Pastry, dough and batter products – Level 3 Chef de Partie BTEC Revision

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It is made from flour, fat, salt, and water.
Puff pastry is a light, flaky, multi-layered pastry made from dough and fat, often used for desserts or savoury pies.
Choux pastry is a light, airy pastry usually filled with cream or custard. It is used in desserts such as profiteroles and éclairs.
Sourdough is a type of bread product made by long fermentation of dough using naturally occurring yeasts and lactic acid bacteria.
Baguette dough is typically used to create French baguettes, characterised by their crisp crust and soft, airy interior.
Pancake batter is a very liquid mixture made of eggs, flour and milk, often used for breakfast dishes or desserts.

Shortcrust pastry should be kept cool during preparation to prevent the fat from melting. It should be rested before baking to avoid shrinkage.
For puff pastry, the dough and butter should be at the same temperature. It requires a high oven temperature to cook, to create steam and result in a puff.
When preparing choux pastry, the dough is cooked twice: once on the stovetop and once in the oven.
In sourdough preparation, the starter is a crucial factor. It should be ‘fed’ with flour and warm water at least a day ahead of baking.
Baguette dough should be elongated gently to prevent tearing, and needs proofing before baking. The exterior should be scored before baking for proper expansion and visual appeal.
Pancake batter should not be over-mixed, as this can lead to tough, chewy pancakes. The pan should be adequately hot before pouring in the batter.

Pastries like tarts or pies made with shortcrust are often blind baked before adding the filling, to prevent a soggy bottom.
Puff Pastries are commonly brushed with an egg wash for a golden and glossy finish.
Choux pastries are often filled with cream, custards or cheese and are sometimes topped with icing, powdered sugar, or chocolate.
Sourdough can be finished with a dusting of flour before baking and a final spritz of water to create a crusty exterior.
Baguettes might be misted with water before entering the oven, contributing to a shiny, crispy crust.
Pancakes can be finished with a variety of toppings such as syrup, fruit, yogurt, chocolate chips, or nuts.

It’s important to follow basic food safety practices such as washing hands and sanitising equipment.
Raw doughs and batters should never be eaten as they can contain harmful bacteria.
Always check the use-by dates on ingredients, especially eggs and dairy products, to keep food safe to eat.
Watch out for cross-contamination, especially when using eggs. Use separate tools and areas for handling raw eggs and prepared foods.

Sourcing sustainable ingredients such as organic flour, free-range eggs and locally sourced dairy can improve the sustainability of your baking.
Try to minimise waste by utilising leftover pastry or dough scraps and by accurately measuring ingredients.
Quality of breads and pastries can vary based on the quality of ingredients used. Higher quality ingredients often result in a better end product.