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The Sustainable Pastry Beyond Ingredient Transparency

The pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. pâte brisée is the French version of classic pie or tart shortcrust pastry.

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The Sustainable Pastry
Beyond Ingredient Transparency

The 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.


This is hands-on training.

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