Pastry is the name given to a particular kind of dough which is used as a base in many baked food items such as strudel, pie and croissants. The different kinds of pastry are shortcrust, flaky, puff, choux and filo.

2,090 Questions
Food & Cooking

What two options promote healthy eating when making pastry products?

The two main factors to consider, as with any dishes trying to be adjusted to more of a Heart-Healthy option, are Fats and Sugars. Try using a less saturated fat, with zero trans fat. As for sugar, try sweetening it with honey, molasses, brown sugar, fruit juice, or an artificial sweetener. They key is to research the options you choose, as in baking it is more of a, in order for your pastry to turn out with the adjustments, you need to be sure you substitute the correct amount of fat and sugar. Not making the proper adjustments can prevent the pastry from forming/rising/tasting right.


Puff pastry not rising what are the reasons?

There are many reasons that the puff pastry is not rising. Some of them are....

*Not fresh puff pastry, gone stale, too old

*Improper heat / temperature

*Not cooked for long enough

*Cooked for too long

*Too thick to rise

*Rolled to thin to notice any significant rising

*Too cold, not heated through enough, frozen


What are the pastry brigade?

actuallly i dont have any idea about that


What is the name for a phobia of pastry?

yer mon


Is Chocolate eclairs made from puff pastry?

No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry.

A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.


Why do French people like pastries and sweets?

The French people probably don't like pastries and sweets any more than any other countries. It's a stereotype.

Commercial Jingles

Who sings the new pop tart commercial?

Martin Short sings it. He has so much talent!


What pastry starts with the letter D?





Can rabbits eat pastry?

Don't feed your rabbit processed human foods. Hay, kibble (rabbit pellets) and some vegetables are better for them. If you want to give your rabbit a treat, stick to the occasional bite of fresh fruit or sugary veg (like carrot). Processed human foods can lead to serious illness in rabbits. See the related question below for more info about the rabbit diet.

Holidays and Traditions

What is the history for choux pastry?

In 1533, Catherine deMedici left Florence to marry the Duke of Orleans; who later became Henry 11, King of France. She brought her head chef, Panterelli, to court with her- who later is credited with inventing gateaux which gave rise to Choux { pronounced shoo] pastry. Source: Classic Patisserie: An A-Z Handbook.


Can E Coli spread by pastries such as Elephant Ears?

Yes. So do not partake in elephant ears. They are deadly.

Food & Cooking

What do you call a person who sells sweets and pastries?


Drugs and the Law

What else can you use cannoli filling for? can use it to eat or put it on a cupcake or another pastrie


What is a French Macaroon?


Macaroons are a good choice ; they are lovely little cookies.

Here is the basic recipe for 4 to 6 persons :

Ingredients : 225 gr [1/2 lb] ground almonds / 225 gr [1/2 lb] sugar /

4 egg whites.

Then you have to chose your flavor :

- for coffee flavor = 1 teaspoon coffee extract

- for vanilla flavor = 1 teaspoon vanilla essence

- for fruit / berry flavour = 1 teaspoon fruit / berry extract…

- one original version : 1 teaspoon rum or fortified wine

- Mix the sugar and ground almonds.

- Whisk the egg whites until stiff and frothy

- Gently incorporate the egg whites to the preparation, then add the

flavour extract.

- On a buttered baking tray, display small balls of paste, sizing as a

small walnut.

- Bake in preheated oven at 170°C / 325°F for 15 minutes ; take the

tray out and let cool down.

Macaroons can be eaten this way or filled. If you wish to fill them,

prepare the filling while they are cooling down.

- for fruit / berry ones, I suggest to simply spread a little marmalade

or jelly.

- for coffee or chocolate ones, I suggest to prepare a "ganache"

(sort of cream) ; in this case, simply boil 3 Tablespoons double cream

with some flavouring (1 oz plain black chocolate, 1 teaspoon coffee

extract, etc….) ; just taste your cream and adjust flavouring….

Whatever your chosen flavor(s), sandwich 2 macaroons together

with their fillings.



Which butter or margarine is best for baking cakes and pastries?

Butter is always reccomended for baking, due to it's low water content (compared to margarine) and better taste. The high fat levels in butter help prevent baked goods from staling. Please see related link. Usually the best butter to use is "French butter", due to it's extra low water content.


Should you bake shortcrust pastry before you put the filling in?

Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled

Small Business and Entrepreneurship
Sales and Customer Service

Main competitors of Cadbury eclairs in India?

Nestle and Shamalamadingdong co.


Can you conserve pastry dough overnight?

Yes, most types of pastry dough keep well overnight, as long as they are wrapped air-tight.


Why pastry cream should be boiled?

To thicken it.


What milk is best for baking cakes and pastries?

white milk


What can you make with rough puff pastry?

Turn overs and sausage rolls are good examples of things you can make with rough puff pastry.


What is the almond cream called that is used in pastries and deserts?



What pastry is used to make dim sum?

From Wiki (and reviewed for accuracy by me, a 35 year NYC Chinatown veteran)... Main
  • Gao (餃, Dumpling; 餃子 gau zi, Gow gee): Gao is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
    • Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
    • Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
    • Potsticker (鍋貼, woh tip) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
    • Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
    • Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
  • Bau (包 bau): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
    • Char siu baau (叉燒包, char siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
    • Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
  • Rice noodle rolls or cheong fun (腸粉 cheong fun): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.
  • Phoenix talons (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪, bak wun fung jau).
  • Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
  • Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black. It is typically steamed with douchi or fermented black beans and sometimes sliced chilli.
  • Lotus leaf rice (糯米雞 Lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 Jan jyu gai).
  • Congee (粥 juk1): Thick, sticky rice porridge served with different savory items. The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau ruk juk")
  • Sou (酥 sou): A type of flaky pastry. Char siu is one of the most common ingredient used in dim sum style sou. Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
  • Taro dumpling (芋角 Wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
  • Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
  • Rolls (捲)
    • Spring roll (春捲 cheun gyun): a roll consisting of various types of vegetables - such as sliced carrot, cabbage, mushroom and wood ear fungus - and sometimes meat are rolled inside a thin flour skin and deep fried.
    • Tofu skin roll (腐皮捲 fu pei guen): a roll made of Tofu skin
  • Cakes (糕)
    • Turnip cake (蘿蔔糕 lo bak go): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
    • Taro cake (芋頭糕): cakes made of taro.
    • Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
  • Chien chang go (千層糕 cin cang gou): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.
  • Egg tart (蛋撻 dan tat): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked. Some high class restaurants put bird's nest on top of the custard. In other places egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks. Some egg tarts now have flavors such as taro, coffee, and other flavors. There are also different kinds of crust. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
  • Jin deui or Matuan (煎堆 or 麻糰): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
  • Dou fu fa (豆腐花): A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
  • Mango pudding (芒果布甸 mong guo bo din): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
  • Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
  • Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
  • Longan Tofu: almond-flavoured tofu served with longans, usually cold.

What is example of pastries?

I am going to list the basic ones, but in each one their our different types of that pastry (example: cake- chocolate, vanilla, strawberry, pound cake)




-wontons (depends)






There are many more, but I hope I helped!


Where did the eclair originate?

In France


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