Tuesday, March 23, 2021

The word 'pastries' can refer to many kind of baked products made from ingredients such as flour, sugar, milk, butter, and egg. Most often, pastries refer to sweet baked goods. Common pastries include pies, tarts and croissants. Pastry can also refer to the pastry dough, used to make such baked products. It is rolled out thinly and used as a base.

Pastry is differentiated from bread by having a higher fat content, which results in a crumbly texture or flaky mouthfeel. While the hallmarks of a good pastry are subjective, the general consensus is that a good pastry should be light and airy, but firm enough to support the weight of the filling.

The job of a pastry chef is often physically demanding, requiring close attention to detail. Most baked goods are time-consuming and require a lot of patience. For example, the characteristic flaky texture of a pastry is achieved by a labor-intensive process of repeatedly rolling out a dough and folding it to produce many thin layers.

In addition to flavor, presentation is an important part of pastry and dessert preparation. Unlike items on a restaurant menu, consumers can usually see a pastry before they buy it. The appearance is important in the decision-making process. And since dessert is served at the end of the meal, it is often responsible for a restaurant's final impression.