When you hear the term “pastry,” the first thing that will probably come to your mind is your favourite apple strudel or the custard puff you had for dessert a couple of days ago. However, most people don’t know that “pastry” can mean several things.
For instance, it can refer to a specific category of baked goods that you normally see when you order cake online, or it can pertain to the types of doughs used in baking.
Indeed, pastry is essentially a dough made from fat, flour, and water. This article tackles some of the most common pastry doughs and their similarities and differences to learn more about how doughs turn into your favorite delicious pastries.
Flaky Pastry
Considered the simplest and most unsophisticated among all the pastry doughs, flaky pastry is the go-to choice for savoury pies, turnovers, and sausage rolls. This type of dough is a layered one where the proportion of fat and dough result in a flaky and light pastry.
It’s known for being quite easy to process, but it produces a lower volume when baking. If you don’t want to sweat over complicated doughs, flaky pastry is the one for you.
Puff Pastry
Like flaky pastry, puff pastry also uses a combination of fat and dough that gives off a characteristically layered, delicate, and crisp finish. This dough is commonly used to make pie crusts, cinnamon buns, and Portuguese custard tarts. However, in contrast to flaky pastry, puff pastry can be a bit time-consuming in the baking process.
Nonetheless, if you want to make baked goods that live up to the standards of renowned pastry chefs worldwide, befriending this pastry dough is a must!
Shortcrust Pastry
A popular choice for creating dessert tarts and pies, shortcrust pastry is commonly made with half the quantity of fat to flour and has a crisp but crumbly texture. This pastry dough is a more forgiving variety of dough that can be resilient if overworked.
Typically sweet and sturdy and often compared to shortbread cookie dough, the payoff will be well worth it if you have the patience needed to make this dough!
Choux Pastry
Choux pastry is a thick and sticky dough that’s usually made of 4 simple ingredients: water, flour, eggs, and butter. Unlike the others, this type of dough ditches raising agents and requires the batter to be fully beaten until it becomes a thick mass.
It’s the perfect choice for baked goods with fillings, such as profiteroles and eclairs, because it results in pastries with crispy outer shells and hollowed-out interiors.
Sable Pastry
Sable pastry is a rich and buttery dough that’s sturdy enough to work as a tart shell for full-sized tarts. It usually has a sandy texture and boasts an amazing crumbly mouthfeel. In contrast to other doughs that use cold butter, this type requires the butter to be softened before being creamed together with the sugar and incorporated fully into the dough.
If you’re pinched for time to make pastry dough, this crumbed mixture is your lifesaver!
Conclusion
Pastries come in a variety of forms, and the type of dough that you use will ultimately affect the appearance, texture, and even the taste of your baked goods. Knowing the different kinds of pastry dough and mastering how to make them will allow you to recreate MasterChef-approved pastries in your kitchen.
However, if you lack the tools and ingredients needed to make your own pastry now, you can still get to taste your favourite treats by buying pastries online in Singapore! Polar Puffs & Cakes delivers a great selection of mouthwatering cakes and delectable pastries that are sure to fill your stomach and satisfy your cravings!
To learn more about our delicious offers, browse through our catalogue online or come visit our physical stores all over the island today!
