Croissant, Danish, puff, choux, and filo are the main kinds of pastry. Croissant and Danish pastries have yeast to help them rise while the others do not. The principle behind all pastries, however, is that butter is folded into the dough so that it is well-distributed. When the butter melts, the water in it causes steam, which lifts the layers of pastry.
Puff pastry is the most time-consuming and results in the most layers. An alternative is quick puff pastry, which takes less time and produces fewer layers. Danish and croissant pastries are aided by the yeast, and thus require less folding than puff pastry to distribute the butter.
Some ways to use puff pastry are: Tarts; apple turnovers and cheese straws. Danish pastry is easily shaped and works well for fruit pinwheels and, of course, Danishes. Croissant pastry can also be used for making pain au chocolat.
Choux pastry is not as buttery as other pastries and produces a hollow shell. Some possible fillings to accompany choux pastry are: Chocolate; cream; and cheese. Choux pastry is used for �clairs, profiteroles, cream puffs and savoury cheese gougres.
Filo pastry is used for baklava and strudel. To save time, the dough can be store-bought for a good result. This option is considered perfectly acceptable and endorsed by TV chefs and those in the know.
Making pastries takes practice. Master bakers spend years learning the art. Baking at home, however, needn't be so rigorous! With so many variations, pastries present a fun and creative outlet for anyone who likes to bake.
Some ways to use puff pastry are: Tarts; apple turnovers and cheese straws. Danish pastry is easily shaped and works well for fruit pinwheels and, of course, Danishes. Croissant pastry can also be used for making pain au chocolat.
Choux pastry is not as buttery as other pastries and produces a hollow shell. Some possible fillings to accompany choux pastry are: Chocolate; cream; and cheese. Choux pastry is used for �clairs, profiteroles, cream puffs and savoury cheese gougres.
Filo pastry is used for baklava and strudel. To save time, the dough can be store-bought for a good result. This option is considered perfectly acceptable and endorsed by TV chefs and those in the know.
Making pastries takes practice. Master bakers spend years learning the art. Baking at home, however, needn't be so rigorous! With so many variations, pastries present a fun and creative outlet for anyone who likes to bake.
