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Pastry

Pastry refers to a variety of baked goods made from flour, butter or other fats, water, and sometimes sugar. Pastry can be sweet or savory, and is commonly used in desserts, breakfast pastries, and savory dishes like pies and quiches.

Pastry dough can be made from a wide range of flours, including wheat, rye, and cornmeal, as well as alternative flours like almond, coconut, or chickpea. The dough is usually combined with a fat, such as butter, lard, or shortening, to give the pastry its trademark flakiness and texture. Water or other liquids are added to bind the ingredients together.

The most common types of pastry include:

Puff Pastry:

Puff pastry is a light, flaky pastry that is made using layers of butter and dough. It is often used in desserts like croissants, palmiers, and turnovers, but can also be used in savory dishes like pot pies and quiches. Puff pastry is made by layering dough with butter or another fat, then rolling it out and folding it over many times to create a flaky texture.

Shortcrust Pastry:

Shortcrust pastry is a pastry dough that is crumbly and dry, yet holds together well. It is often used as a base for pies, tarts, and quiches, and can be either sweet or savory. Shortcrust pastry is made by combining flour, butter, and a small amount of liquid, then rolling out the dough and using it to line a pie dish or tart tin.

Choux Pastry:

Choux pastry is a light, airy pastry that is used to make profiteroles, éclairs, and other pastries. It is made by adding flour to boiling water and butter, and then beating the mixture until it forms a dough. Eggs are then added to the dough, which give the pastry its light texture and help it to rise.

Pastry is a versatile ingredient that can be used in a wide range of dishes, from sweet treats to hearty pies. Whether you are an experienced baker or just starting out, experimenting with different types of pastry is a great way to expand your baking horizons and create delicious, mouth-watering dishes.