Pastry

{{short description|Various baked products made of dough}} {{About|the food|the distributed hash table system|Pastry (DHT)}} {{Distinguish|Pasty}} {{Infobox food | name = Pastries | image = K8919-1 (8423819961).jpg | image_size = 250px | caption = Different pastries on display | country = Worldwide | region = | creator = | course = | type = | served = | main_ingredient = Often flour, sugar, milk, butter, lard or shortening, baking powder, eggs | variations = | calories = }}

'''Pastry''' is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them.<ref name=":4">{{Cite book |last=Davidson |first=Alan |url=http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337 |title=The Oxford Companion to Food |date=2014-01-01 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |editor-last=Jaine |editor-first=Tom |doi=10.1093/acref/9780199677337.001.0001}}</ref><ref name=":0">{{Cite book |last=Kipfer |first=Barbara Ann |url=https://books.google.com/books?id=7xUafQwz2tkC |title=The Culinarian: A Kitchen Desk Reference |date=2012-04-11 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-18603-3 |language=en}}</ref><ref>{{Cite book |last=Gisslen |first=Wayne |url=https://books.google.com/books?id=KGjpCgAAQBAJ |title=Professional Baking |date=2016-09-21 |publisher=John Wiley & Sons |isbn=978-1-119-14844-9 |language=en}}</ref> The dough may be called '''pastry dough'''.<ref name="OED">{{cite dictionary |title=Definition of 'pastry' |dictionary=Oxford English Dictionary |url=http://www.oxforddictionaries.com/definition/english/pastry |access-date=7 January 2015 |archive-url=https://web.archive.org/web/20160823065649/http://www.oxforddictionaries.com/definition/english/pastry |archive-date=23 August 2016 |url-status=dead}}</ref> Sweetened pastries are often called "baker's confectionery". Common pastry dishes include börek, pies, tarts, croissants, and turnovers.<ref>{{cite book|title=Professional Pastry Chef |author=Bo Friberg|publisher=John Wiley and Sons|isbn=0-471-21825-1|date=March 2002}}</ref><ref>{{cite book|title=The World Encyclopedia of Food |url=https://archive.org/details/worldencyclopedi00coyl |url-access=registration |author= L. Patrick Coyle|year=1982|publisher=Facts on File Inc|isbn=0-87196-417-1}}</ref>

The French word ''pâtisserie'' is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word {{lang|fr|pastisserie|italic=yes}} referred to anything made in dough (''paste'', later ''pâte''), such as a meat pie, and not typically a luxurious or sweet product.<ref>Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, {{ISBN|1442272821}}, p. 73, 102</ref> This meaning persisted into the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.

==Definitions== The precise definition of the term ''pastry'' varies based on location and culture.<ref name=":4" /> Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, ''pâte brisée'', ''pâte sucrée'', and other enriched doughs.<ref name=":4" /><ref name=":0" /><ref>{{Cite book |last=Rinsky |first=Glenn |url=https://books.google.com/books?id=mZhyDwAAQBAJ |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |last2=Rinsky |first2=Laura Halpin |date=2008-02-28 |publisher=John Wiley & Sons |isbn=978-0-470-00955-0 |language=en}}</ref> Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor<ref>{{Cite web |date=2015-06-10 |title=Pastry {{!}} Baking Processes {{!}} BAKERpedia |url=https://bakerpedia.com/processes/pastry/ |access-date=2024-06-07 |language=en-US}}</ref><ref>{{Cite web |date=2013-04-04 |title=Pastries {{!}} Commercial Baking {{!}} BAKERpedia |url=https://bakerpedia.com/specialties/pastries/ |access-date=2024-06-07 |language=en-US}}</ref>—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.<ref>{{Cite web |last=Larson |first=Sarah |date=2022-01-27 |title=Pastry Chef vs. Baker: What's the Difference? |url=https://www.escoffier.edu/blog/baking-pastry/pastry-chef-vs-baker-whats-the-difference/ |access-date=2024-06-07 |website=Escoffier |language=en-US}}</ref> [[File:Antique 1920s Pittsburgh Noodle Machine company Pasta Maker1.jpg|thumb|Pastry brake, dough brake or pasta maker for filo dough]] [[File:BULLAR CRYSTAL.jpg|thumb|Swedish cinnamon rolls]] [[File:Croissant, whole.jpg|thumb|Croissant]] ; ; Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling. ; Pastry blender: A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle. ; Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is flattened. ; Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for pasta production. ; Pastry case: An uncooked or blind baked pastry container that is used to hold savory or sweet mixtures. ; Pastry cream: Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling. ; Pastry cutters: Various metal or plastic outlines of shapes, ''e.g.'' circles, fluted circles, diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.<ref>Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998</ref> ; Viennoiserie: French term for "Viennese pastry", which, although it technically should be yeast raised,<ref name="Gisslen2012">{{cite book |author=Wayne Gisslen |url=https://books.google.com/books?id=5qUPmsiTV6cC&pg=PA192 |title=Professional Baking |date=17 January 2012 |publisher=John Wiley & Sons |isbn=978-1-118-08374-1 |page=192 |access-date=30 October 2013}}</ref> is now commonly used as a term for many laminated and puff- and choux-based pastries, including ''croissants'', ''brioche'', and ''pain au chocolat.''<ref name="Applefield2010">{{cite book |author=David Applefield |url=https://books.google.com/books?id=2ylPVM25SukC |title=The Unofficial Guide to Paris |date=6 April 2010 |publisher=John Wiley & Sons |isbn=978-0-470-63725-8 |page=317 |access-date=30 October 2013}}</ref>

The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.<ref>[http://www.pfisterconsulting.com/history.htm History of Baking and Pastry Cooking] {{webarchive|url=https://web.archive.org/web/20130113214001/http://www.pfisterconsulting.com/history.htm|date=2013-01-13}}</ref>

In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or 'huff paste', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness.

It was not until about the mid-16th century that actual pastry recipes began appearing.<ref name="autogenerated1999" /><ref>{{Cite web |last=Bakeinfo |title=Types of Pastry- BakeInfo (Baking Industry Research Trust) |url=http://www.bakeinfo.co.nz/school/school_info/pastry.php |url-status=dead |archive-url=https://web.archive.org/web/20101119202712/http://bakeinfo.co.nz/school/school_info/pastry.php |archive-date=2010-11-19 |access-date=2018-01-03 |website=www.bakeinfo.co.nz |language=en}}</ref> These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian "pirozhki" in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times.

Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao, steamed or baked pork buns, are a regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East, though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū. Pastry-confections that originate in Asia are clearly distinct from those that originate in the west, which are generally much sweeter.

==Types of pastry dough== {{See also|List of pastries}} {{See also|List of pies, tarts and flans}}

; Shortcrust pastry : Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.<ref name="Kitchen2008">{{cite book|author=Leanne Kitchen|title=The Baker|url=https://books.google.com/books?id=Cy0oh1iWhO4C&pg=PA171|access-date=29 October 2013|year=2008|publisher=Murdoch Books|isbn=978-1-74196-097-6|page=171}}</ref> ''Pâte brisée'' is the French version of classic pie or tart shortcrust pastry.<ref>{{Cite web|title=Pate Brisee (Pie Dough) Recipe|url=https://www.marthastewart.com/317858/pate-brisee-pie-dough|access-date=2021-12-28|website=Martha Stewart|language=en-us}}</ref> The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter, etc.) to harden again and thus create flaky layers in the dough. It also allows for even hydration and inhibits gluten formation. It results in a tender flaky pastry.<ref>{{Cite web|date=2006-06-19|title=Resting Pastry Dough|url=https://kitchensavvy.com/resting-pastry-dough|access-date=2021-12-28|website=KitchenSavvy|language=en-us}}</ref> The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry.<ref>{{cite book|title=The Art and Soul of Baking|chapter-url=https://books.google.com/books?id=7O5YpNRnpNoC&pg=PA27|access-date=29 October 2013|date=21 October 2008|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7334-1|page=207|chapter=Tarts}}</ref> A related type is the sweetened sweetcrust pastry, also known as ''pâte sucrée'', in which sugar and egg yolks have been added (rather than water) to bind the pastry.<ref>{{cite book|author=Peter Barham|title=The Science of Cooking|chapter-url=https://books.google.com/books?id=oGq4v4e7rG8C&pg=PA183|access-date=29 October 2013|year=2001|publisher=Springer|isbn=978-3-540-67466-5|page=183|chapter=Short crust variations}}</ref> ; Flaky pastry: Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. ; Puff pastry : Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating.<ref>{{cite book|author=Peter Barham|title=The Science of Cooking|url=https://archive.org/details/isbn_9783540674665|url-access=registration|year=2001|publisher=Springer|isbn=978-3-540-67466-5|page=[https://archive.org/details/isbn_9783540674665/page/189 189]}}</ref> Puff pastry come out of the oven light, flaky, and tender. ; Choux pastry : Choux pastry is a very light pastry that is often filled with cream. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair and profiterole. Its name originates from the French ''choux'', meaning cabbage, owing to its rough cabbage-like shape after cooking.<ref name="Suas2009">{{cite book|author=Michel Suas|title=Advanced Bread and Pastry, 1st ed.: A Professional Approach|url=https://books.google.com/books?id=JM76vm5tH38C|access-date=29 October 2013|year=2009|publisher=Cengage Learning|isbn=978-1-4180-1169-7|page=504|chapter=Part 4: Pastry}}</ref> : Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry.<ref>{{cite book|title=Secrets of Eclairs|url=https://books.google.com/books?id=JTr7HrwcVDEC&pg=PT78|date=1 November 2012|publisher=Murdoch Books|isbn=978-1-74336-424-6|pages=78–}}</ref> Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers. ; Phyllo (Filo): Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.<ref>{{Cite web|url=http://www.kswheat.com/upload/got-pastry.pdf|title=Grains of truth about pastry|date=2006-10-31|access-date=2017-12-18|url-status=dead|archive-url=https://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf|archive-date=2006-10-31}}</ref> ; Hot water crust pastry: Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water, lard, and flour. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and finally mixing with the flour. It can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie, which is generally accepted as the mark of a hand-made pie.<ref>{{cite web|url=https://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking55|title=Hot water crust pastry|last=Dan Lepard|author-link=Dan Lepard|date=24 November 2007|work=The Guardian|publisher=Guardian News and Media|access-date=6 January 2015}}</ref> ; Suet pastry: A traditional pastry in British cuisine used in both sweet and savoury dishes. Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Its high smoke point makes it ideal for deep frying and pastry production.<ref>{{cite book |url=https://books.google.com/books?id=QwjcDwAAQBAJ&dq=%22suet+pastry%22&pg=PA11 |title=How to Make Pastry |date=2011|publisher=Hot Methods|isbn=9781647589578|page=11}}</ref><ref>{{cite book|title=Cassell's Dictionary of Cookery|date=1896|publisher=Cassell's|page=938}}</ref>

==Chemistry== Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours.<ref>{{Cite web|url=https://www.kingarthurflour.com/professional/guide-to-numbers.html|title=Professional Baker's Reference: A Guide to the Numbers |last=King Arthur Flour Company|website=King Arthur Flour|language=en|access-date=2018-01-03|archive-date=2017-10-24|archive-url=https://web.archive.org/web/20171024095507/https://www.kingarthurflour.com/professional/guide-to-numbers.html|url-status=dead}}</ref>

Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter, or ghee, which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher.<ref name="autogenerated1999">Jaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999</ref>

A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers.

==Pastry chefs== {{see also|List of pastry chefs}} Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours.<ref>{{Cite news|url=http://www.allculinaryschools.com/faqs/baking|title=Pastry Chef {{!}} Read a Pastry Chef Job Description|work=All Culinary Schools|access-date=2018-01-03|language=en-US}}</ref> Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.<ref>[http://www.jobprofiles.org/retpastrychef.htm Pastry Chef Job Profile] {{webarchive|url=https://web.archive.org/web/20081229055707/http://www.jobprofiles.org/retpastrychef.htm |date=2008-12-29 }}</ref>

==Gallery== <gallery mode="packed"> File:Foto.Linzertorte.JPG|A Linzer torte File:Mignon14hpA3.jpg|A petit four File:Weihnachtskeks(RobertK).jpg|Assortment of cookies (also called biscuits in some areas) File:Moorkoppen.jpg|Cream puff pastry, Dutch Moorkoppen File:Feesttompoucen0865.jpg|Tompouce, a Dutch and Belgian pastry File:Gaufre liege.jpg|Liège-style waffles File:Kiflice.jpg|Homemade rolls with ham and cheese File:Pork and cherry picnic pie.jpg|English pork pie topped with red currants File:Piononos dulces argentinos caseros.jpg|Argentine sweet pionono File:Pionono dulce argentino casero cortado.jpg|Slice of Argentine sweet pionono File:Crocette di Caltanissetta.jpg|Crocetta of Caltanissetta of lemon, left, and orange, right File:Spina santa composizione 04.JPG|Spina santa of Caltanissetta File:Pecan and Maple Danish.JPG|Pecan and maple Danish pastry, a puff pastry type File:Cream puff Spivack.jpg|Profiterole or cream puff, a choux pastry File:Runebergstårtor.JPG|Runeberg torte, a traditional Finnish pastry flavored with almonds and arrack (or rum) File:Omas Apfelstrudel aus Prag.jpg|Strudel, a pastry made from hand-stretched leaf dough File:Pork pie on plate.jpg|Pork pie File:BougatsaAthens.webm|Preparation of custard bougatsa in an Athens cafe File:Blackberry Pie 956px.jpg|Blackberry pie made with a pastry crust File:Zolbia & Bamieh.jpg|Persian Zolbia and Bamieh File:Bradje.jpg|Bradje from Algeria </gallery>

==See also== {{Portal|Food}} {{Div col|colwidth=18em}} * Bakery * Cake shop * Doughnut * Hübner Haus * Jesuite * Konditorei * Kuo Yuan Ye Museum of Cake and Pastry * List of baked goods * List of desserts * List of food preparation utensils * Mold (cooking implement) * Pan dulce (sweet bread) * Pastry brush * Pastry fork * Pie crust {{Div col end}}

==References== {{Reflist}}

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