Pastries are a bit confusing when it comes to the chefs of the world. A pastry chef is a chef who does a little bit of everything that is baked. But the pastry itself is dough rolled out into a flat shape, almost like a pie crust. Pastry dough has been used for pies, shortbreads, muffins, and other desserts, but what exactly is it?
Well, pastry dough is very customizable, which adds to the confusion. It is a dough that can be baked with various ingredients such as butter, flour, and sugar. This combination of ingredients is used for thinner bakes while adding eggs can make it tender. You can even add water to the pastry dough to add strength.
Pastry has been used for both sweet and savory bakes, and some well-known examples of pastries include pies, tarts, and quiches. There are even named pastries such as the danish pastry vaughan on. If you’ve ever eaten a pie crust, then you know what a pastry is supposed to taste like. Light, airy, flakey, and yet firm enough to handle whatever is inside or on top of it.
In essence, pastry dough is what you use when you aren’t making cake or cookie dough, and it’s a dough that can be infinitely customized for whatever you choose to use it for. Most pastry chefs, due to the sheer number of responsibilities they take on, are often held very highly in restaurants and many restaurant owners see executive and pastry chefs as complete equals in their field.
While cakes and pastries are different types of desserts that have different textures and uses in the culinary world, they are both delicious and very common, so you’ll be able to bite into a dish made with pastry dough and see the difference for yourself.