Understanding Different Types Of Pastries
At its very core, the pastry is dough made using flour, fat and egg or water. It might be a little strange to think that the simple amalgamation of these essential ingredients gives some indulgent and beloved foods in the world- croissants, eclairs, pies, tarts, and Danishes. Pastries have long been adored for their flavor and crispness. While they are an integral part of every baker’s offerings, it is surprising to find that they do not necessarily need to be sweet. Perhaps, they come in varied shapes, sizes, textures, and flavors. What’s more, there are diverse categories of pastries recognized by pastry professionals. We will have a look at them below:
This is a versatile pastry that also a common and easy variety that can be made at home. This variation of a cake is not like the flaky pastries that puff up. It features a crumbly and crisp texture and is ideal as a base for both savory and sweet pieces, quiches, flans, and tarts. It is generally made using half amounts of flour to fat by weight or in the ratio of 1:2. There are some fillings added to the pastry both before and after it is ready. This prevents the dough from rising in the microwave.
Rough Puff Pastry
Another name of this sweet treat is blitz puff and flaky puff pastry. You can make it using salt, fat, and flour. It is entirely different from a puff pastry, because you need to blend the lumps of fat or butter into the dough in place of enveloping the fat into it. When you bake it, the butter or fat present in the coatings melt resulting in air pockets. This gives the pastry a flaky and light texture. Pasties, turnovers, pot pies and strudels are generally made using this rough puff variety.
It came into being in 1540. It was first prepared in the form of a dried out and hot paste and eaten with gateaux. If you are expecting guests for dinner, then this is the right pastry to use for baking lemon meringue eclairs. It will leave the guests in complete awe of your dessert-making potentials. If you want to save time, you can make it well in advance.
These are flaked pastries with air and fat trapped between layers of dough. The ingredients and the baking procedure of this pastry give it a light, crisp, and flimsy finish. Considered the ultimate in professional cake, it is a bit time-consuming but always worth trying your hands at. Puff pastries can be used as wrappings for poultry and meat, as vol-au-vents, mille-feuilles, and cream horns and for pie crusts.
It is a paper-thin cake that has grabbed huge attention in Mediterranean-style baking. This has a conventional coating around the fillings. You need to brush it with good quality butter before baking. A combination of salt, water, oil, and flour goes into making this pastry. It is quite versatile and you can fold, ruffle, roll or layer it easily into different shapes and sizes.
Now that you have got an idea about the different categories of pastries try your hands at some savory pies and sweet treats for impressing the visitors’ home.