There are many reasons why you might need to prepare Serving Pastry Specials. While there are no particular guidelines for preparing Pastry Specials, there are some general principles that serve as a guide when it comes to preparing a Pastry Special. These principles work well for Pastry Specials in general and should be considered for Pastry Specials in particular.
It is always good to start with the crust. The crust of your Pastry Special is the first thing that a person will see. Whether the person is a new visitor or an experienced baker, he or she will inevitably reach for the first piece of the crust.
Your pastry crust is something that you do not want to scare away your visitors. If you have done your homework and prepared a crust that is pleasing to the eye, people will approach your establishment with confidence. Once they notice your crust, they will be eager to try your pastries.
To prepare your pastry crust, heat the oven to 350 degrees Fahrenheit. In order to get the best result, use a pie pan that has two layers of parchment paper. The first layer should be large enough to wrap your pastry crust in. The second layer should be large enough to cover the pie shell to which it is attached.
Serving Pastry Specials
While your pastry crust is in the oven, make sure that the water is boiling on the stove. Pour a small amount of the boiling water into the bottom of the oven, then place the crust on top of the water in the middle of the oven. Continue doing this until the crust has been set.
To cook your pastry, place it in a food processor. With the motor running, gradually run the pastry through the shredder. Slowly increase the speed until the crust reaches medium shreds. You should now be able to make small long strips of pastry. Turn off the machine and allow the pastry to sit for about 5 minutes, then turn it on again and process it until it reaches the desired length.
After the pastry has sat for about five minutes, the time when you expect the crust to firm up, carefully transfer it to a baking sheet. Then, top the pastry with a simple glaze. Your choice of glaze depends on your taste, but in general, you can choose from two basic glazes: fondant and icing.
Fondant, which comes from France, is something that is thickened with starch and butter. It is easy to work with and can be used in several ways. It can be spread over the top of the pastry before it sets, it can be brushed onto the pastry to help it stick to the cookie sheet, or it can be sprinkled on after the pastry has set. This is how fondant originated, and the versatility of it makes it a popular choice for serving a pastry special.
Icing is made from sugar and eggs. It is not so thick that it completely covers the surface of the pastry. The icing can be spread on with a pastry brush, but it is generally more popular when it is spread directly on the dough. The icing can either be fruit or vegetable-based; or there is the option of making a glaze from fruits and nuts.
When you are ready to decorate your pastry, it is best to begin first with a stiff pastry brush. Next, line the bottom of a bundt pan with either heavy duty foil or parchment paper. Use a pastry brush to apply a thin layer of glaze to the top of the pastries. If using an icing, brush a small amount of glaze over. The pastry before continuing to drizzle the icing over the entire piece.
Once you have completed the entire assembly. Carefully remove the top layer of pastry from the oven and transfer the pastry to the bundt pan. Brush a little extra glaze over the top of the pan and let it dry for about 15 minutes. Then, remove the top sheet of baking paper and slide the pan into the freezer for at least two hours.