What are the different types of pastry desserts?
Many different types of pastry desserts are usually made of four basic types of dough. Cover pastry, the most common type of pastry, is usually used to make cakes and cakes. Rough inflation or inflation is lighter, scaly and used in cakes and turnover. Phyllo is an extremely thin and delicate pastry used for Baklava and Spanakopita, while cream clouds and eco -eams are usually made of pâte à choux pastries.
cakes, cakes and quiches are made of short, most common type of dough. The basic ingredients - flour, fat, water and salt - combine and roll on a flat surface. Flat pastries are then shaped, filled with fruit or some other ingredients and then bakes. Desserts made from a short -term formation can use pastries as a base cure and the highest bark.
The main folder in the hinges, turnover and cakes is a rough inflation or inflation and is considered one o.f smallest and scaly and any dough that can be used to create desserts on PEchivo. Napoleon is created by combining alternating layers of puff pastry and cream, cream, jam or other ingredients. The modified form of this pastry is also used to produce light and scaly croissants.
Baklava rivers is one of the most common pastries desserts that can be made of pastry dough. This type of pastry consists of very thin translucent leaves of the party. These ultra -thin layers are usually grouped to form thicker leaves of the dough. Because it is so thin, Phyllo is very easy to dry and must be held under a damp cloth or a layer of plastic during preparation. To help them brown, the individual layers are usually covered with oil or butter. This dough can be quickly baked or fried.
pâte à choux, or simply Coux varied, is one of those French pastries Doughs, which requires accurate timing and very special manipulation. This light dough isIt produces boiling grease and water, adding flour, cooling the mixture and then by gradually adding eggs. Pastry made with this type of dough includes creamy clouds, profiterols or euzines filled with various flavors of cream or pudding. Some of these pastries are icy, jumped or spilled with chocolate.
Most pastry desserts are made of baked or fried dough in combination with creams, fruit filling, chocolate or other sweet ingredients. Some types of bread, such as Pâte & Agrave Choux, may prove difficult to work, requires fine handling and precisely measured ingredients. Others as short -term is very simple preparation and can be used to easily create tasty pastry desserts.