- be
accordingly called pastry dough for clarity.
Sweetened pastries are
often described as bakers' confectionery.
Common pastry dishes include pies, tarts...
- 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...
-
Choux pastry, or pâte à
choux (French: [pat a ʃu]), is a
delicate pastry dough used in many
pastries. The
essential ingredients are butter, water, flour...
-
Kadayif (Turkish: Kadayıf) is a
sweet spun
Ottoman pastry from
Turkey po****r in the
Balkanic and
Levantine space, used for
various Middle Eastern desserts...
-
laminated sweet pastry in the
viennoiserie tradition. Like
other viennoiserie pastries, such as croissants, it is a
variant of puff
pastry made of laminated...
-
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...
-
basic types of
pastry dough (a food that
combines flour and fat) are
shortcrust pastry, filo
pastry,
choux pastry,
flaky pastry and puff
pastry.
Doughs are...
- Puff
pastry, also
known as pâte feuilletée, is a light,
flaky pastry, its base
dough (détrempe)
composed of
wheat flour and water.
Butter or
other solid...
- Kingdom, and
custard slice, is a
French dessert made of puff
pastry layered with
pastry cream. Its
modern form was
influenced by
improvements made by...
- A
pastry chef or pâtissier (pronounced [pɑ.ti.sje];
feminine pâtissière,
pronounced [pɑ.ti.sjɛʁ]) is a
station chef in a
professional kitchen, skilled...
