The Art of Making Pastry

Pastry is basically a dough of shortening, water and flour which can either be sweetened or savoury. Sweetened pastries are commonly described as the simplest confectionery made by baking eggs, sugar, flour, butter and baking soda into a thick batter. The shape of the pastries is determined by the recipe used. It can also be decorated with sugar, icing, candies, dried fruit or almonds. These delicious pastries can be made to your preference according to your taste and budget.

There is an endless variation on the basic recipe and one can even experiment by using various flavors or types of toppings for a particular pastry. For instance, you can make "confection biscuits" which are usually baked in a copper bowl with a slight caramelized color. The recipe for this pastry can be traced from France. The executive chef at a famous London bakery uses a recipe of this kind. The only difficult part of making this pastry is baking it in a copper bowl which is usually very hot.

Another pastry that is commonly used as a desert is the "cheese and mushroom" which are made of puff pastry crust. The dough is rolled out and cut into rounds, the filling is placed in between the rounds, and then the pastry is baked in a "baking stone" fitted with a metal hook. A "dough paste" is used to cover the pastry, which is then baked in an oven. Some people prefer the "mushroom balls" as they are smaller in size and can be used as a dessert.

Pastry "gourmet" or coffee cakes are made with a very light and airy flavor, usually containing fresh fruits like fresh apple, lemon, strawberries and blueberries. The filling is made of sweet yeast, water, and coffee. In some cases whole wheat dough is used. Coffee cakes are best made with electric pastry brushes as the acidity present in the coffee destroys the gluten.

The "sourdough" is a special breed of wheat flour and can be used in place of other flour. The dough is not too hard, but has a very rich taste. It is mainly used to make French pastry called Pastry Cream. When making this pastry the longer rolled sourdough is used and when the time is up the shorter rolled sourdough is used. Another variety is called "meal" and has very little gluten. This can be used instead of all purpose flour.

Pastry cooking is very interesting and rewarding if you have the patience to learn new techniques and improve upon what you already know. You must also be able to follow step-by-step instructions to achieve the desired result. As long as the correct ingredients are used and the process is carried out correctly the end result will be fabulous. However, there are some steps you should never take when making a pastry. These include: do not bake pastries on an indoor oven, avoid heating pastries in butter or oil, keep out of reach of children, avoid placing the finished pastries into the food processor or food oven and keep away from damp surroundings.

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