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Topic: Pastry


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In the News (Wed 21 Aug 19)

  
  Pastry - Wikipedia, the free encyclopedia
Pastry is the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods.
As pastry must be baked to be edible, and pie fillings often do not need extra baking, many pie recipes involve blind-baking the pastry before the filling is added.
Small cakes, tarts and other sweet dishes involving pastry are often called 'pastries' after their primary ingredient, and bakers and chefs who specialise in producing them are called Pastry chefs.
en.wikipedia.org /wiki/Pastry   (200 words)

  
 Puff pastry - Wikipedia, the free encyclopedia
In baking, a puff pastry (pâte feuilletée) is a light, flaky pastry made from dough of the same name.
An American fashion in the late 1970s was to bake a wedge of Brie in puff pastry and serve warm.
Puff pastry is cooked when the bottom of the item is browned and the pastry does not collapse into itself.
en.wikipedia.org /wiki/Puff_pastry   (749 words)

  
 Pastry Chef Job   (Site not responding. Last check: 2007-10-08)
A pastry chef or patissier is a specialized chef in a professional kitchen skilled in the making of pastries, slices, and other (usually fancy) baked goods.
Strudel pastry Small cakes, tarts and other sweet dishes involving pastry are often called 'pastries' after their primary ingredient, and bakers and chefs who specialise in producing them are called Pastry chefs.
Shortcrust pastry is a type of pastry often used for the base of a tart or a pie.
www.blownspeakers.com /pages3/65/pastry-chef-job.html   (1029 words)

  
 AllRefer.com - pastry (Food And Cooking) - Encyclopedia
The making of pastry was known to the ancient Greeks and Romans, but its modern development in the Western world dates from the late 18th cent.
Pastry is classed according to the amount of shortening used and the method of blending it with the flour as plain, flaky, and puff pastry.
Plain pastry is used to cover meat or fruit pies; flaky pastry, which requires more shortening than plain, is used in strudels and the Turkish baklava.
reference.allrefer.com /encyclopedia/P/pastry.html   (244 words)

  
 Pastry - A scalable, decentralized, self-organizing and fault-tolerant substrate for peer-to-peer applications
When presented with a message and a numeric 128-bit key, a Pastry node efficiently routes the message to the node with a nodeId that is numerically closest to the key, among all currently live Pastry nodes.
Pastry is completely decentralized, scalable, and self-organizing; it automatically adapts to the arrival, departure and failure of nodes.
Pastry's network locality properties ensure that the resulting multicast trees are efficient; i.e., they result in efficient data delivery and resource usage in the underlying Internet.
research.microsoft.com /~antr/Pastry   (1008 words)

  
 Pastry
All pastry dough's, with the exception of choux, hot water crust and phyllo (strudel), need to be kept cool while creating by using cold ingredients and equipment, and this also means keeping your hands cool for mixing.
Some pastries are more difficult than others to make (because of the complexity and control required of the variables), but with practice, care and patience you will obtain successful results with your pastry making every time.
Only a pinch of salt is added to shortcrust pastry for flavour, while a measured quantity is added to hot water crust to strengthen the gluten in the flour and allow for the amount of handling during shaping.
www.itscooking.com /pastry.htm   (1333 words)

  
 Pastry Chef Florian Bellanger of Fauchon-New York, NY on StarChefs.com
I became a Pastry Chef because I always have been in love with sweets (I could live on sweets only!) and for me a great cake is a cake that I want to eat another slice of.
The pastry chefs in restaurants are starting to look at desserts like cooks look at a dish, meaning they are cooking fruits à la minute, and using ultra-fresh product.
A veteran of pastry kitchens from around the world, Florian was the pastry chef of Le Bernardin in 1996, where his desserts, described as "light and dreamy" by Ruth Reichl of The New York Times, helped bring the restaurant to its four-star status.
starchefs.com /chefs/pastry/FBellanger/html/index.shtml   (1193 words)

  
 A Shortcut to Flaky Puff Pastry   (Site not responding. Last check: 2007-10-08)
Though the results are not quite as spectacular in terms of height, rough puff pastry is just as irresistibly flaky, buttery, and tender as traditional puff pastry.
Classic puff pastry begins with a basic dough called a détrempe (pronounced day-trahmp) that is rolled out and wrapped around a slab of butter.
When teaching how to make rough puff pastry, I've found that the only tricky part is getting my students to believe that the crumbly pile of butter, flour, and scant water will actually become a smooth, workable dough (see Preparing the dough).
www.taunton.com /finecooking/pages/c00012.asp   (665 words)

  
 CuisineNet Digest: French Pastry   (Site not responding. Last check: 2007-10-08)
Pastry (pâte), like stock and sauce, is another of those basics of French cooking.
The pastry chef, pâtissier, must be specially trained to work with temperamental doughs and sweets; and the pastry making takes place in an entirely separate area of a restaurant kitchen.
Pastry doughs are used in countless savory recipes: to wrap a pâté or cover a stew, as a quiche shell or for vol-au-vent (a puff pastry shell filled with a cream-sauce based mixture of chicken, fish, meat or vegetables).
www.cuisinenet.com /digest/region/france/pastry.shtml   (113 words)

  
 Puff Pastry - FAQ   (Site not responding. Last check: 2007-10-08)
Puff Pastry is a light, flaky pastry made by layering shortening and pastry dough, then rolling out and folding the dough repeatedly.
You can roll up the pastry like a jelly roll to make a wrap, or create a "purse-shaped" bundle by brushing the edges of a square with water, folding edges to center on top of filling, twisting tightly to seal, then fanning out corners for a special creation.
Puff Pastry is just as easy to work with as refrigerated dough or pie crust dough, but the results are much more impressive and special because of the buttery, flaky layers of pastry.
www.puffpastry.com /faq.aspx   (1119 words)

  
 Puff Pastry - Using Puff Pastry   (Site not responding. Last check: 2007-10-08)
Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough.
Remove as many pastry sheets as needed (wrap unused sheets in plastic wrap or foil and return them to the freezer).
Cut pastry with a sharp utensil such as a knife, pizza wheel or pastry tool.
www.puffpastry.com /usagetips.aspx   (590 words)

  
 Pastry and Ice Cream in Palermo, Sicily, Italy
This page lists the better ice cream and pastry bars in Palermo, Sicily's largest city, and the one with the most establishments of this kind.
That is not to say that all of them have waiters; in some of these cafés you purchase what you want and then take it to a table.
Serves pastries, drinks and ice creams at the tables on Via Belmonte, a street closed to traffic.
www.bestofsicily.com /pastry.htm   (503 words)

  
 Preparing Puff Pastry   (Site not responding. Last check: 2007-10-08)
A well-make puff pastry is one of the great delights of the French kitchen.
The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together.
Place the ball of pastry on a lightly floured work surface and flatten slightly with the palm of your hand.
www.ibiblio.org /expo/restaurant/techniques/pastry.html   (660 words)

  
 Tacky Living - Toaster Pastry Review
The proportion of filling and icing to pastry was quite generous, submerging one in the full, sensuous, tongue-rolling toaster pastry experience.
Icing, pastry, and filling were all of average quantity and quality, and neither flammability nor aerodynamics were spectacular.
The pastries stubbornly refused to burst into flame; at best, we were only able to generate a coal which glowed for a few moments.
www.tackyliving.com /hg/toasterPastryComparison.html   (692 words)

  
 CookingSchools.com - Interview with Pastry Chef Jacquy Pfeiffer
When people enter a pastry shop they should be fascinated by the pastries offered and should make them think back to their childhood.
Pastry chefs are paid by salary, anywhere from $27,000 to $200,000 a year.
French Pastry School is recognized as the only true pastry school in the United States that is entirely dedicated to the art of pastry.
www.cookingschools.com /interviews/pfeiffer.html   (1233 words)

  
 Pastry Chef training at the Pennsylvania Culinary Institute
Along with learning the fundamentals of pâtisserie and baking techniques, our pastry chef training can help you develop the skills necessary to create magnificent show pieces and displays to prepare you for whatever area of the industry you decide to enter.
Learn and effectively practice advanced technical skills in pastry preparation and service such as straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items and quick breads.
The goal of our pastry chef training is to prepare you with the high level of expertise necessary to become a professional baker or pastry chef.
www.pci.edu /programs/patisserie.asp   (531 words)

  
 Puff Pastry
Place the pastry on the prepared pan and paint the top of the pastry with the egg wash, being careful not to get any of the egg wash on the cut edges of the pastry.
Place an apricot half on each of the pastry squares, tucking the cut edges of the apricot slightly to make sure the fruit does not touch the foil and is surrounded by a narrow margin or the pastry on all sides.
Fan out three apple slices on each of the pastry rectangles, making sure the fruit does not touch the foil and is surrounded by a narrow margin of pastry on all sides.
www.aish.com /family/cooking/Puff_Pastry.asp   (1833 words)

  
 pastry - Hutchinson encyclopedia article about pastry   (Site not responding. Last check: 2007-10-08)
Richer pastries may include eggs, yeast, or sugar, or may use ground nuts instead of flour.
Varieties include short pastry, flaky pastry, suet crust, filo, and choux.
Puff pastry is made with a higher proportion of fat; its preparation involves repeated folding, which, with the fat, makes it flaky.
encyclopedia.farlex.com /pastry   (222 words)

  
 Betty Crocker: Pastry, How to Make   (Site not responding. Last check: 2007-10-08)
Cut the shortening into the flour and salt, using a pastry blender or crisscrossing 2 knives, until particles are the size of small peas.
Sprinkle in cold water, and toss with fork until all flour is moistened and pastry almost cleans side of bowl.
Fold the pastry into fourths, and place in pie plate with point in center.
www.bettycrocker.com /baking/basics/tips_and_techniques.aspx?gid=40796   (164 words)

  
 Amazon.com: Pastry Magic: Books: Carol Pastor   (Site not responding. Last check: 2007-10-08)
Pastry, in all its many forms and guises, can be highly decorative as well as delicious.
Pastry Magic is an imaginative and original illustrated guide to pastry dishes, each of which is guaranteed to be the center of attention on any table, on any occasion.
Pastry Magic is an imaginative and original guide to pastry dishes, each of which is guaranteed to be the center of attention on any table--on any occasion.
www.amazon.com /exec/obidos/tg/detail/-/0470236108?v=glance   (685 words)

  
 PastryScoop.com chocolate and dessert recipes and baking tips for pastry chefs and bakers.
As executive pastry chef at the five-star, five-diamond, Four Seasons Hotel New York City, Christophe Toury is responsible for overseeing the development of all desserts for Fifty Seven Fifty Seven Restaurant and Bar, The Lobby Lounge, banquets, and in-room dining.
In 1993, he was named Moët Pastry Chef of the Year after his first place win in the Moët & Chandon and Patisfrance competition in New York.
Toury often serves as a guest pastry chef instructor at The French Culinary Institute in New York City and is an active participant in national pastry competitions and events.
www.pastryscoop.com /about_advisory_toury.html   (288 words)

  
 Technorati Tag: pastry
Pastry Chef Central - Tools, Ingredients Professional pastry tools.
How to Be a Pastry Chef Become a pastry chef.
Pure Vanilla Pastry Recipe Fresh vanilla beans direct from our plantations and natural gourmet vanilla specialty.
www.technorati.com /tag/pastry   (425 words)

  
 PastryScoop.com chocolate and dessert recipes and baking tips for pastry chefs and bakers.
Get off on the right foot by finding out what top pastry chefs are looking for when they hire a new cook.
For a day of dessert with a dozen of NYC's finest pastry chefs, bakers, and chocolatiers.
The most comprehensive pastry and dessert reference is just a click away.
www.pastryscoop.com   (386 words)

  
 sweet bread recipes | basic danish pastry recipe (quick method)
Empty flour mixture into bowl with yeast and with rubber spatula, gently fold the two mixtures together just until the dry ingredients are moistened.
Blend together butter, 1 cup powdered sugar, 1 teaspoon almond extract, 1 cup pulverized almonds, almond paste and egg white and spread filling down the length of the center of the strip.
Beat the egg with the milk or water and brush pastry.
www.thatsmyhome.com /bakery/sweetbreads/images/danish.htm   (415 words)

  
 Pastry War --  Encyclopædia Britannica
For centuries Banbury was noted for its ale, cheese, and Banbury cakes, a spiced currant pastry.
Most pastry is leavened only by the action of steam, but Danish pastry is raised with yeast.
Pastry is rolled or patted out into thin sheets to line pie or tart pans and to enclose fillings.
www.britannica.com /eb/article-9058688?tocId=9058688   (817 words)

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