Q2 | Pastry

Buttercream

Buttercream

Icing made by creaming butter until pale with icing sugar, vanilla, and milk.

Custard

Mixture used for filling consists of milk, sugar, eggs, and flavorings.

Filling

Any edible mixture used to fill pastries and other bakery products.

Fondant

Stiff and shiny icing which can be kneaded and rolled out to cover cakes and other bakery products.

Frosting

Sugary coating for cakes and other baked goods.

Ganache

An icing made of rich chocolate wither white or dark and cream.

Garnish

To decorate good with edible ornaments.

Glaze

A glossy edible coating applied to food.

Icing

A sweet mixture made primarily of sugar and often flavored used to coat baked products.

Meringue

Made of beaten egg whites and sugar commonly used in any baked products.

Pastry

Baked food products which contain items made from flour and fat pastes (e.g. pie crust). made with a high protein fat to flour ratio, with very little liquid. comes from the word paste, meaning a dough mixture of flour, liquid, and fat.

Pastry Cream

A mixture which contains starch as thickeners and eggs, resulting in a much thicker and more stable product.

Flour

The best flour used for pastry is all purpose- flour. Special pastry flour may be used, specified in the recipe.

Shortening

Coats the particles of flour so water cannot penetrate them. In this way, gluten strands are shortened, thus producing a good, flaky crumbly crust. Shortening must be chilled before it used.

Liquid

Added to the flour and fat to bind the ingredients together and convert them into pliable dough. Water is important to develop some gluten within the flour and to give structure and flakiness to the dough. If an excessive amount of water is used, the crust will become tough due to an excessive amount of gluten development. If not enough water is used, the crust will disintegrate.

Salt

It has some tenderizing and conditioning effect on the gluten. However, it contributes mainly to flavor. Salt must be dissolved in the liquid before being added in order to ensure even distribution.

Cream Puffs

A light pastry filled with whipped or sweetened cream filling and often topped with chocolate.

Puff Pastry

Rolled-in dough made with multiple layers that expand as the pastry bakes. extremely, light, puffy, and flaky.

Danish Pastry

A pastry made from sweetened yeast dough with toppings like fruit, nuts, or cheese.

French Pastry

A rich pastry filled with custard or fruit.

Pie and Tart

Consists of the relatively thin pastry dough (pie), which when baked forms a crust (pastry shells) that holds the filling.

Croissants

A flaky raised-dough, which is rolled with butter to make layers then left to rise to create a light texture. a fusion between a simple yeast-raise dough and puff pastry. technically involved and requires an excellent deal of work.

Stirring

The simplest method, because it involves mixing all the ingredients together with a utensil, usually a spoon in a circular motion.

Beating

The ingredients are moved vigorously in a back and forth, up and down, and around motion until smooth. An electric mixer is usually used to beat the ingredients together.

Whisking

Air is incorporated into such foods as light whipping cream and egg whites through very vigorous mixing, usually with an electrical mixer or whisk.

Rolling

To flatten dough out into a sheet in preparation to shaping to various forms.

Laminating

Fat is repeatedly folded into the dough.

Creaming

A process where fat and sugar are beaten together until they take on a light, airy texture.

Kneading

Working with the dough using the heel of the hands, accompanied by pressing, stretching, and folding in order to develop its gluten.

Cut in or Cutting In

The process of distributing solid fat in dry ingredients.

Preparing Baking Dishes and Pans

Rub a piece of butter over the inside of the dish with a paper towel, making a thin, even coating. Sprinkle in some flour, then shake and tilt the dish until it’s coated. Turn the dish upside down to remove the extra flour.

Sifting Flour

Put a sifter over a bowl, add the flour and squeeze the handle to force the flour through the mesh screen.

Cracking Eggs

Gently but firmly, tap the middle of the egg on the edge of a bowl to crack the shell. Hold the egg over the bowl and put the shell halves apart, letting the

Brown Sugar Glaze

A sweet glaze made by heating butter, brown sugar, heavy cream, vanilla extract, and salt until thickened.

Lemon Glaze

A tangy glaze made by whisking together confectioner's sugar, lemon juice, and grated lemon zest until smooth.

Chocolate Glaze

A rich glaze made by melting chopped bittersweet chocolate with heavy cream and butter until smooth and slightly thickened.

Buttercream

An icing made by creaming butter with icing sugar, vanilla, and milk, used for spreading or piping onto cakes and pastries.

Fondant

A stiff and shiny icing that can be kneaded and rolled out to cover cakes, often used for decorating larger cakes.

Meringue

An icing made from whipped egg whites, sugar, and water, used for decorating cakes and creating a fluffy texture.

Ganache

A filling or decoration made by melting chocolate with cream, resulting in a shiny or matte finish.

Cream Cheese Icing

A fluffy icing made from cream cheese, butter, and icing sugar, commonly used to decorate carrot cakes and cupcakes.

Royal Icing

A white meringue-like mixture made from egg whites, acetic acid, and icing sugar, used for making flowers and hardening when set.

Boiled Icing

A light and fluffy icing made by pouring a hot sugar syrup over beaten egg whites until smooth and satiny.

Jams and Jellies

Ready-made spreads that can be used as fillings alone or in combination with other fillings, such as buttercream.

Simple Sugar Syrup

A flavored syrup made from sugar and water, used to moisten pastries and enhance their flavor.

Whipped Cream

Cream beaten with sugar until light and fluffy, used as a filling, frosting, or soft decoration.

Syrup

Flavored simple syrup used to moisten pastries, often made with extracts or liquors like rum.

Pastry Cream

A thick and stable mixture containing starch thickeners, eggs, and flavorings, used as a filling for pastries and as pudding.

Custards

Mixtures of milk, sugar, eggs, and flavorings, used as fillings for pastries and as desserts.

Nut Garnish

Dry fruits or seeds used as decorations for pastries and other foods.

Raspberry Cream Pie

A pastry product consisting of a pie crust filled with raspberry cream.

Cream Puff and Eclairs

Pastries filled with pastry cream and often garnished with whipped cream or chocolate ganache.

Fruit Tart

A pastry product consisting of a tart shell filled with fresh fruits and often glazed with a fruit glaze.

Fruit Pie

A pie filled with fresh fruits and often topped with a lattice crust or streusel topping.

Bow Tie Pastries

Pastries shaped like bow ties and often dusted with powdered sugar.

Color of the Product

The color of the pastry product should harmonize with its flavor and enhance its visual appeal.

Appearance

The form and shape of the pastry product should be consistent and visually appealing.

Consistency

The texture and grain of the pastry product should be uniform and pleasant to eat.

Moisture Content

The amount of moisture in the pastry product affects its flavor, palatability, and shelf life.

Storing Baked Pies and Pastries

Guidelines for storing different types of pies and pastries, including covering with waxed paper or plastic wrap and freezing.

Pies and Pastries Shelf Life

The recommended shelf life for different types of pies and pastries when stored in the refrigerator or freezer.