So far in our French pastry odyssey, we have looked at shortcrust and puff pastries. This week, we complete the trilogy with what is perhaps the most enigmatic of the three. This week, let’s wrap things up with a look at choux (pronounced shoo) pastry or pâte à choux. A choux dough contains the usual…
Category: PASTRY 101
Pastry 101 : Puff
Last time, we looked at shortcrust pastry and its varieties, along with an overview of French pastry creams. Let’s now move on to our second pastry, puff pastry or Pâte Feuilletée, the base for local favourites like chicken patties and projapoti biskoot. Puff pastry feels magical, almost alive. When baked, it increased to upto eight…
Pastry 101 : Shortcrust
The word “pastry” has a different meaning in India and the West, which confuses a lot of beginners. While we use the term pastry to refer to cakes filled and frosted with cream, the term is used differently in the West, and infact, has two meanings. Pastry in the West can refer to the final…
The Gourmet Glutton 