Professional Documents
Culture Documents
63 Pastry
63 Pastry
As the dough is
rolled out, the fat
and flour become
layered together.
As the pie crust bakes, the fat layer melts away and air
pockets form in their place. The new layers of air pockets
plus the flour layers form “flakes”.
The layered or flaky
pastry doughs are used to
make a variety of breads,
candies, desserts, and of
course… pie crusts!
Baklava is a
Greek dessert
made of phyllo
dough, nuts, and
honey.
Pâte à choux (paht ah SHOE)
is made by combining liquid,
butter, flour, and eggs into a smooth
batter. The mixture is then used to
make éclairs, cream puffs, and
profiteroles (pro-FEET-uh-rolls).