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Pastry
Pastry the name given to various kinds of dough made from ingredients
such as flour, butter and eggs, that are rolled out thinly and used as
the base for baked goods. Common pastry dishes include pies, tarts, and
quiches.
A good pastry is very light and airy, but firm enough to support the
weight of the filling. The shortening is distributed between the
flour-and-water in many thin layers or sheets; when baked, the
resulting pastry is delicate and flaky.
Good pastry must be uniformly mixed to achieve this layering, and
should not have any large bubbles of air in it, as these will expand
during cooking and spoil the texture. However, overworking of the
pastry will cause long gluten chains to form, resulting in a tough
product. Thus the manufacture of good pastry is something of a fine art.
As pastry must be baked to be edible, and pie fillings often do not
need extra baking, many pie recipes involve blind-baking the pastry
before the filling is added.
Small cakes, tarts and other sweet dishes involving pastry are often
called 'pastries' after their primary ingredient, and bakers and chefs
who specialise in producing them are called Pastry chefs.
Pastry is a generic, scalable and efficient substrate for peer-to-peer
applications. Pastry nodes form a decentralized, self-organizing and
fault-tolerant overlay network within the Internet. Pastry provides
efficient request routing, deterministic object location, and load
balancing in an application-independent manner. Furthermore, Pastry
provides mechanisms that support and facilitate application-specific
object replication, caching, and fault recovery.
Pastry is the name given to various kinds of dough made from
ingredients such as flour, butter and eggs, that are rolled out thinly
and used as the base for baked goods. Common pastry dishes include
pies, tarts, and quiches.
Basket of pastries, for breakfast
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Category:Pastries
A good pastry is very light and airy, but firm enough to support the
weight of the filling. The shortening is distributed between the
flour-and-water in many thin layers or sheets; when baked, the
resulting pastry is delicate and flaky.
Good pastry must be uniformly mixed to achieve this layering, and
should not have any large bubbles of air in it, as these will expand
during cooking and spoil the texture. However, overworking of the
pastry will cause long gluten chains to form, resulting in a tough
product. Thus the manufacture of good pastry is something of a fine art.
As pastry must be baked to be edible, and pie fillings often do not
need extra baking, many pie recipes involve blind-baking the pastry
before the filling is added.
Some types of pastry are:
* Choux pastry
* Danish pastry
* Phyllo pastry
* Hot water crust pastry
* Kolacky pastry
* Puff pastry
* Shortcrust pastry
* Suet pastry
* Spanish pastry
* Strudel pastry
Small cakes, tarts and other sweet dishes involving pastry are often
called 'pastries' after their primary ingredient, and bakers and chefs
who specialise in producing them are called Pastry chefs.
Book Description
The reference of choice for thousands of pastry chefs and home cooks A
favorite of pastry lovers and serious chefs worldwide, The Professional
Pastry Chef presents comprehensive coverage of basic baking and pastry
techniques in a fresh and approachable way. Now skillfully revised and
redesigned to meet the needs of today's pastry kitchen, this classic
reference is better-and easier to use-than ever. The new edition
contains more than 650 recipes, which offer a new emphasis on American
applications of European techniques with yields suitable for restaurant
service or for entertaining at home. It shares encyclopedic guidance on
everything from mise en place preparation and basic doughs to new
chapters covering flatbreads, crackers, and homestyle desserts.
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not
only how to perform procedures, but also the principles behind them,
helping readers to build a firm foundation based on understanding
rather than memorizing formulas. Illustrated step-by-step instructions
demystify even the most complex techniques and presentations, while 100
vivid color photographs bring finished dishes to life with a sublime
touch of visual inspiration. Whether used to develop skills or refine
techniques, to gain or simply broaden a repertoire, The Professional
Pastry Chef is filled with information and ideas for creating
mouthwatering baked goods and tantalizing desserts-today and for years
to come.
From the Inside Flap
A favorite of serious chefs and passionate home bakers worldwide, The
Professional Pastry Chef offers comprehensive coverage of basic baking
and pastry techniques, all presented in a fresh and approachable way.
Now skillfully revised to address the latest developments in pastry
making, this classic resource is truly the reference of choice for
anyone looking to achieve true artistry in today's pastry kitchen.
The Professional Pastry Chef contains encyclopedic guidance on the
preparation and presentation of an abundant array of pastries and
desserts––including breads, cakes, cookies, tarts, petits fours,
croissants, Danish pastries, mousses, soufflés, ice creams, sorbets,
and sauces, syrups, and fillings––plus a completely new chapter
covering flatbreads, crackers, and rolls.
Moving effortlessly between the most basic puff pastry and such subtly
contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta
Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The
Professional Pastry Chef puts a world of edible delights within reach.
The Fourth Edition contains more than 650 recipes, which offer a new
emphasis on American applications of European techniques with yields
suitable for restaurant service or for entertaining at home.
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not
only how to perform procedures but also the principles behind them,
helping to build a firm foundation based on understanding rather than
memorized formulas. His clear explanations provide an easy-to-follow
guide through ingredients and mise en place preparation as well as
pastry equipment, techniques, and plated presentation. Chef Friberg's
step-by-step instructions are generously supplemented with
illustrations that demystify even the most complex procedures, while
ready-to-use templates are included to help save time and effort in the
kitchen.
Finished dishes are brought to life with almost 100 vivid color
photographs that add a sublime touch of visual inspiration, along with
new Chef's Tips and sidebars that offer instant access to key material
where and when it's needed.
Whether used to develop skills or refine techniques, to gain or simply
broaden a repertoire, The Professional Pastry Chef is filled with
information and ideas for creating mouthwatering baked goods and
tantalizing desserts––today and for years to come.
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