Puff pastry has many layers that cause it to expand or “puff” when baked. Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. Puff pastries come out of the oven light, flaky, and tender.
Pastry chefs use a combination of culinary ability and creativity in baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours.
Choux pastry is a very light pastry that is often filled with cream. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair and profiterole. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking.
Great recipe for shortcrust - especially for a first timer like myself who has never made it before. Yes, my pastry did crack at the edges a little when rolling, but I made the Caribbean Beef Patties from this website with it and they turned out great. No cracks when baking or anything, and a great tasting pastry, too.
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