Pastry

-comes from the word “paste”, meaning “to stick”.

Pastry is mixture of flour, liquid, and fat. In the
bakeshop,

-refers to both various pastes and dough and to the

many products made from them
 Kinds of pastry

1. Cream puffs – a type of light pastry

that is filled with whipped cream or a
sweetened cream filling and often
topped with chocolate.
2. Puff pastry- a light, flaky, rich
pastry made by rolling dough with
butter and folding it to form layers:
used for tarts, napoleon
3. Danish pastry – a pastry made of
sweetened yeast dough with
toppings such as fruit, nuts, or
cheese
4. French pastries - a rich
pastry, filled with custard
or fruit.
5. 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.
6. 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.
Mixing Techniques Applied for Pies and
Pastries:

1. Stirring - mixing all ingredients together

usually with a spoon in a circular motion.

2. Beating – introducing air into the mixture

through mechanical agitation as in beating
eggs. An electric mixer is often used to beat
3.Whisking – also known as the whipping method
and is usually used for meringue, and for chiffon
products.Air is incorporated into such food as
whipping cream and egg whites through very
vigorous mixing, usually with an electric mixer or
whisk

4.Rolling - to flatten dough out into a sheet in

preparation to shaping to various forms.
5. Laminating - fat is repeatedly folded
into the dough

6. Creaming – fat and sugar are beaten

together until light airy texture
5. Kneading - working with the dough using the
heel of hands, accompanied by pressing,
stretching and folding in order to develop its
gluten

6. Cut in or cutting in – cutting fat into smaller

pieces using two knives or pastry blender to
distribute fat in flour until it resembles into coarse
meal.