This week you will be making one type of pastry from a choice of three. You then need to make your pastry into a product of your choice and present your finished product. Pastry making varies, dependent upon the desired outcome. Some pastries require high gluten development for stretchiness, but other require little gluten development for a crumbly texture. Read your chosen recipe carefully! Ensure you factor in the time to make the filling as well as the pastry.
LEVEL 1. Choux pastry for profiteroles, éclairs or Paris Brest.
LEVEL 2. Flaky pastry for sausage rolls, Danish pastries, turnovers or a decorative star or Christmas tree.
LEVEL 3. Strudel pastry for a fruit strudel - usually apple or cherry.
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Recipes
DO NOT FORGET - YOU WILL NEED THE INGRDIENTS FOR YOUR FILLINGS AS WELL AS FOR THE PASTRY!
Top Tips
- Read your recipe very carefully before starting.
- Accurately weigh out all ingredients before starting.
- Remember to factor in enough time for the pastry making as well as the fillings. Do not make the fillings too complex or they will be too time-consuming.