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Pastry

This article is about the food. For the distributed hash table system, see Pastry (DHT).
Pastries
Different kind of pastries in display
Place of originWorldwide
Main ingredientsOften flour, sugar, milk, butter, lard or shortening, baking powder, eggs

Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.[1][2][3] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity.[4] Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.[5][6]

The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product.[7] This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.

  1. ^ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  2. ^ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  3. ^ Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
  4. ^ "Definition of 'pastry'". Oxford English Dictionary. Archived from the original on 23 August 2016. Retrieved 7 January 2015.
  5. ^ Bo Friberg (March 2002). Professional Pastry Chef. John Wiley and Sons. ISBN 0-471-21825-1.
  6. ^ L. Patrick Coyle (1982). The World Encyclopedia of Food. Facts on File Inc. ISBN 0-87196-417-1.
  7. ^ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 73, 102

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