ummm a doughnut

Almond Kulich, Bauraski, Bread and many more. Go to russianfoods.com to see more.

Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.

Bakewell tarts are made out of a pastry casing, filled with a spongey substance and jam just underneath!

Delicious white icing usually coats it and sometimes has a scrummy glazed cherry on top...

Pastry cream can be used for a variety of uses. Specifically it can be piped into items like cream puffs and eclairs to create a creamy filling. Pastry cream is also an essential ingredient in "diplomat cream"- a mixture of pastry cream, whipped cream, gelatin, and flavoring. This type of cream can be used in items like Napoleons and fruit tarts.

It is called a Linzer Torte :)

Yes, I refrigerate mine if I want a cold snack. You can also freeze them in the freezer and thaw them later.

There are oil base and water base, as well graham cracker type.

Addition: Or they can be classified as Sweet pastry (for sweet pies) and puff pastry, shortcrust pastry, filo pastry. (all used as pie crusts!)

A Culinary for a good health and nutrition.

1. 3:1

The pastry bag, also known as the piping bag, was invented by the famous pastry chef Marie Antoine Careme (not to be confused with Marie Antoinette). He pioneered many things while cooking for famous people such as royalty, one of which was the modern signature trait of any chef today; the chef's hat, aka the toque (before it was used to refer to knit caps, otherwise known as beanies).

A pastry blender is used to cut shortening into the flour mixture for flaky pastry. To get the flakiest pastry, it's important not to mix the shortening and the flour together but to layer them, that's what makes the flakes.

To accomplish this, the shortening should be solid shortening and be ice cold while you work with it because if the shortening warms, it will soak into the flour before flakes can be formed. Some chefs place their bowl of flour and shortening into a bowl of ice to ensure that the shortening stays cold while they're combining the two.

Most pastrys have a rising agent like short pastry hassrong flour to make it rise, but choux pastry deppends on the liquid that is throughout the patsry to steam during the cookery process, so it depends souly on air vapour :)

- Trainee Chef :)

A pastry wheel or pastry jagger is a handled tool with a thin sharp wheel, used for marking and cutting rolled-out dough. Mostly used in cutting Pizzas

Toughness in pastries and cakes could be caused by a few things, including too much dry ingredients in the mix, not enough butter, eggs that did not leven correctly, or over-baking.

Suet is the hard white fat found around the kidneys and groin area of beef cattle.

The Scottish say they invented shortbread 400 years ago, but the inimitably decadent mix of flour, butter and sugar has no one birthplace. Spanish speakers call their shortbread polvorones; the French, sablés ("sand tarts"). Even China and India have variations .

Unlike bread chefs who need warm hands, it's best the pastry chefs have cold hands. :)
they get to do about anything their minds come up with and get paid for it,like getting paid to think!

The eclair is a product of food evolution. There is some conjecture that perhaps Antonin Careme (1784-1833), a famous pastry chef for French royalty might have created something akin to eclairs. The Oxford English Dictionary traces the term "eclair" in the English language to 1861 "Vanity Fair [magazine]2 Feb 50/1 A Waiter, whereon, stood..a plate of macaroons, eclairs and sponge cake." In French, the word eclair means a flash of lightning.

None. A properly made flan contains no pastry. The ingredients are eggs, sugar, cream, and flavoring. To prepare the flan, caramelized sugar is poured into the bottom of a glass or ceramic baking dish. A custard is made from mixing the eggs, cream, and flavoring, along with a little more sugar. The custard mixture is poured over the caramelized sugar in the baking dish, and the whole thing is put in a slow oven to bake. Overbaking coagulates the eggs and turns the flan into a grainy mess, so it needs to be monitored carefully. It's done when a cake tester comes out clean. To serve, cool, loosen the sides if necessary with a knife, and flip the baking dish over onto a plate. The flan may be accompanied by whipped cream and/or fruit.

Some common flavorings include orange, lemon, or coconut. I've also had chocolate flan, which contains cocoa powder or melted chocolate in the custard mixture. Delicious!

If the flan you had seems to have a pastry crust, either the chef deviated from the standard recipe a bit and added a crust, or the flan was baked too long and the eggs crusted over. I recently had a flan in a Mexican restaurant that added cinnamon graham cracker crumbs as a crust. Good, but not standard.

you have to put it in the fridge so it will make the pastry go less vunerable

You are making a type of pastry used for choclate eclairs, profiteroles, croquembouche or Paris Brest. It must bake quickly in the oven, puffing up so that it is filled with air, but with the pastry setting crisp and firm so that it retains its shape when you take it from the oven.

A strong flour has more gluten (the protein in wheat). Protein hardens when it is heated. If the choux is to be filled with custard or cream, for example, it is important that it is strong and dry so it doesn't turn wet and flabby.

When you take choux buns from the oven pierce them immediately with a sharp knife or cut a small cross in the bottom before placing them on a rack to cool. This allows the steam to escape and also creates a hole through which to place the nozzle of the piping bag when you fill them. They can be quite brittle so you want to reduce the handling as far as possible. Don't fill them until the last possible moment before they are served.