Various baked products made of dough
Technical
Pastry is various doughs, and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often called "baker's confectionery". Common pastry dishes include börek, pies, tarts, croissants, and turnovers.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French carbon steel — lighter than cast iron, seasons like a wok
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Fluted and straight wheels for ravioli, lattice, pasta cutting
Prevents puffing — dock pizza dough, puff pastry, crackers
Reusable pastry bag — sturdy for stiff doughs and buttercream
Aroma ()
Wine Analogy
Like a buttery Chardonnay with vanilla oak notes
Coffee Analogy
Similar to a caramel latte with biscotti undertones
Perfume Analogy
Evokes gourmand fragrances with vanilla and almond accords
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French carbon steel — lighter than cast iron, seasons like a wok
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Fluted and straight wheels for ravioli, lattice, pasta cutting
Prevents puffing — dock pizza dough, puff pastry, crackers
Reusable pastry bag — sturdy for stiff doughs and buttercream
“Key physical characteristics of pastry.”
pastry → have → key physical characteristics
“The presence of cis- and trans-whisky lactones, eugenol, and vanillin increased the intensity rating of the vanilla/pastry descriptor, while furfural and 5-methylfurfural diminished it.”
furfural and 5-methylfurfural → decrease → vanilla/pastry descriptor intensity rating
“the latter had lower intensity, but nevertheless nice and unusual dried fruit/pastry aromas.”
T. delbrueckii-dominated wines → have → dried fruit/pastry aromas
“The formulation suitable for puff pastry shortening was prepared by blending 50% mango 1st stearin (Mk1) and 50% mahua fat with addition of 5–7% of fully hydrogenated vegetable oil”
shortening formulation → prepared → puff pastry
“The sum of water-extractable AX plus arabinogalactan was highly predictive of cookie spread factor.”
water-extractable AX and arabinogalactan peptides → predict → variation in pastry wheat quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →
Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.