Universal Pastry Calculator
Croissants
Dough Ingredients
Preparation Steps
Filling Recommendations
Classic Butter
European-style butter (82-84% fat)
250g for 500g flour
Chocolate
Dark chocolate batons or chips
10g per croissant
Almond Cream
Almond flour, butter, sugar, egg
15g per croissant
Baking Methods
Classic Oven
🔥 375°F (190°C)
⏱ 18-22 minutes
Steam first 5 minutes
Convection Oven
🔥 350°F (175°C)
⏱ 15-18 minutes
Rotate halfway
Professional Deck
🔥 400°F (205°C)
⏱ 12-15 minutes
With steam injection
Expert Tips
Lamination
Keep dough and butter same consistency
3 single or 1 double + 1 single fold
Proofing
75-78°F (24-26°C) with 70-75% humidity
2-3 hours until jiggly
Egg Wash
Whole egg + milk (2:1 ratio)
Apply gently before baking
Rules & Notes
Puff Pastry
Dough Ingredients
Preparation Steps
Common Applications
Palmiers
Rolled with sugar, baked crisp
3mm thickness
Vol-au-Vents
Puffed cases for fillings
Cut before baking
Mille-Feuille
Layered with pastry cream
Dock before baking
Baking Methods
Standard Oven
🔥 400°F (205°C)
⏱ 15-25 minutes
Rotate halfway
Convection Oven
🔥 375°F (190°C)
⏱ 12-20 minutes
Watch browning
Professional Deck
🔥 425°F (220°C)
⏱ 10-15 minutes
With steam
Expert Tips
Butter Block
82-84% fat European butter
Same consistency as dough
Resting
30 mins fridge between folds
Prevents butter melting
Docking
Prick with fork to prevent puffing
Except for vol-au-vents
Rules & Notes
Pie Dough
Dough Ingredients
Preparation Steps
Filling Pairings
Fruit Pies
Apple, cherry, berry mixes
Use mealy dough for bottom
Custard Pies
Pumpkin, pecan, chess
Pre-bake crust
Savory Pies
Quiche, pot pie, meat pies
Add cheese to dough
Baking Methods
Blind Baking
🔥 375°F (190°C)
⏱ 15-20 minutes
With weights
Double Crust
🔥 425°F (220°C)
⏱ 40-50 minutes
Egg wash top
Single Crust
🔥 350°F (175°C)
⏱ 25-35 minutes
Chill before baking
Expert Tips
Cold Ingredients
Keep everything chilled
Even the flour
Resting
1 hour fridge after mixing
Relaxes gluten
Rolling
Roll from center outward
Rotate frequently
Rules & Notes
Choux Pastry
Dough Ingredients
Preparation Steps
Filling Recommendations
Pastry Cream
Vanilla, chocolate, coffee
For éclairs & cream puffs
Chantilly Cream
Whipped cream + vanilla
Light filling
Cheese
Gruyère, Parmesan, Comté
For gougères
Baking Methods
Standard Oven
🔥 375°F (190°C)
⏱ 25-30 minutes
Don't open door
Convection Oven
🔥 350°F (175°C)
⏱ 20-25 minutes
Rotate halfway
Professional Deck
🔥 400°F (205°C)
⏱ 18-22 minutes
With steam
Expert Tips
Panade
Cook flour mixture thoroughly
Forms a film on pan
Egg Addition
Add gradually until proper consistency
V-shaped ribbon test
Piping
Pipe uniformly sized pieces
Smooth tops with wet finger
Rules & Notes
Brioche
Dough Ingredients
Preparation Steps
Shaping Options
Loaf
Traditional bread shape
Good for sandwiches
Brioche à Tête
Classic fluted shape with topknot
Special pan needed
Buns
Individual round rolls
Great for burgers
Baking Methods
Standard Oven
🔥 350°F (175°C)
⏱ 25-35 minutes
Egg wash before baking
Convection Oven
🔥 325°F (165°C)
⏱ 20-30 minutes
Rotate halfway
Deck Oven
🔥 375°F (190°C)
⏱ 18-25 minutes
With steam
Expert Tips
Butter Addition
Add softened butter gradually
After gluten development
Proofing
Until just under doubled
Overproofing causes collapse
Egg Wash
Whole egg + milk (2:1 ratio)
Apply gently before baking
Rules & Notes
Danish Pastry
Dough Ingredients
Preparation Steps
Filling Recommendations
Fruit
Apple, cherry, berry compotes
Classic pairing
Cheese
Cream cheese, ricotta, quark
Sweet or savory
Almond
Frangipane or marzipan
Rich and nutty
Baking Methods
Standard Oven
🔥 375°F (190°C)
⏱ 15-20 minutes
Egg wash before baking
Convection Oven
🔥 350°F (175°C)
⏱ 12-18 minutes
Rotate halfway
Professional Deck
🔥 400°F (205°C)
⏱ 10-15 minutes
With steam
Expert Tips
Lamination
Keep dough and butter same consistency
3 single folds typical
Proofing
75-78°F (24-26°C) with 70% humidity
Until puffy but not doubled
Glaze
Apricot glaze after baking
Adds shine and sweetness