Essential Pastry Ingredients and Techniques

Pastry Ingredients and Applications

Plaston

50% flour and slack-water.

CRMA

A mixture of fat, cream, and sugar (blanching, luster, cocoa paste). Used to reduce bitterness in chocolate coatings for confectionery.

Mother Dough

Raw dough from previous bread rolls, stored in refrigerated cameras or protected from air. It provides elastic function to the dough, favors fermentation homogeneity, and improves the cooked flavor and conservation of the final product. Ultimately, it is a fermented dough that promotes lactic acid production.

Improver

A conglomerate used to improve the process during kneading, extending the shelf life of formed parts and providing better conservation. It is commercialized as a block, powder, or fat.

Pâte à Bombe

Emulsified in a blender. Separately, a syrup is made at 121°C (sugar, water, and glucose) and added to the yolks without stopping the beating process.

Royal Glaze

Made with egg whites and icing sugar. Used for decorating pastry creations or glazing after baking.

Gianduja and Praline

• Gianduja: A mixture of dark chocolate, hazelnut paste, and cream, with added dry fruits.
• Praline: Commercialized with caramel, cream, and toasted dry fruits, processed through a refiner.

Pailleté

Sugared cereals.

Jelly Sugar

Reduced fruit juice.

Caster and Icing Sugar

Dust with potato starch, rice, or corn (0.5%) to prevent humidity.

Isomalt Sugar

Used for creating caramel figures without adding water. It holds shape well and does not darken easily.

Glucose

A colorless, sticky substance. Applications include:

• Ice cream and sorbets: Used for creaminess.
• Syrups: Used for ball-point or pâte à bombe consistency.
• Sauces: Provides density.
• Caramel: Offers elasticity and prevents rapid softening due to humidity.

Yeast

Microscopic fungi used to transform sugars into carbon dioxide gas and alcohol. Yeast develops actively below 40°C, with the optimal range between 25°C and 28°C. Pressed yeast is crumbled and added to the dough to ferment it, increasing volume and improving chemical characteristics. It must be stored refrigerated and lasts for 4 weeks.

Stabilizers and Gelatins

Used to achieve a fragile, tender texture that is consistent enough to be handled. There are two types:

• Fish Gelatin: Used in concentrations, hydrated in cold water, and sold in transparent sheets weighing 2 grams each. Used for refrigerated products; it dissolves in hot liquid.
• Agar-Agar: A plant-based alternative.