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Pastry is
baked food made with a
dough of flour, water, and
shortening (solid fats,
including butter or lard) that may be
savoury or sweetened. Sweetened...
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pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes
shortened to Danish,
especially in
American English) is a multilayered,
laminated sweet pastry in...
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Choux pastry, or pâte à
choux (French: [pɑt a ʃu]), is a
delicate pastry dough used in many
pastries. The
essential ingredients are butter, water, flour...
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Shortcrust is a type of
pastry often used for the base of a tart, quiche, pie, or (in the
British English sense) flan.
Shortcrust pastry can be used to make...
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basic types of
pastry dough (a food that
combines flour and fat):
shortcrust pastry, filo
pastry,
choux pastry,
flaky pastry and puff
pastry.
Doughs are...
- The
Pastry War (Spanish:
Guerra de los pasteles; French:
Guerre des Pâtisseries), also
known as the
first French intervention in
Mexico or the
first Franco-Mexican...
- A
pastry brush, also
known as a
basting brush, is a
cooking utensil used to
spread butter, oil or
glaze on food.
Traditional pastry brushes are made with...
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interchangeable name for the
French croissant. The main
ingredients of a
cornetto are
pastry dough, eggs, butter,
water and sugar. Egg yolk is
brushed on the surface...
- A
pastry chef or pâtissier (pronounced [pɑ.ti.sje]; the
French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a
station chef in a professional...
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Flaky pastry, also
known as
quick pastry,
blitz pastry or
rough puff, is a
light and thin
unleavened pastry that is
similar to, but
distinct from, puff...
