The pastries were invented by French pastry cook, named Claude Gelee in the year 1645  generally pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as baker’s confectionery. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pastries” is favourite for playing kids and everyone as well.

Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.

The pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and Croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.


Shortcrust pastry

The   French word patisserie is also used in English(with or without the accent)for the same foods. Originally, the French word patisserie referred to anything, such as a meat pie, made in the dough and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often and often ornate confections implied today.

The shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. The process of making pastry includes the mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a short tender pastry. A related type is the sweetened sweetcrust pastry, also known as pate sucre, in which sugar and egg yolks have been added to bind the pastry.

Flaky pastry

Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The “puff” is obtained by the shard like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven baked.

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