Pastry - Definitions

Definitions

• Pastry: A type of food in famous dishes like pie and strudel.
• Pastry bag or Piping bag: An often cone shaped bag that is used to make an even stream of dough, frosting, or flavored substance, to form a structure, decorate a baked good, or fill a pastry with a custard, cream, jelly, or other filling.
• Pastry board: A square or oblong board preferably marble but usually wood on which pastry is rolled out.
• Pastry brake: Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A very small version is used domestically for pasta production.
• Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
• Pastry cream: Confectioner's custard. An egg and flour thickened custard made with sweetened milk flavored with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.
• Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles fluted circles, diamonds, ginger bread men, etc. Sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cakes mixtures.
• Pastry blender: A kitchen implement used to properly combine the fat and flour. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.
• Viennoiserie: French term for "Viennese pastry," now used as a common term for many puff- and choux-based pastries, including croissants, brioche, and pain au chocolat.