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People innately love desserts, sweets, or pastries as evidenced by the increasing demands for desserts and increasing number of stores and food shops offering desserts. These are usually craved by people because it brings satisfaction to them may it be for light snacks or as a meal-ender. It is said that humans are naturally drawn to sweets since we are primates; animals that evolved eating fruit in the trees, having a highly developed palate for sweet things. But us humans, among other primates, we have an extended preference beyond mere fruit because we are capable of enhancing our food to make it suitable for our visual and gustatory preferences. You may also see examples of lunch menu designs.
A pastry is composed of a dough of flour, water, and shortening which includes solid fats such as butter. It may also contain ingredients such as milk, eggs, flour, sugar, and shortening. This may be savory or sweetened. Sweetened pastries are often described as bakers’ confectionery. You may also see dinner menu samples.
We all know that pastry comes in a variety of types all depending to the pastry itself or the filling. Creating the right pastry is equally important as creating its filling. It is important to know which pastry suits what and how to make it. Below are the types of pastry that you must know or must have a basic knowledge for you to make the right pastry.
This is considered as the most common, the simplest, and the most versatile type of pasty. This is usually composed of flour, butter, salt, and water. This is used mainly in tarts. This is also the pastry that is often used in making a quiche. It can also be used for savory and sweet pies, tarts, flans, etc. There are several ways on the process of making pastry. It often includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour by rubbing with fingers or a pastry blender which results in a short, tender pastry. Similar to this type of pastry is the pate sucree or the sweetened sweetcrust pastry in which, rather than water, sugar and egg yolks are used to bind the pastry. You may also like sumptuous seafood menu examples.
Also known as blitz pastry or rough puff, this type of pastry has several layers, the reason why it expands when cooked. This is a light and flaky unleavened pastry that is closely similar to puff pastry but relies on large lumps of shortening mixed into the dough rather than using a large rectangle of shortening just like in puff pastry. The puff is created through the shard-like layers of fat which expands when baked in the heat of the oven. The dough is made of a solid fat which is usually butter, shortening, lard, or cream cheese. This can be used as a crust for savory pies, sausage rolls, Eccles cakes, jam puffs, and many others. It must be made in cool conditions and must be chilled after to prevent the fat to melt out. You may also check out chinese food menu designs & examples.
This is termed after its form when it is baked; it has many layers causing it to puff or expand due to the water and fats that rises up upon heating. Known as the ultimate professional pastry, the making of this pastry is time-consuming, but it is really worth the effort. It is usually composed of flour, butter, salt, and water and is characterized by fat and air trapped between the layers of the dough that come out of the oven light, flimsy, flaky, tender, and crisp. It is often used as wrapping for meat, poultry, vol-au-vents, cream horns, and mille feuilles and can be greatly used for savory pie crusts. You might be interested in psd menu samples.
Rough puff pastry is said to be a cross between puff and flaky pastry. This is easier to make than puff pastry but is as light as flaky pastry. These three pastries, puff pastry, flaky pastry, and rough puff pastry need similar care such as as follows: handling it as little and as lightly as possible, there must be consistency in the fat and dough content as well as the temperature, the pastry can be rolled even without stretching and forcing the air out, and it must be brushed with beaten egg glaze before baking. This is good for sausage rolls, savory pie crusts, tarts, and many other fillings that are similar in nature. You may also see cafe menu designs.
Choux pastry is an incredibly light specialty pastry often filled with cream and is often topped with chocolate which is used in making of eclairs, profiteroles, and cream buns. The terms comes from the French word “choux” which means cabbage. The pastry is called as such because of its rough cabbage-like shape after cooking. Its form is closer to a dough before being cooked, unlike other pastries. The process in creating a choux pastry begins as a mixture of milk or water and butter heated together until the butter melts. Flour is then added to form a dough, and eggs are beaten into the dough to further enrich it. Fillings for choux pastry may include cheese, tuna, or chicken. You may also see barbecue menu examples.
This type of pastry is made in very thin sheets, as thin as papers, that is used in many layers. Because it is so much thin and it dries out quickly, this is challenging to make and requires delicate and careful handling. There are ready-made phyllo pastries that some people prefer. However, it is also not very easy to use since it must be brushed with oil or butter before shaping and cooking. This is made with high gluten content flour and is used as a casing for numerous delicate savouy and sweet dishes. Among the notable phyllo dishes are samosas which are deep-fried or baked dish with spicy fillings and prawn in phyllo pastry. You may also like pasta menu designs and examples.
Hot water crust pastry is a rich and crisp specialty usually made of hot water, flour, salt, egg yolk, and lard which are mixed, kneaded, shaped, and rested to be used to line a hinged tin pie mold or molded over a large floured jam jar. The pastry is made by melting the fat in a heated water, and then flour is mixed, resulting in a hot and sticky paste which is then shaped by the hand either using a dish or a bowl as an inner mold. The remarkable dishes for a hot water crust pastry are pork pies, game pies, steak pies, kidney pies, and many other savory pies. Note that hot water crust pastry is traditionally used for making hand-raised pies. You may also check out menu card samples.
This is termed as such because it is a pastry that has suet in it for the fat, instead of lard, butter, or shortening. It may be the only pastry that needs a chemical rising agent in it. The crust is made by mixing the suet, salt, and flour mixed in the water using a flat knife and then forming a dough and rolled out on a floured surface. It is then shaped to fit the top of your dish. Suet comes in two varieties: vegetable suet and animal suet. Vegetable suet is made from fat such as palm oil combined with wheat flour. On the other hand, animal suet is made from animal fat usually in shredded form. you might be interested in pizza menu samples and examples.
Suet crust pastry is commonly used for dumplings, boiled puddings, roly-poly puddings, steak and kidney pudding, spotted dick pudding, and treacle pudding. It is also used for savory and sweet puddings.
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