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

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

    Uploaded by

    Febe Hangka Bonocan
    126 views7 pages
    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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    Bread and Pastry Production

    Original Title

    Kinds of Pastry

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    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.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    126 views7 pages

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

    Uploaded by

    Febe Hangka Bonocan
    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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    You are on page 1of 7

    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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