Pastry Category

Pastry combines flour, sugar, fat, and water to create a versatile dough used in countless baked goods. Techniques such as rolling, folding, and layering influence its texture, ranging from flaky to tender. Varieties include puff pastry, shortcrust, and choux, each suited for different culinary applications. Mastery of temperature control and ingredient proportions ensures optimal rise and flakiness in finished products.