Pastry

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From Wikipedia, the free encyclopedia

This article is about the food. For the distributed hash table system,
see Pastry (DHT).

Pastries

Palmier pastries

Place of origin
Worldwide

Main ingredients
Often flour, sugar, milk, butter, lard or shorte

ning, baking powder, eggs

    Media: Pastries

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
pastries are often described as bakers' 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 as
a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants,
and pasties.[1][2]

The French word pâtisserie is also used in English (with or without the accent)
for the same foods. Originally, the French word pastisserie referred to
anything, such as a meat pie, made in dough (paste, later pâte) and not
typically a luxurious or sweet product.[3] This meaning still persisted in the
nineteenth century, though by then the term more often referred to the sweet
and often ornate confections implied today.

Pastry can also refer to the pastry dough,[4] from which such baked products
are made. Pastry dough is rolled out thinly and used as a base for baked
products.

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.

Types[edit]
Main article: List of pastries
Shortcrust pastry
Shortcrust pastry is the simplest and most common pastry. It is
made with flour, fat, butter, salt, and water to bind the dough.
[5] pâte brisée is the French version of classic pie or tart

shortcrust pastry.[6] The process of making pastry includes mixing

of the fat and flour, adding water, chilling and then rolling out
the dough. Chilling before rolling is essential since it enables
the fat (lard, butter etc) to harden again and thus create flaky
layers in the dough. It also allows for even hydration and
inhibits gluten formation. This results in a tender flaky
pastry. [7]: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 (as in crumbly; hence the term shortcrust),
tender pastry.[8] A related type is the sweetened sweetcrust
pastry, also known as pâte sucrée, in which sugar and egg yolks
have been added (rather than water) to bind the pastry.[9]
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 when baked.
Puff pastry
Puff pastry has many layers that cause it to expand or "puff" when
baked. Puff pastry is made using a laminated dough consisting of
flour, butter, salt, and water. The pastry rises up due to the
water and fats expanding as they turn into steam upon heating.
[10] Puff pastry come out of the oven light, flaky, and tender.

Choux pastry
Choux pastry is a very light pastry that is often filled
with cream. Unlike other types of pastry, choux is in fact closer
to a dough before being cooked which gives it the ability to be
piped into various shapes such as the éclair and profiterole.
Its name originates from the French choux, meaning cabbage,
owing to its rough cabbage-like shape after cooking.[11]
Choux begins as a mixture of milk or water and butter which are
heated together until the butter melts, to which flour is added to
form a dough. Eggs are then beaten into the dough to further
enrich it. This high percentage of water causes the pastry to
expand into a light, hollow pastry. Initially, the water in the
dough turns to steam in the oven and causes the pastry to rise;
then the starch in the flour gelatinizes, thereby solidifying the
pastry.[12] Once the choux dough has expanded, it is taken out of
the oven; a hole is made in it to let the steam out. The pastry is
then placed back in the oven to dry out and become crisp. The
pastry is filled with various flavors of cream and is often topped
with chocolate. Choux pastries can also be filled with
ingredients such as cheese, tuna, or chicken to be used as
appetizers.
Phyllo (Filo)
Phyllo is a paper-thin pastry dough that is used in many layers.
The phyllo is generally wrapped around a filling and brushed with
butter before baking. These pastries are very delicate and flaky.
[13]

Hot water crust pastry

Hot water crust pastry is used for savoury pies, such as pork
pies, game pies and, more rarely, steak and kidney pies. Hot
water crust is traditionally used for making hand-raised pies. The
usual ingredients are hot water, lard and flour. The pastry is
made by heating water into which the fat is then melted, before
bringing to the boil, and finally mixing with the flour. This can
be done by beating the flour into the mixture in the pan, or
by kneading on a pastry board. Either way, the result is a hot
 and rather sticky paste that can be used for hand-raising: shaping
by hand, sometimes using a dish or bowl as an inner mould. As the
crust cools, its shape is largely retained, and it is filled and
covered with a crust, ready for baking. Hand-raised hot water
crust pastry does not produce a neat and uniform finish, as there
will be sagging during the cooking of the filled pie, which is
generally accepted as the mark of a hand-made pie.[14]

Definitions[edit]

A French pastry shop display

Pastry chef with croquembouche

 Swedish cinnamon rolls

Croissants

 Pastry: A type of food used in dishes such as pies or strudel.

 Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used
to make an even stream of dough, frosting, or flavored substance to form a structure,
decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling.
 Pastry board: A square or oblong board, preferably marble but usually wood, on which
pastry is rolled out.
 Pastry brake: Opposed and counter-rotating rollers with a variable gap through which
pastry can be worked and reduced in thickness for commercial production. A small
version is used domestically for pasta production.
 Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet
mixtures.
 Pastry cream: Confectioner's custard. An egg- and flour-thickened custard made with
sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes,
pastries, tarts, etc. The flour prevents the egg from curdling.
 Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles, fluted circles,
diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out
corresponding shapes from biscuit, scone, pastry, or cake mixtures. [15]
 Pastry blender: A kitchen implement used to chop the fat into the flour, which prevents
the melting of the fat with body heat from fingers, and improves control of the size of the
fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades
connected to a handle.
 Viennoiserie: French term for "Viennese pastry," which, although it technically should be
yeast raised,[16] is now commonly used as a term for many laminated and puff- and choux-
based pastries, including croissants, brioche, and pain au chocolat.[17]

Chemistry[edit]
Different kinds of pastry doughs are made by utilizing the natural
characteristics of wheat flour and certain fats. When wheat flour is mixed with
water and kneaded into plain dough, it develops strands of gluten, which are
what make bread tough and elastic. In a typical pastry, however, this
toughness is unwanted, so fat or oil is added to slow down the development of
gluten. Pastry flour can also be used, since it typically has a lower level of
protein than all-purpose or bread flours.[18]
Lard or suet work well because they have a coarse, crystalline structure that
is very effective. Using unclarified butter does not work well because of its
water content; clarified butter, or ghee, which is virtually water-free, is better,
but shortcrust pastry using only butter may develop an inferior texture. If the
fat is melted with hot water or if liquid oil is used, the thin oily layer between
the grains offers less of an obstacle to gluten formation and the resulting
pastry is tougher.[19]

History[edit]

A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey

Russian pirozhki

The European tradition of pastry-making is often traced back to the shortcrust

era of flaky doughs that were in use throughout the Mediterranean in ancient
times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all
had filo-style pastries in their culinary traditions. In the plays of Aristophanes,
written in the 5th century BC, there is mention of sweetmeats, including small
pastries filled with fruit. Roman cuisine used flour, oil and water to make
pastries that were used to cover meats and fowls during baking in order to
keep in the juices, but the pastry was not meant to be eaten. A pastry that
was meant to be eaten was a richer pastry that was made into small pastries
containing eggs or little birds and that were often served at banquets. Greeks
and Romans both struggled in making a good pastry because they used oil in
the cooking process, and oil causes the pastry to lose its stiffness. [20]
In the medieval cuisine of Northern Europe, pastry chefs were able to produce
nice, stiff pastries because they cooked with shortening and butter. Some
incomplete lists of ingredients have been found in medieval cookbooks, but no
full, detailed versions. There were stiff, empty pastries called coffins or 'huff
paste', that were eaten by servants only and included an egg yolk glaze to
help make them more enjoyable to consume. Medieval pastries also included
small tarts to add richness.

It was not until about the mid-16th century that actual pastry recipes began
appearing.[19][21] These recipes were adopted and adapted over time in various
European countries, resulting in the myriad pastry traditions known to the
region, from Portuguese "pastéis de nata" in the west to Russian "pirozhki" in
the east. The use of chocolate in pastry-making in the west, so commonplace
today, arose only after Spanish and Portuguese traders brought chocolate to
Europe from the New World starting in the 16th century. Many culinary
historians consider French pastry chef Antonin Carême (1784–1833) to have
been the first great master of pastry making in modern times.

Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is

made from rice, or different types of flour, with fruit, sweet bean
paste or sesame-based fillings. The mooncakes are part of Chinese Mid
Autumn Festival traditions, while cha siu bao, steamed or baked pork buns,
are a regular savory dim sum menu item. In the 19th century, the British
brought western-style pastry to the Far East, though it would be the French-
influenced Maxim in the 1950s that made western pastry popular in Chinese-
speaking regions starting with Hong Kong. The term "western cake" (西餅) is
used to refer to western pastry, otherwise Chinese pastry is assumed. Other
Asian countries such as Korea prepare traditional pastry-confections such
as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific
ingredients to make unique desserts. Japan also has specialized pastry-
confections better known as mochi and manjū. Pastry-confections that
originate in Asia are clearly distinct from those that originate in the west,
which are generally much sweeter.

Pastry chefs[edit]
See also: List of pastry chefs

Pastry chefs use a combination of culinary ability and creativity for baking,

decoration, and flavoring with ingredients. Many baked goods require a lot of
time and focus. Presentation is an important aspect of pastry and dessert
preparation. The job is often physically demanding, requiring attention to
detail and long hours.[22] Pastry chefs are also responsible for creating new
recipes to put on the menu, and they work in restaurants, bistros, large hotels,
casinos and bakeries. Pastry baking is usually done in an area slightly
separate from the main kitchen. This section of the kitchen is in charge of
making pastries, desserts, and other baked goods. [23]

Gallery[edit]


A Linzer torte

A petit four

Assortment of cookies (also called biscuits in some areas)

 


Cream puff pastry, Dutch Moorkoppen

Tompouce, a Dutch and Belgian pastry

Liège-style waffles

 


English pork pie topped with red currants

Argentine sweet pionono

Slice of Argentine sweet pionono

 


Crocetta of Caltanissetta of lemon, left, and orange, right

Spina santa of Caltanissetta

Pecan and maple Danish pastry, a puff pastry type

 


Profiterole or cream puff, a choux pastry

Gaz, a special souvenir of Isfahan

Runeberg torte, a traditional Finnish pastry flavored with almonds and arrack (or rum)

 


Strudel, a phyllo pastry

Pork pie on a plate

Preparation of custard bougatsa in an Athens cafe




Israeli pastries such as rugelach

Blackberry pie made with a pastry crust

Persian Zolbia and Bamieh




Bradje from Algeria

See also[edit]
 Food portal

 Bakery
 Cake shop
 Danish pastry
 Doughnut
 Hot water crust pastry
 Hübner Haus
 Jesuite
 Konditorei
 Kuo Yuan Ye Museum of Cake and Pastry
 List of baked goods
 List of desserts
 List of food preparation utensils
 List of pastries
 Mold (cooking implement)
 Pan dulce (sweet bread)
 Pastry brush
 Pastry fork
 Pie crust

References[edit]
1. ^ Bo Friberg (March 2002). Professional Pastry Chef. John Wiley and Sons. ISBN 0-471-21825-1.

2. ^ L. Patrick Coyle (1982). The World Encyclopedia of Food. Facts on File Inc. ISBN 0-87196-417-1.

3. ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 73, 102

4. ^ "Definition of 'pastry'". Oxford English Dictionary. Archived from the original on 23 August 2016. Retrieved 7 January 2015.

5. ^ Leanne Kitchen (2008). The Baker. Murdoch Books. p. 171. ISBN 978-1-74196-097-6. Retrieved 29 October 2013.

6. ^ "Pate Brisee (Pie Dough) Recipe". Martha Stewart. Retrieved 2021-12-28.

7. ^ "Resting Pastry Dough". KitchenSavvy. 2006-06-19. Retrieved 2021-12-28.

8. ^ "Tarts". The Art and Soul of Baking. Andrews McMeel Publishing. 21 October 2008. p. 207. ISBN 978-0-7407-7334-1. Retrieved 29
October 2013.

9. ^ Peter Barham (2001). "Short crust variations". The Science of Cooking. Springer. p. 183. ISBN 978-3-540-67466-5. Retrieved 29
October 2013.

10. ^ Peter Barham (2001). The Science of Cooking. Springer. p. 189. ISBN 978-3-540-67466-5.

11. ^ Michel Suas (2009). "Part 4: Pastry". Advanced Bread and Pastry, 1st ed.: A Professional Approach. Cengage Learning. p. 504. ISBN 978-1-
4180-1169-7. Retrieved 29 October 2013.
 12. ^ Secrets of Eclairs. Murdoch Books. 1 November 2012. pp. 78–. ISBN 978-1-74336-424-6.
13. ^ "Grains of truth about pastry" (PDF). 2006-10-31. Archived from the original (PDF) on 2006-10-31. Retrieved 2017-12-18.
14. ^ Dan Lepard (24 November 2007). "Hot water crust pastry". The Guardian. Guardian News and Media. Retrieved 6 January 2015.
15. ^ Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998
16. ^ Wayne Gisslen (17 January 2012). Professional Baking. John Wiley & Sons. p. 192. ISBN 978-1-118-08374-1. Retrieved 30 October 2013.
17. ^ David Applefield (6 April 2010). The Unofficial Guide to Paris. John Wiley & Sons. p. 317. ISBN 978-0-470-63725-8. Retrieved 30
October 2013.

18. ^ Inc., King Arthur Flour Company. "Professional Baker's Reference: A Guide to the Numbers | King Arthur Flour". King Arthur Flour. Archived
from the original on 2017-10-24. Retrieved 2018-01-03. {{cite web}}: |last= has generic name (help)

19. ^ Jump up to:    Jaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999
a b

20. ^ History of Baking and Pastry Cooking Archived 2013-01-13 at the Wayback Machine

21. ^ Bakeinfo. "Types of Pastry- BakeInfo (Baking Industry Research Trust)". www.bakeinfo.co.nz. Retrieved 2018-01-03.
22. ^ "Pastry Chef | Read a Pastry Chef Job Description". All Culinary Schools. Retrieved 2018-01-03.
23. ^ Pastry Chef Job Profile Archived 2008-12-29 at the Wayback Machine

External links[edit]
 "Pastry" – Encyclopædia Britannica

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