In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
A patisserie is a shop in which pastries and cakes are sold.
fat content
Patisserie is the french word for "pastry chef"
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a butter pastry. It is a croissant in french. The English word for it is croissant.
The French crescent-shaped pastry you are referring to is known as a croissant (pronounced Kre-sahnt or kre-sawnt in English and closer to Kre-swa- in French).
Pastry named after a French general would be "Napoleon."
"Croissant" is the French word for "crescent," the shape of the puff pastry roll and can be used in English conversation. "Crossant" is an incorrect anglicization.
There is no French pastry going by the name of pemberton.
Cream puffs are a French pastry and are very popular.
A pie has a pastry crust. A tartlet has a pastry bottom, no crust, and is small - commonly called a jam tart in Britain.