Every second person has a slightly different connotation when they hear the word PASTRY. That’s true because a number of people must not be aware of the fact that there are several different types of pastries all over the world. If you are a baker and have always been asked to present something new and different dessert after the dinner, here’s your thing. Enhance your knowledge with these amazing types of pastries and don’t give any a chance to say ‘please come up with something new’.
So, let’s begin with the most versatile and most commonly used form of pastry. The pastry is made from salt, fat, flour and water. Like flaky pastries, these ones do not puff up or have a crumbly texture, which is suitable to bases for both savory and sweet pies, flans, tarts, and quiches. This pastry needs very less handling while preserving its flakiness.
The more you handle it the more it’ll form gluten strands and make the dough tough. So, once you are done with your dough, you need to cover it with the plastic wrap and give it a short rest. Then you have to roll it on the lightly floured board only for one time, fit it into the pan and bake it.
Rough Puff Pastry
You may call this pastry as blitz puff pastry and flaky pastry, which is made with salt, fat, and flour. Well, the pastry is quite different from puff pastry because here the lumps of fat or butter are mixed in the dough.
But in both the pastries you want to roll and fold before shaping. You’ll notice that when you bake rough puff pastry, the fat melts and cause air pockets, making your pastry light and flaky.
Yet another pastry which is very light and flaky and made up of salt, fat, and flour. Here you need to follow a little different method, place a butter packet or solid fat rectangle between the two layers of the dough.
Then you need to roll and fold it repeatedly to develop different layers before shaping. When the puff pastry is baked, the fat melts and turns into steam which helps the pastry to expand and make it an extremely puffy and flaky product.
When flour, butter, eggs, and water are combined together, a light pastry called choux is made. First, the water is boiled and added to the flour with butter that creates high moisture content in the dough. After the mixture cools down, eggs are added to it in order to add more moisture.
When the pastry is baked, the moisture turns into steam ending up with a pastry with a crispy crust and a hollow center. Here comes the innovative part. You can fill the center with cream and melted chocolate as the topping or you can something else according to your choice.
Also called as filo dough, which is made up of water, flour and a small amount of oil or vinegar. Sometimes egg yolks are also used in it if you want to use in dessert recipes. This thin and fragile pastry is about the thickness of tissue paper. The way how this pastry is made: instead of rolling out, you need to stretch the high-gluten dough to really thin layer and brush them with melted butter or oil.
Since the sheets are extremely thin, possibilities are more, that it tears easily or might dry out easily. To prevent your sheets from dryness, use a parchment paper or a damp towel to cover them. Phyllo pastry is quite difficult to make but thankfully you can get commercially prepared phyllo pastry easily at the grocery stores.