10 06, 2015

Rough Puff Pastry

Rough Puff Pastry What is a Rough Puff Pastry? Rough puff pastry is also known as blitz (German for lightning) puff pastry or demi-feuilletées. It is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by:1 A shorter processing time Fewer folds Reduced or no rest [...]

10 06, 2015

Flaky Pastry

Flaky Pastry What is Flaky Pastry? Flaky pastry is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. Traditionally, lard and butter were used in flaky pastry preparation.1 [...]

10 06, 2015

Choux Pastry

Choux Pastry Also known as pȃte à choux What is Choux Pastry? Choux pastry, also known as pȃte à choux, is a twice-cooked hollow French pastry. It’s made from choux paste and is typically eaten cold. A sweet version is normally filled with cream and garnished while a savory version can be [...]

7 06, 2015


Butter What is Butter? Butter is a dairy product made by churning either fresh fermented cream or milk. It consists of butterfat, milk proteins, and water. This product is solid at room temperature. However, it melts at higher temperatures. Butter contributes desirable flavor and texture to food and bakery products. It is [...]


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