-
goods are
often called pastries as a synecdoche, and the
dough may be
accordingly called pastry dough for clarity.
Sweetened pastries are
often described...
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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...
-
pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes
shortened to danish,
especially in
American English) is a multilayered,
laminated sweet pastry in...
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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...
- 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...
-
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...
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Kadayif (Turkish: Kadayıf) is a
sweet spun
Ottoman pastry from
Turkey po****r in the
Balkanic and
Levantine space, used for
various different Middle Eastern...
-
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...
- 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...
