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Kinds of Pastry: By: Febelou H. Bonocan SHS Teacher

This document discusses different types of pastries, including cream puffs which are balls of choux pastry filled with whipped cream or custard; puff pastry which is a flaky pastry made from layers of dough and butter or fat; Danish pastry which originated from Austria and has become a Danish specialty made of laminated sweet pastry; French pastries which are filled with custard or fruit; pies and tarts where pies have a top and bottom crust and tarts only have a bottom crust; and croissants which are crescent shaped viennoiserie pastries made of layered yeast dough.

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Febe Hangka Bonocan
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169 views

Kinds of Pastry: By: Febelou H. Bonocan SHS Teacher

This document discusses different types of pastries, including cream puffs which are balls of choux pastry filled with whipped cream or custard; puff pastry which is a flaky pastry made from layers of dough and butter or fat; Danish pastry which originated from Austria and has become a Danish specialty made of laminated sweet pastry; French pastries which are filled with custard or fruit; pies and tarts where pies have a top and bottom crust and tarts only have a bottom crust; and croissants which are crescent shaped viennoiserie pastries made of layered yeast dough.

Uploaded by

Febe Hangka Bonocan
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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KINDS OF PASTRY

By: FEBELOU H. BONOCAN


SHS Teacher
CREAM PUFF

A cream puff, or profiterole or


chou à la crème is a filled
French choux pastry ball with a
typically sweet and moist filling
of whipped cream, custard,
pastry cream, or ice cream. The
puffs may be decorated or left
plain or garnished with
chocolate sauce, caramel, or a
dusting of powdered sugar.
PUFF PASTRY

Puff pastry, also known as pâte


feuilletée, is a flaky light pastry
made from a laminated dough
composed of dough and butter
or other solid fat. The butter is
put inside the dough, making a
paton which is repeatedly
folded and rolled out before
baking
DANISH PASTRY

A Danish pastry, sometimes


shortened to just Danish, is a
multilayered, laminated sweet
pastry in the viennoiserie
tradition. The concept was
brought to Denmark by
Austrian bakers, and has since
developed into a Danish
specialty.
FRENCH PASTRIES

A rich pastry, filled with custard


or fruit.
PIE AND TART

A pie is a sweet or savory dish


with a crust and a filling.
A tart is a sweet or savory dish
with shallow sides and only a
bottom crust.
Tart crusts are usually made
from pastry dough: traditionally
flour, unsalted butter, cold
water, and sometimes sugar.
CROISSANT

A croissant is a buttery, flaky,


viennoiserie pastry of Austrian
and French origin, named for its
historical crescent shape.
Croissants and other
viennoiserie are made of a
layered yeast-leavened dough.

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