PREPARE & PRODUCE

PASTRY PRODUCTS
PIES AND PASTRIES
The pastry is basically a type of baked
product and so many different varieties
exist that often it is hard to identify them.
Their chief differences have to do with
their fat, the form used, its proportion, and
how it is incorporated into the flour.
Kinds of Pastry
Cream Puffs – a type of light pastry that is
filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
Kinds of Pastry
Puff Pastry – a light, flaky, rich pastry made
by rolling dough with butter and folding it to
form layers: used for tarts, napoleon.
Kinds of Pastry
Danish Pastry – a pastry made of sweetened
yeast dough with toppings such as fruit, nuts
or cheese.
Kinds of Pastry
French Pastry – a rich pastry, filled with
custard or fruit.
Kinds of Pastry
Pie and Tart – pastries that consist of two components: the
first, relatively thin pastry ( pie) dough, when baked forms a crust
( also called pastry shells) that holds the second, the filling
Kinds of Pastry
Croissants – a flaky raised dough. It is like a sweetened cross
between a simple yeast raised dough and puff pastry. The dough is rolled with
butter to create layers and is then left to rise, creating a very light texture. The
downside is that it is technically involved and requires a great deal of work.