References: The Prentice Hall Essentials Dictionary of Culinary Arts

Copyright ©2008 by Pearson Education

Author: Steven Labensky, Gaye G. Igram, Sarah R. Labensky

INTRODUCTION OF PASTRY AND CONFECTIONARY

Bakery products have become very popular throughout the country. Breads and biscuits are
the most common products but other items like cakes, pastries, cream-rolls, cookies etc. are also not
lagging far behind.

A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but
firm enough to support the weight of the filling. The dough must be well mixed but care must be
taken not to over mix the pastry. This results in long gluten strands and toughens the pastry. Thus,
the manufacture of good pastry is something of a fine art. In addition, pastry and confectionary has
their own meaning which separated them as different items.

Pastry known as dough which made with flour and shortening and it is used for the crust of
pies, tarts and other items. In some other meaning, it is also best defined as a term used broadly and
precisely for all fancy baked goods including cakes, sweet rolls and cookies.

For some, making pastry is deemed too time-consuming, and by others, too complicated
and strenuous. However, this doesn't have to be the case. Only a few ingredients are needed to
make all types of pastry and once the techniques and secrets to good pastry making have been
learnt, you could be churning out tasty pies, quiches and tarts several days a week.

Confectionary is a general category of candies, sweets and other food products based on
sugar. In other words, confectionary also known as the art, techniques and processes for producing
them as well as the place where they are produced or sold. Confections are low in nutritional value
but rich in calories. Specially formulated chocolate has been manufactured in the past for military
use as a high density food energy source.
THE HISTORY OF PASTRY

Pastry is dough made of flour, water and fat. There are a number of different types of pastry. For
the most part, they rely on the same basic ingredients with small variations in them, as well as
variations in the method required to make them. Pastry is notoriously pernickety and usually
requires exact measurements and precise handing in order to turn out well. In the cases of the most
difficult to work with pastries, commercial products are available that are nearly as good as
homemade.

TYPES OF PASTRY PRODUCE AND HISTORY

TYPES OF CHOUX PASTRY PRODUCT

1. Popelini – Choux Pastry

Catherine de Medici’s Italian pastry chef is credited in inventing the choux pastry in the
16th century. However, it was not popular until Carême published a recipe in his Pâtissier
Royal book in 1815. Choux pastry can be found in either sweet or savoury applications:
éclairs, profiterole, gourgères.

2. Durand – Paris-Brest
The Paris-Brest is a ring of choux pastry filled with egg cream and meringue. This wheel-
shaped dessert is named after a bicycle race from Paris to the port of Brest and back.
Durand’s maison was on the cyclists’ route, and in 1910, a delicate pastry wheel was born.
3. Frascati – Religieuse
Created in the mid-19th century, the religieuse comprises of two round choux pastry cases –
one large at the bottom and one smaller one on top – with a delicate buttercream or
Chantilly cream topping reminiscent of a nun’s wimple.

4. Chiboust – Saint Honoré

Various sizes of caramelized choux pastry buns, triangulated on top of one another, are
piped with a crown of delicate pastry cream known as crème Chiboust – beaten egg whites
lightened by whipped cream. This dessert was called Saint Honoré in reverence to the
patron saint of bakers.
PUFF PASTRY

HISTORY AND PRODUCT

Taillevent – Puff Pastry

Guillaume Tirel (otherwise known as Taillevent), pastry chef to Charles V and VI, is credited to
have refined and organized the process of making puff pastry. Although puff pastry has existed in
Europe since the Roman times, it wasn’t until the Medieval Crusaders brought ideas back from the
sweets they’ve tasted in the Middle East that puff pastry was improved upon – that is, making it
lighter and flakier by folding in butter for a specific number of times.