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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. [23] 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.
A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins. Cream horn: A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold.
Depending on the type of pastry, the crust can be baked before it is filled, or in baked (baked together with the filling). In pies, two different types of crust exist: one-crust pie and two-crust pie. A two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops.
Puff pastry, a type of laminated dough, prior to baking. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. [1]
Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.
Otap (sometimes spelled utap) is an oval-shaped [1] puff pastry cookie from the Philippines, especially common in Cebu where it originated. [2] It usually consists of a combination of flour, shortening, coconut, and sugar. It is similar to the French palmier cookies, but otap are oval-shaped and more tightly layered and thinner, making it ...
This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. [10] The layering from this process gives rise and adds flakiness as the folds of fat melt during baking.
Preparation varies by type. For yeast-leavened beignets, the ingredients are combined and a dough has formed, it is rolled out and then sliced into squares which are deep-fried for two to three minutes. The result is a puffy, golden brown pastry. [10] For choux pastry beignets, the chilled dough is piped or scooped before being fried in hot oil ...
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