Pastries

Of course a measuring cup. And other things like a pastry bag and a whisk.

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).

Phyllo is the pastry used in baclava (If that is what you were asking, I'm thinking you misspelled it)

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.

des éclairs au chocolat

All pastries except filo/phyllo and strudel are primarily flour and butter, in a ratio between 1:1 (puff, danish, croissant) to 3:1 (choux). Shortcrust is normally a 2:1 ratio.

Sweet pastries will also normally contain eggs and sugar.

A tart is more what it is rather than what it is made in. A tart is a thin baked good either sweet or savory. That said, you could roll out the dough, put it on a cookie sheet and roll the edge in to form the lip around the edge. Like a pizza but slightly higher. It wouldn't be a neat or even as one in a tin, but would serve the purpose.

White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.

A a sweet round pastry with a hole in it is a doughnut.

Yes, they will expire eventually.

M&Ms

mousse

mango ice cream

There are numerous technologies used in a bakery. You have the oven,dough mixer, timers, etc. Everything you could possibly use in a bakery is technology because everything that is man made is technology.

To train as any sort of chef it would be advisable to first take some form of cookery course at college. It would then be possible to take a position in a kitchen and receive further training in the area of interst.

If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.

Baking and most other forms of cooking are essentially highly abstracted chemistry.

Maintaining the ratio of various ingredients allows consistent results. Failing do to so can cause the various reactions, processes, etc. to occur in an undesirable manner.

I need to know the price for coconut macaroons. thanks

They are basically choux pastry filled with cream and covered with chocolate sauce. They have a French origin but it is not known exactly where they came from

A cake/pastry shop is une pâtisserie.

1. shortcrust pastry

2.flaky pastry

3.puff pastry

4.choux pastry

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

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)

-cake

-pie

-brownies

-wontons (depends)

-cupcakes

-muffins

-cookies

-strudels

-tarts

There are many more, but I hope I helped!

Culinary products made out of flour. In the case of bread the other ingredients are yeast and water (with a little salt and oil). In the case of pastry the other ingredients are fat (and a little salt and water).

Yes.

Uncooked, frozen pastry can be stored for 3-4 months; cooked pastry will keep up to 6 months. Make sure to cover it well with plastic wrap and/or a sealable container. When you are ready to use it, thaw it at room temperature for 3 or 4 hours, or overnight.

You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would survive freezer burn more than a couple of months, at most.