Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.[1][2]
pastries
DOWNLOAD: https://urluso.com/2vADYr
The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.[20]
In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or 'huff paste', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness.
Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours.[22] Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.[23]
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
There are five basic types of pastry dough (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry dough are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.
Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland.[citation needed] The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.[1]
Only flavor exceeds the beauty of Martine\u2019s exquisite wedding cakes, specialty cakes, celebration cakes and pastries. Named Kentucky's best cake designer by Brides magazine and one of Top 63 Pastry Pros in America by Martha Stewart Weddings.
The delicious pastries you order today are baked with the old-world recipes our founder, Harmon Jaarsma, brought from Holland. Fresh quality pastries with the finest ingredients and no preservatives are baked daily by the 3rd and 4th generation Jaarsma family bakers. We take pride in the quality of our baked goods every step of the way.
Plus, you can easily make this dough in 1 morning or over the course of 3 days. I love make-ahead dough where you have plenty of options in terms of timing. You can also freeze half the dough if 16 pastries are too many or even make 8 pastries and 1 pastry braid!
This dough recipe yields 16 breakfast pastries. See recipe note above about halving/freezing the dough. Cut the dough in half. (Work with only half the dough at once. Wrap half up and refrigerate until ready to use.) Cut the half of dough into 8 pieces. Roll into balls:
Since 2004, CocoLuxe Fine Pastries has been serving artisan pastries derived from classic European recipes. From our silky rich hot chocolate to our buttery and flaky croissants, we continually strive to provide an experience for your taste buds that cannot be matched!
Delectable Desires Pastries creates edible art made from scratch using only the freshest and finest ingredients. We specialize in designer cakes and cakes for all occasions as well as a variety of delectable desserts and pastries.
Bakers and Cooks, three words which perfectly describe my family. The moments spent together at the kitchen, which usually end up with a sumptuous meal, has made food and pastries a big part of our tradition.
Small pastries made of ground almonds were named after Italian lieutenant Mazarin, who loved food and helped spreading food culture from Italy to France. With its oblong shape, moist texture and almond taste mazarin has a close resemblance to French friand. The difference between the two is that mazarin has got a thin crust from the outside and ground almond filling inside, while friand is baked without an outer crust and is much taller. Mazarins can be plain, with white icing or crystal sugar sprinkled over the top, but you can find more creative variations baked with blueberries or lingonberries.
Love heart shaped shortbread pastries dusted with icing sugar are filled with aromatic vanilla custard. The pastry shell is very thin and fragile, so they break apart very easily and are not the best for take aways, so sit down and enjoy one right there in a bakery. Vanilla hearts simply melt in your mouth and are perfect companions to coffee.
If you are a fan of shortbread cookies, these are for you. Not only you get a buttery cookie, but also a dent (or a cave) filled with with fragrant raspberry jam. If the jam was home made and the pastries were not baked in the oven for too long to the point where the jam turns into a hard lump, hallongrottas are mouth watering treats. 2ff7e9595c
Yorumlar