into mounds and baked

20. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (2 of 7)
• Icebox
– Dough is rolled into logs, chilled and then sliced and
baked
– For decorative effect, log may be rolled in nuts,
seeds, spices before slicing

21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (3 of 7)
• Bar
– A stiff dough is rolled into a log then baked; bars are
cut into thick slices

22. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (4 of 7)
• Sheet
– Dough is pressed, poured or layered into shallow
pans, baked and then cut into portions

23. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (5 of 7)
• Cut-Out Cookies
– Dough is rolled out, cut into shapes and then baked

24. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (6 of 7)
• Piped
– Soft dough is forced through a pastry bag or a cookie
press

25. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Makeup Methods for Cookies (7 of 7)
• Wafer
– Thin batter is poured and spread onto the sheet pan
and baked

26. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
of this work (including on the World Wide Web) will destroy the
integrity of the work and is not permitted. The work and materials
from it should never be made available to students except by
instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.