Pastry

Pastries made of laminated dough are numerous; croissants and millefeuille in France, crescent roll in US, crispy sfogliatelle and millefoglie in Italy… Laminated dough is made of alternating layers of dough and fat. It is made bay wrapping the dough around the fat, shortening or butter. The enclosed fat is then rolled out and folded and the process is repeated. Folding the dough is also called "turn". This process results with large number of thin and delicate layers of dough and fat. When baked

Mclaughlin Mrs. Ossman English IV 29 August 2014 The Art Of A Pastry Chef The art of the pastry chef has been around since the eighth century BC. Being a pastry chef is a difficult job and requires a creative mind. I 've chosen this project to get a greater understanding of the art. Pastry chefs work in varies places, bake many pastries, and work long hours. Many get training on the job while others receive their training at a culinary school. Pastry chefs require an eye for detail and good managing skills;

Pastries Greek cuisine has been around for about 4,000 years. It’s cuisine consist of many different types of pastries, breads and cakes.Most common ingredients in Greek Pastries would more or less consist of nuts, honey, fruits and phyllo. Some of these desserts are Baklava, Afalfi, Sagrala, Halvas, Theeples, Galaktoboureko, Kokakia, and also Kataifi. Baklava Though, Baklava is the most common and most popular dessert from Greece. It is derived from different cuisines such as the Levants, the

Throughout the city of Chicago there have been several trends of plated desserts. The trends of the past five years will be discussed. The top five pastry chefs of note in the city of Chicago will be discussed. Each of these chefs have their own style, technique, and inspirations. The style, technique, inspirations, and methodology of each of the chefs will be explained thoroughly. In the last five years there have been several trends of plated desserts. A trend use in 2010 was desserts of smaller

order. The fried choux pastry contains butter, water, flour, and eggs with a high moisture content, rather than a raising agent, to puff the pastry. Fresh out of the frier, they are coated with confectioner’s sugar and served with three distinct sauces, including a Mexican inspired chocolate sauce with the perfect balance of sugar and spice. Aside from foreignly imported specialties, locally-baked goods can be enjoyed. Delectable pastries are brought in daily from Wave Hill pastries and breads, a cafe

teaspoons of ground cloves, one teaspoon of baking soda, two cups of white all-purpose flour, two tablespoons of water, white chocolate, one pound of powdered sugar, two large white eggs, one teaspoon of vanilla, assorted candies, rimless cookie sheet, pastry bag (for icing), straight edged knife, thick paper, pencil, ruler, and scissors. Candies are going to be used to decorate the house and should be chosen wisely (Food Network). Now the gingerbread for the gingerbread house can be started on. First

confectioners sugar, egg-white powder, and water until completely combined. Increase speed to high and beat mixture until the icing is very stiff, shiny, and thick enough to pipe. Once you are done mixing the icing, fill a pastry bag to pipe the icing onto the cookies. To fill the pastry bag use a rubber spatula to scoop the icing into the

leading suppliers of fried pastries on the Slovenian market. * DON DON has got a great capacity to recognize customers needs and wants, which permit to offer tailor-made products and services. * He managed to differentiate by becoming the first Slovenian bakery

Perfect Pies &More by Michele Stuart Michele Stuart, also known as the “pie lady” is one of kind pastry chef and business owner of two Michele’s Pies Bakeries in Norwalk and Westport, Connecticut. In her book people will discover wonderful recipes of not only pies, but of tea breads, cookies, bars, and other sweet treats. Stuart’s book starts with different types of crusts & toppings, furthermore, I will discussing three desserts from her lovely book. In addition, I will also be explaining her

Out of my six-year career as a teacher, I could observe that learning a foreign language by relying only on the conventional teaching strategies will lead to little or no result. Departing from the repetitive grammar translation method to other innovative approaches helped me attain a certain level of motivation and interest from my students in learning ESL. Likewise, as a Fulbright FLTA, I would adopt the same trajectory in teaching Arabic to non-native speakers in order to improve the students’