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{{Infobox food
| name = Pastries
| image =
| image_size = 250px
| caption =
| country = Worldwide
| region =
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'''Pastry'''
The French word [[pâtisserie]] is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word {{lang|fr|pastisserie|italic=yes}} referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product.<ref>Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, {{ISBN|1442272821}}, p. 73, 102</ref> This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.
==Definitions==▼
The precise definition of the term pastry varies based on location and culture.<ref name=":4" /> Common doughs used to make pastries include [[Filo|filo dough]], [[puff pastry]], [[choux pastry]], [[Shortcrust pastry|short dough]], ''[[pâte brisée]]'', ''pâte sucrée'', and other enriched doughs.<ref name=":4" /><ref name=":0" /><ref>{{Cite book |last1=Rinsky |first1=Glenn |url=https://books.google.com/books?id=mZhyDwAAQBAJ |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |last2=Rinsky |first2=Laura Halpin |date=2008-02-28 |publisher=John Wiley & Sons |isbn=978-0-470-00955-0 |language=en}}</ref> Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor<ref>{{Cite web |date=2015-06-10 |title=Pastry {{!}} Baking Processes {{!}} BAKERpedia |url=https://bakerpedia.com/processes/pastry/ |access-date=2024-06-07 |language=en-US}}</ref><ref>{{Cite web |date=2013-04-04 |title=Pastries {{!}} Commercial Baking {{!}} BAKERpedia |url=https://bakerpedia.com/specialties/pastries/ |access-date=2024-06-07 |language=en-US}}</ref>—simple [[Bread|breads]] are thus excluded from the pastry category. Pastries also tend to be baked.<ref>{{Cite web |last=Larson |first=Sarah |date=2022-01-27 |title=Pastry Chef vs. Baker: What's the Difference? |url=https://www.escoffier.edu/blog/baking-pastry/pastry-chef-vs-baker-whats-the-difference/ |access-date=2024-06-07 |website=Escoffier |language=en-US}}</ref>[[File:Lille Meert2.JPG|thumb|A French pastry shop display]]
[[File:Pastry chef ferguson.jpg|thumb|Pastry chef with [[croquembouche]]]]▼
[[File:BULLAR CRYSTAL.jpg|thumb|Swedish [[cinnamon roll]]s]]▼
;
==History==▼
Pastry is differentiated from [[bread]] by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a [[shortcrust pastry]], care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop [[gluten]]. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as [[Danish pastry]] and [[croissant]]s, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for [[yeast]] bread, spreading it with butter, and folding it to produce many thin layers.▼
[[File:Baklava S.jpg|thumb|right|A typical Mediterranean [[baklava]], a phyllo dough pastry sweetened with nuts and honey]]▼
[[File:Piroshki.JPG|thumb|Russian [[pirozhki]]]]▼
The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. ▼
In the plays of [[Aristophanes]], written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. [[Ancient Roman cuisine|Roman cuisine]] used flour, oil, and water to make pastries that were used to cover meats and [[fowl]]s during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.<ref>[http://www.pfisterconsulting.com/history.htm History of Baking and Pastry Cooking<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20130113214001/http://www.pfisterconsulting.com/history.htm
In the [[medieval cuisine]] of [[Northern Europe]], pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or '[[huff paste]]', that were eaten by servants only and included an [[egg yolk]] glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness.▼
It was not until about the mid-16th century that actual pastry recipes began appearing.<ref name="autogenerated1999" /><ref>{{Cite web |
Pastry-making has a strong tradition in many parts of Asia. [[Chinese pastry]] is made from rice, or different types of flour, with fruit, [[sweet bean paste]] or [[sesame]]-based fillings. The [[mooncakes]] are part of Chinese [[Mid Autumn Festival]] traditions, while [[cha siu bao]], steamed or baked pork buns, are a regular savory [[dim sum]] menu item. In the 19th century, the British brought western-style pastry to the [[Far East]], though it would be the French-influenced [[Maxim's Caterers Limited|Maxim]] in the 1950s that made western pastry popular in Chinese-speaking regions starting with [[Hong Kong]]. The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as [[tteok]], [[hangwa]], and [[yaksik]] with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as [[mochi]] and [[manjū]]. Pastry-confections that originate in Asia are clearly distinct from those that originate in the west, which are generally much sweeter.▼
==Types==
{{Main|List of pastries}}
; [[Shortcrust pastry]] : Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.<ref name="Kitchen2008">{{cite book|author=Leanne Kitchen|title=The Baker|url=https://books.google.com/books?id=Cy0oh1iWhO4C&pg=PA171|access-date=29 October 2013|year=2008|publisher=Murdoch Books|isbn=978-1-74196-097-6|page=171}}</ref> ''
; [[Flaky pastry]]: Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked.
; [[Puff pastry]] : Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a [[laminated dough]] consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating.<ref>{{cite book|author=Peter Barham|title=The Science of Cooking|url=https://archive.org/details/isbn_9783540674665|url-access=registration|year=2001|publisher=Springer|isbn=978-3-540-67466-5|page=[https://archive.org/details/isbn_9783540674665/page/189 189]}}</ref> Puff pastry come out of the oven light, flaky, and tender.
; [[Choux pastry]] : 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 (pastry)|éclair]] and [[profiterole]]. Its name originates from the French ''choux'', meaning [[cabbage]], owing to its rough cabbage-like shape after cooking.<ref name="Suas2009">{{cite book|author=Michel Suas|title=Advanced Bread and Pastry, 1st ed.: A Professional Approach|url=https://books.google.com/books?id=JM76vm5tH38C|access-date=29 October 2013|year=2009|publisher=Cengage Learning|isbn=978-1-4180-1169-7|page=504|chapter=Part 4: Pastry}}</ref>
: Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour [[Starch gelatinization|gelatinizes]], thereby solidifying the pastry.<ref>{{cite book|title=Secrets of Eclairs|url=https://books.google.com/books?id=JTr7HrwcVDEC&pg=PT78|date=1 November 2012|publisher=Murdoch Books|isbn=978-1-74336-424-6|pages=78–}}</ref> Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam
; [[Phyllo]] (Filo): Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.<ref>{{Cite web|url=http://www.kswheat.com/upload/got-pastry.pdf|title=Grains of truth about pastry|date=2006-10-31|access-date=2017-12-18|url-status=dead|archive-url=https://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf|archive-date=2006-10-31}}</ref>
; [[Hot water crust pastry]]: Hot water crust pastry is used for [[wikt:savory|savoury]] [[pie]]s, such as [[pork pie]]s, [[game pie]]s and, more rarely, [[steak and kidney pie]]s. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water, [[lard]], and [[flour]]. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and finally mixing with the flour.
▲==Definitions==
▲[[File:Pastry chef ferguson.jpg|thumb|Pastry chef with [[croquembouche]]]]
▲[[File:BULLAR CRYSTAL.jpg|thumb|Swedish [[cinnamon roll]]s]]
▲[[File:Croissant_hk_DIY.jpg|thumb|[[Croissant|Croissants]]]]
▲* '''[[Pastry bag]]''' or '''piping bag''': A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, [[Icing (food)|frosting]], or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, [[Fruit preserves|jelly]], or other filling.
▲* '''Pastry board''': A square or oblong board, preferably marble but usually wood, on which pastry is rolled out.
▲* '''Pastry brake''': Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for [[pasta]] production.
▲* '''Pastry case''': An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
▲* '''[[Pastry cream]]''': Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.
▲* '''Pastry cutters''': Various metal or plastic outlines of shapes, ''e.g.'' circles, fluted circles, diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.<ref>Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998</ref>
▲* '''[[Pastry blender]]''': A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.
▲* '''[[Viennoiserie]]''': French term for "Viennese pastry," which, although it technically should be yeast raised,<ref name="Gisslen2012">{{cite book|author=Wayne Gisslen|title=Professional Baking|url=https://books.google.com/books?id=5qUPmsiTV6cC&pg=PA192|access-date=30 October 2013|date=17 January 2012|publisher=John Wiley & Sons|isbn=978-1-118-08374-1|page=192}}</ref> is now commonly used as a term for many [[laminated dough|laminated]] and puff- and choux-based pastries, including ''[[croissants]]'', ''[[brioche]]'', and ''[[pain au chocolat]].''<ref name="Applefield2010">{{cite book|author=David Applefield|title=The Unofficial Guide to Paris|url=https://books.google.com/books?id=2ylPVM25SukC|access-date=30 October 2013|date=6 April 2010|publisher=John Wiley & Sons|isbn=978-0-470-63725-8|page=317}}</ref>
==Chemistry==
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[[Lard]] or [[suet]] work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; [[clarified butter]], or [[ghee]], which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher.<ref name="autogenerated1999">Jaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999</ref>
▲
▲==History==
▲[[File:Baklava S.jpg|thumb|right|A typical Mediterranean [[baklava]], a phyllo dough pastry sweetened with nuts and honey]]
▲[[File:Piroshki.JPG|thumb|Russian [[pirozhki]]]]
▲The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions.
▲In the plays of [[Aristophanes]], written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. [[Ancient Roman cuisine|Roman cuisine]] used flour, oil and water to make pastries that were used to cover meats and [[fowl]]s during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.<ref>[http://www.pfisterconsulting.com/history.htm History of Baking and Pastry Cooking<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20130113214001/http://www.pfisterconsulting.com/history.htm |date=2013-01-13 }}</ref>
▲In the [[medieval cuisine]] of [[Northern Europe]], pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or '[[huff paste]]', that were eaten by servants only and included an [[egg yolk]] glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness.
▲It was not until about the mid-16th century that actual pastry recipes began appearing.<ref name="autogenerated1999"/><ref>{{Cite web|url=http://www.bakeinfo.co.nz/school/school_info/pastry.php|title=Types of Pastry- BakeInfo (Baking Industry Research Trust)|last=Bakeinfo|website=www.bakeinfo.co.nz|language=en|access-date=2018-01-03}}</ref> These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese "[[pastel de nata|pastéis de nata]]" in the west to Russian "[[pirozhki]]" in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef [[Antonin Carême]] (1784–1833) to have been the first great master of pastry making in modern times.
▲Pastry-making has a strong tradition in many parts of Asia. [[Chinese pastry]] is made from rice, or different types of flour, with fruit, [[sweet bean paste]] or [[sesame]]-based fillings. The [[mooncakes]] are part of Chinese [[Mid Autumn Festival]] traditions, while [[cha siu bao]], steamed or baked pork buns, are a regular savory [[dim sum]] menu item. In the 19th century, the British brought western-style pastry to the [[Far East]], though it would be the French-influenced [[Maxim's Caterers Limited|Maxim]] in the 1950s that made western pastry popular in Chinese-speaking regions starting with [[Hong Kong]]. The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as [[tteok]], [[hangwa]], and [[yaksik]] with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as [[mochi]] and [[manjū]]. Pastry-confections that originate in Asia are clearly distinct from those that originate in the west, which are generally much sweeter.
==Pastry chefs==
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File:Pork pie on plate.jpg|[[Pork pie]] on a plate
File:BougatsaAthens.webm|Preparation of custard [[bougatsa]] in an [[Athens]] cafe
File:Blackberry Pie 956px.jpg|[[Blackberry pie]] made with a pastry crust
File:Zolbia & Bamieh.jpg|Persian Zolbia and [[Tulumba|Bamieh]]
File:Bradje.jpg
</gallery>
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* [https://www.britannica.com/EBchecked/topic/446138/pastry "Pastry"] – ''[[Encyclopædia Britannica]]''
{{Pastries}}
[[Category:Pastries]]
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