Editing Pastry (section)

==Definitions==
The precise definition of the term pastry varies based on location and culture.<ref name=":4" /> Common doughs used to make pastries include [[Filo|filo dough]], [[puff pastry]], [[choux pastry]], [[short dough]], ''[[pâte brisée]]'', ''[[Shortcrust pastry|pâte sucrée]]'', and other enriched doughs.<ref name=":4" /><ref name=":0" /><ref>{{Cite book |last1=Rinsky |first1=Glenn |url=https://books.google.com/books?id=mZhyDwAAQBAJ |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |last2=Rinsky |first2=Laura Halpin |date=2008-02-28 |publisher=John Wiley & Sons |isbn=978-0-470-00955-0 |language=en}}</ref> Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor<ref>{{Cite web |date=2015-06-10 |title=Pastry {{!}} Baking Processes {{!}} BAKERpedia |url=https://bakerpedia.com/processes/pastry/ |access-date=2024-06-07 |language=en-US}}</ref><ref>{{Cite web |date=2013-04-04 |title=Pastries {{!}} Commercial Baking {{!}} BAKERpedia |url=https://bakerpedia.com/specialties/pastries/ |access-date=2024-06-07 |language=en-US}}</ref>—simple [[Bread|breads]] are thus excluded from the pastry category. Pastries also tend to be baked.<ref>{{Cite web |last=Larson |first=Sarah |date=2022-01-27 |title=Pastry Chef vs. Baker: What's the Difference? |url=https://www.escoffier.edu/blog/baking-pastry/pastry-chef-vs-baker-whats-the-difference/ |access-date=2024-06-07 |website=Escoffier |language=en-US}}</ref>[[File:Lille Meert2.JPG|thumb|A French pastry shop display]]
[[File:Pastry chef ferguson.jpg|thumb|Pastry chef with [[croquembouche]]]]
[[File:BULLAR CRYSTAL.jpg|thumb|Swedish [[cinnamon roll]]s]]
[[File:Croissant_hk_DIY.jpg|thumb|[[Croissant]]s]]
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; [[Pastry bag]] or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, [[Icing (food)|frosting]], or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, [[Fruit preserves|jelly]], or other filling.
; Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is flattened.
; Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for [[pasta]] production.
; Pastry case: An uncooked or blind baked pastry container that is 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. It is traditionally 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, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.<ref>Sinclair, Charles. International Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998</ref>
; [[Pastry blender]]: A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.
; [[Viennoiserie]]: French term for "Viennese pastry", which, although it technically should be yeast raised,<ref name="Gisslen2012">{{cite book |author=Wayne Gisslen |url=https://books.google.com/books?id=5qUPmsiTV6cC&pg=PA192 |title=Professional Baking |date=17 January 2012 |publisher=John Wiley & Sons |isbn=978-1-118-08374-1 |page=192 |access-date=30 October 2013}}</ref> is now commonly used as a term for many [[laminated dough|laminated]] and puff- and choux-based pastries, including ''[[croissants]]'', ''[[brioche]]'', and ''[[pain au chocolat]].''<ref name="Applefield2010">{{cite book |author=David Applefield |url=https://books.google.com/books?id=2ylPVM25SukC |title=The Unofficial Guide to Paris |date=6 April 2010 |publisher=John Wiley & Sons |isbn=978-0-470-63725-8 |page=317 |access-date=30 October 2013}}</ref>