Q- WHAT IS PASTRY,KINDS,DIFFERENCES AND USES?
ANS- Pastry is a mixture of flour and fat, which you bind together with water to form a paste.The wide range of pastries made today vary in texture and taste according to the proportion of fat you use, the way you mix it with the flour and the method you choose to shape the dough.
1- Shortcrust pastry is a very simple type of pastry to make. It is also very versatile as it readily incorporates other flavourings. You can use it for sweet or savoury pies and tarts, pasties and other pastry parcels. You bind regular shortcrust pastry with water, but for a rich version replace the water with egg,or milk.
2- Sweet shortcrust pastry or pâte sucrée is a French sweet pastry similar to shortcrust pastry, but with high sugar content and egg yolks for richness.
3- Puff pastry also known as laminated pastry,has much more fat and uses a special rolling and (simple fold and book fold) folding technique to create fine layers of dough that trap air between them.The pastry then puffs up on baking, creating delicious leaves with a light texture and rich flavour.
4- Flaky pastry and ‘rough puff’ are similar to puff pastry but quick and easy to make.They are ideal for recipes where you want a flaky texture but do not need the pastry to rise impressively.mostly trimmings of puff pastry,we mix and use for savoury tart,rolls in continental snacks.
5- Choux pastry is a light, twice-cooked pastry usually used for sweets and buns. It is made with plain flour, salt, butter, eggs, milk and a little sugar to make profiteroles, éclairs and choux puffs; or without sugar to make savoury pastries.
6- Filo pastry is paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. If you use several layers together, you will strengthen the delicate sheets, which can be fried or oven-baked, cooking very quickly to make a wide variety of sweet and savoury dishes.bakalava arabic dessert one of the best example for filo pastry.
pastry chef recipes 