Ingredients and Types of Pastry
Pie crusts are made from flour, fat, salt, and water. Characteristics of a good pie include a flaky and tender golden brown crust, firm and smooth filling that is adequately cooked, and a well-blended flavor. To bake pies, use the lowest oven rack for the most even browning.
There are five basic types of pastry: shortcrust pastry, filo pastry, choux pastry, flaky pastry, and puff pastry. Pastry dough has a higher fat content compared to bread dough, resulting in the flaky and crumbly texture in pastries.
Making Pastry
Choux pastry is a very light pastry often filled with cream, made by heating water and butter together until the butter melts, to which flour is added to form a dough.
Making your own puff pastry from scratch is a time-consuming and painstaking process. Various pastries like croissants, donuts, brioche, bear claws, and danish can be made at home with popular pastry recipes and baking tips.
Basics of Pastry
Puff pastry is a versatile and labor-intensive pastry made by repeatedly folding butter into the dough. Layers puff up when baked, creating a light and crispy texture for both sweet and savory dishes.
Accurate measuring and using the correct proportion of fat to flour is crucial in successful pastry making. Choose a lower-fat alternative for healthier pastry and plain white flour for a light, crisp result.
There should be a word to describe the plain, genuine happiness of peeking through the beautiful cakes and flaky pastries over the transparent crystal showcases each time you’re at a bakery or café. Have you ever realized that these flaky, crispy, buttery delights belong to various culinary traditions and not just France?