9 Specialty Baking - 9 Specialty Baking Explained

Key Concepts

• Artisan Bread
• Pastry
• Macarons
• Tarts
• Pies
• Petit Fours
• Choux Pastry
• Scones
• Croquembouche

Artisan Bread

Artisan bread is characterized by its handcrafted quality, using traditional methods and high-quality ingredients. The dough is typically made with a preferment, such as a poolish or sourdough starter, which adds flavor and texture. The bread is often baked in a stone oven to achieve a crispy crust and a chewy interior.

Example: A classic sourdough bread uses a sourdough starter, flour, water, and salt. The dough is kneaded and allowed to rise slowly, developing complex flavors. It is then shaped and baked at a high temperature to achieve a golden crust.

Pastry

Pastry refers to various doughs used in baking, including shortcrust, puff, and flaky pastry. These doughs are made with flour, fat, and liquid, and are used to create a variety of baked goods like pies, tarts, and pastries. The technique of incorporating fat into the dough is crucial for achieving the desired texture.

Example: A classic puff pastry is made by layering butter between sheets of dough and folding it multiple times. This creates numerous layers that expand during baking, resulting in a light and flaky texture.

Macarons

Macarons are delicate French cookies made from almond flour, sugar, and egg whites. The cookies are known for their smooth, domed tops and ruffled feet. They are filled with buttercream, ganache, or jam, and come in a variety of flavors and colors.

Example: A vanilla macaron recipe involves beating egg whites until stiff peaks form, then folding in almond flour and powdered sugar. The batter is piped onto a baking sheet and baked until firm. A vanilla buttercream is piped between two macaron shells to create a sandwich.

Tarts

Tarts are pastry cases filled with various fillings, such as fruit, custard, or cream. The pastry can be shortcrust, puff, or sweet pastry. Tarts are often baked in individual portions or as a large, open-faced pie.

Example: A lemon tart uses a shortcrust pastry base filled with a lemon curd made from lemon juice, sugar, eggs, and butter. The tart is baked until the filling is set and the pastry is golden.

Pies

Pies are baked dishes with a pastry crust that covers or fills a pie dish. They can be filled with fruit, meat, custard, or other ingredients. The crust can be single-crust or double-crust, and the filling can be baked separately or together with the crust.

Example: An apple pie uses a double-crust pastry. The bottom crust is filled with sliced apples, sugar, and spices, and the top crust is placed over the filling. The pie is baked until the crust is golden and the filling is bubbly.

Petit Fours

Petit fours are small, decorative cakes or pastries, often coated with fondant or icing. They are typically served as a dessert or a sweet treat during tea time. Petit fours can be made with various flavors and fillings, and are often decorated with intricate designs.

Example: A chocolate petit four is made with a chocolate sponge cake, filled with chocolate ganache, and coated with chocolate fondant. The petit four is then decorated with chocolate shavings and edible glitter.

Choux Pastry

Choux pastry is a light, airy dough used to make pastries like éclairs, profiteroles, and cream puffs. The dough is made with flour, water, butter, eggs, and sometimes sugar. It is piped into shapes and baked until hollow, then filled with cream or pastry cream.

Example: An éclair is made with choux pastry piped into long, thin shapes and baked until golden. The éclairs are then filled with pastry cream and topped with chocolate ganache.

Scones

Scones are quick breads made with flour, baking powder, sugar, butter, and milk. They are often flavored with fruit, such as raisins or dried cranberries, and are typically served with butter, jam, and clotted cream.

Example: A classic scone recipe uses flour, baking powder, sugar, butter, and milk. The dough is mixed until just combined, then shaped into rounds and cut into wedges. The scones are baked until golden and served warm with clotted cream and jam.

Croquembouche

Croquembouche is a French dessert made of choux pastry balls filled with cream and stacked in a conical shape. The entire structure is coated with caramel or chocolate, and sometimes decorated with spun sugar or nuts.

Example: A croquembouche is made by piping choux pastry dough into small balls and baking until golden. The balls are filled with pastry cream and stacked in a cone shape. The entire structure is then coated with caramel and decorated with spun sugar.

Analogies

Think of artisan bread as a masterpiece sculpture, where each knead and rise adds depth and character. Pastry is like a well-crafted puzzle, where each layer of dough and fat creates a perfect balance of texture and flavor. Macarons are like delicate jewels, with their smooth tops and intricate fillings.

Tarts and pies are like stories, with the crust as the cover and the filling as the content. Petit fours are like miniature works of art, each one a unique creation. Choux pastry is like a magic trick, transforming simple ingredients into airy, hollow pastries. Scones are like comforting hugs, warm and satisfying. Croquembouche is like a grand finale, a towering display of skill and creativity.