The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product.[3] 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.
Pastry can also refer to the pastry dough,[4] from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.
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 croissants, 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.
Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.[5]pâte brisée is the French version of classic pie or tart shortcrust pastry.[6] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter etc) to harden again and thus create flaky layers in the dough. It also allows for even hydration and inhibits gluten formation. This results in a tender flaky pastry. [7]:The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry.[8] A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar and egg yolks have been added (rather than water) to bind the pastry.[9]
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 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.[10] Puff pastry come out of the oven light, flaky, and tender.
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.[11]
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 gelatinizes, thereby solidifying the pastry.[12] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let the steam out. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
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.[13]
Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. 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. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie, which is generally accepted as the mark of a hand-made pie.[14]
Pastry: A type of food used in dishes such as pies or strudel.
Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, 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.[15]
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,[16] is now commonly used as a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain au chocolat.[17]
Chemistry
Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours.[18]
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.[19]
History
A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey
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. Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls 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.[20]
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.[19][21] These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese "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 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 use a combination of culinary ability and creativity for 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.[22] Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.[23]
^Michel Suas (2009). "Part 4: Pastry". Advanced Bread and Pastry, 1st ed.: A Professional Approach. Cengage Learning. p. 504. ISBN978-1-4180-1169-7. Retrieved 29 October 2013.
^(PDF). 2006-10-31. Archived from the original (PDF) on 2006-10-31. Retrieved 2017-12-18.
^Dan Lepard (24 November 2007). "Hot water crust pastry". The Guardian. Guardian News and Media. Retrieved 6 January 2015.
^Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998
^Wayne Gisslen (17 January 2012). Professional Baking. John Wiley & Sons. p. 192. ISBN978-1-118-08374-1. Retrieved 30 October 2013.
^David Applefield (6 April 2010). The Unofficial Guide to Paris. John Wiley & Sons. p. 317. ISBN978-0-470-63725-8. Retrieved 30 October 2013.
^Inc., King Arthur Flour Company. . King Arthur Flour. Archived from the original on 2017-10-24. Retrieved 2018-01-03. {{cite web}}: |last= has generic name (help)
^ abJaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999
^History of Baking and Pastry Cooking 2013-01-13 at the Wayback Machine
^Bakeinfo. "Types of Pastry- BakeInfo (Baking Industry Research Trust)". www.bakeinfo.co.nz. Retrieved 2018-01-03.
^"Pastry Chef | Read a Pastry Chef Job Description". All Culinary Schools. Retrieved 2018-01-03.
pastry, this, article, about, food, distributed, hash, table, system, baked, food, made, with, dough, flour, water, shortening, solid, fats, including, butter, lard, that, savoury, sweetened, sweetened, pastries, often, described, bakers, confectionery, word, . This article is about the food For the distributed hash table system see Pastry DHT Pastry is baked food made with a dough of flour water and shortening solid fats including butter or lard that may be savoury or sweetened Sweetened pastries are often described as bakers confectionery The word pastries suggests many kinds of baked products made from ingredients such as flour sugar milk butter shortening baking powder and eggs Small tarts and other sweet baked products are called pastries as a synecdoche Common pastry dishes include pies tarts quiches croissants and pasties 1 2 PastriesPalmier pastriesPlace of originWorldwideMain ingredientsOften flour sugar milk butter lard or shortening baking powder eggs Media PastriesThe French word patisserie is also used in English with or without the accent for the same foods Originally the French word pastisserie referred to anything such as a meat pie made in dough paste later pate and not typically a luxurious or sweet product 3 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 Pastry can also refer to the pastry dough 4 from which such baked products are made Pastry dough is rolled out thinly and used as a base for baked products 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 croissants 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 Contents 1 Types 2 Definitions 3 Chemistry 4 History 5 Pastry chefs 6 Gallery 7 See also 8 References 9 External linksTypes EditMain article 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 5 pate brisee is the French version of classic pie or tart shortcrust pastry 6 The process of making pastry includes mixing of the fat and flour adding water chilling and then rolling out the dough Chilling before rolling is essential since it enables the fat lard butter etc to harden again and thus create flaky layers in the dough It also allows for even hydration and inhibits gluten formation This results in a tender flaky pastry 7 The fat is mixed with the flour first generally by rubbing with fingers or a pastry blender which inhibits gluten formation by coating the gluten strands in fat and results in a short as in crumbly hence the term shortcrust tender pastry 8 A related type is the sweetened sweetcrust pastry also known as pate sucree in which sugar and egg yolks have been added rather than water to bind the pastry 9 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 10 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 eclair and profiterole Its name originates from the French choux meaning cabbage owing to its rough cabbage like shape after cooking 11 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 gelatinizes thereby solidifying the pastry 12 Once the choux dough has expanded it is taken out of the oven a hole is made in it to let the steam out The pastry is then placed back in the oven to dry out and become crisp The pastry is filled with various flavors of cream and is often topped with chocolate Choux pastries can also be filled with ingredients such as cheese tuna or chicken to be used as appetizers 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 13 Hot water crust pastry Hot water crust pastry is used for savoury pies such as pork pies game pies and more rarely steak and kidney pies 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 This can be done by beating the flour into the mixture in the pan or by kneading on a pastry board Either way the result is a hot and rather sticky paste that can be used for hand raising shaping by hand sometimes using a dish or bowl as an inner mould As the crust cools its shape is largely retained and it is filled and covered with a crust ready for baking Hand raised hot water crust pastry does not produce a neat and uniform finish as there will be sagging during the cooking of the filled pie which is generally accepted as the mark of a hand made pie 14 Definitions Edit A French pastry shop display Pastry chef with croquembouche Swedish cinnamon rolls Croissants Pastry A type of food used in dishes such as pies or strudel Pastry bag or piping bag A disposable or reusable bag that is often cone shaped used to make an even stream of dough frosting or flavored substance to form a structure decorate a baked item or fill a pastry with a custard cream 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 15 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 16 is now commonly used as a term for many laminated and puff and choux based pastries including croissants brioche and pain au chocolat 17 Chemistry EditDifferent kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats When wheat flour is mixed with water and kneaded into plain dough it develops strands of gluten which are what make bread tough and elastic In a typical pastry however this toughness is unwanted so fat or oil is added to slow down the development of gluten Pastry flour can also be used since it typically has a lower level of protein than all purpose or bread flours 18 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 19 History Edit A typical Mediterranean baklava a phyllo dough pastry sweetened with nuts and honey 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 Roman cuisine used flour oil and water to make pastries that were used to cover meats and fowls 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 20 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 19 21 These recipes were adopted and adapted over time in various European countries resulting in the myriad pastry traditions known to the region from Portuguese pasteis 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 Careme 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 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 manju Pastry confections that originate in Asia are clearly distinct from those that originate in the west which are generally much sweeter Pastry chefs EditSee also List of pastry chefs Pastry chefs use a combination of culinary ability and creativity for 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 22 Pastry chefs are also responsible for creating new recipes to put on the menu and they work in restaurants bistros large hotels casinos and bakeries Pastry baking is usually done in an area slightly separate from the main kitchen This section of the kitchen is in charge of making pastries desserts and other baked goods 23 Gallery Edit A Linzer torte A petit four Assortment of cookies also called biscuits in some areas Cream puff pastry Dutch Moorkoppen Tompouce a Dutch and Belgian pastry Liege style waffles English pork pie topped with red currants Argentine sweet pionono Slice of Argentine sweet pionono Crocetta of Caltanissetta of lemon left and orange right Spina santa of Caltanissetta Pecan and maple Danish pastry a puff pastry type Profiterole or cream puff a choux pastry Gaz a special souvenir of Isfahan Runeberg torte a traditional Finnish pastry flavored with almonds and arrack or rum Strudel a phyllo pastry Pork pie on a plate source source source source source source source source source source Preparation of custard bougatsa in an Athens cafe Israeli pastries such as rugelach Blackberry pie made with a pastry crust Persian Zolbia and Bamieh Bradje from AlgeriaSee also Edit Food portalBakery Cake shop Danish pastry Doughnut Hot water crust pastry Hubner Haus Jesuite Konditorei Kuo Yuan Ye Museum of Cake and Pastry List of baked goods List of desserts List of food preparation utensils List of pastries Mold cooking implement Pan dulce sweet bread Pastry brush Pastry fork Pie crustReferences Edit Bo Friberg March 2002 Professional Pastry Chef John Wiley and Sons ISBN 0 471 21825 1 L Patrick Coyle 1982 The World Encyclopedia of Food Facts on File Inc ISBN 0 87196 417 1 Jim Chevallier A History of the Food of Paris From Roast Mammoth to Steak Frites 2018 ISBN 1442272821 p 73 102 Definition of pastry Oxford English Dictionary Archived from the original on 23 August 2016 Retrieved 7 January 2015 Leanne Kitchen 2008 The Baker Murdoch Books p 171 ISBN 978 1 74196 097 6 Retrieved 29 October 2013 Pate Brisee Pie Dough Recipe Martha Stewart Retrieved 2021 12 28 Resting Pastry Dough KitchenSavvy 2006 06 19 Retrieved 2021 12 28 Tarts The Art and Soul of Baking Andrews McMeel Publishing 21 October 2008 p 207 ISBN 978 0 7407 7334 1 Retrieved 29 October 2013 Peter Barham 2001 Short crust variations The Science of Cooking Springer p 183 ISBN 978 3 540 67466 5 Retrieved 29 October 2013 Peter Barham 2001 The Science of Cooking Springer p 189 ISBN 978 3 540 67466 5 Michel Suas 2009 Part 4 Pastry Advanced Bread and Pastry 1st ed A Professional Approach Cengage Learning p 504 ISBN 978 1 4180 1169 7 Retrieved 29 October 2013 Secrets of Eclairs Murdoch Books 1 November 2012 pp 78 ISBN 978 1 74336 424 6 Grains of truth about pastry PDF 2006 10 31 Archived from the original PDF on 2006 10 31 Retrieved 2017 12 18 Dan Lepard 24 November 2007 Hot water crust pastry The Guardian Guardian News and Media Retrieved 6 January 2015 Sinclair Charles International Dictionary of Culinary Terms Grand Rapids Bloomsbury Plc 1998 Wayne Gisslen 17 January 2012 Professional Baking John Wiley amp Sons p 192 ISBN 978 1 118 08374 1 Retrieved 30 October 2013 David Applefield 6 April 2010 The Unofficial Guide to Paris John Wiley amp Sons p 317 ISBN 978 0 470 63725 8 Retrieved 30 October 2013 Inc King Arthur Flour Company Professional Baker s Reference A Guide to the Numbers King Arthur Flour King Arthur Flour Archived from the original on 2017 10 24 Retrieved 2018 01 03 a href Template Cite web html title Template Cite web cite web a last has generic name help a b Jaine Tom and Soun Vannithone The Oxford Companion to Food New York Oxford UP 1999 History of Baking and Pastry Cooking Archived 2013 01 13 at the Wayback Machine Bakeinfo Types of Pastry BakeInfo Baking Industry Research Trust www bakeinfo co nz Retrieved 2018 01 03 Pastry Chef Read a Pastry Chef Job Description All Culinary Schools Retrieved 2018 01 03 Pastry Chef Job Profile Archived 2008 12 29 at the Wayback MachineExternal links Edit Pastry Encyclopaedia Britannica Retrieved from https en wikipedia org w index php title Pastry amp oldid 1152197002, wikipedia, wiki, book, books, library,
