Editing Pastry (section)

==Types==
{{Main|List of pastries}}

; [[Shortcrust pastry]] : Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.<ref name="Kitchen2008">{{cite book|author=Leanne Kitchen|title=The Baker|url=https://books.google.com/books?id=Cy0oh1iWhO4C&pg=PA171|access-date=29 October 2013|year=2008|publisher=Murdoch Books|isbn=978-1-74196-097-6|page=171}}</ref> ''Pâte brisée'' is the French version of classic pie or tart shortcrust pastry.<ref>{{Cite web|title=Pate Brisee (Pie Dough) Recipe|url=https://www.marthastewart.com/317858/pate-brisee-pie-dough|access-date=2021-12-28|website=Martha Stewart|language=en-us}}</ref> The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter, etc.) to harden again and thus create flaky layers in the dough. It also allows for even hydration and inhibits gluten formation. It results in a tender flaky pastry.<ref>{{Cite web|date=2006-06-19|title=Resting Pastry Dough|url=https://kitchensavvy.com/resting-pastry-dough|access-date=2021-12-28|website=KitchenSavvy|language=en-us}}</ref> The fat is mixed with the flour first, generally by rubbing with fingers or a [[pastry blender]], which inhibits [[gluten]] formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry.<ref>{{cite book|title=The Art and Soul of Baking|chapter-url=https://books.google.com/books?id=7O5YpNRnpNoC&pg=PA27|access-date=29 October 2013|date=21 October 2008|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7334-1|page=207|chapter=Tarts}}</ref> A related type is the sweetened [[Shortcrust pastry#Sweet|sweetcrust pastry]], also known as ''pâte sucrée'', in which sugar and egg yolks have been added (rather than water) to bind the pastry.<ref>{{cite book|author=Peter Barham|title=The Science of Cooking|chapter-url=https://books.google.com/books?id=oGq4v4e7rG8C&pg=PA183|access-date=29 October 2013|year=2001|publisher=Springer|isbn=978-3-540-67466-5|page=183|chapter=Short crust variations}}</ref>
; [[Flaky pastry]]: Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked.
; [[Puff pastry]] : Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a [[laminated dough]] consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating.<ref>{{cite book|author=Peter Barham|title=The Science of Cooking|url=https://archive.org/details/isbn_9783540674665|url-access=registration|year=2001|publisher=Springer|isbn=978-3-540-67466-5|page=[https://archive.org/details/isbn_9783540674665/page/189 189]}}</ref> Puff pastry come out of the oven light, flaky, and tender.
; [[Choux pastry]] : Choux pastry is a very light pastry that is often filled with [[cream]]. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the [[Éclair (pastry)|éclair]] and [[profiterole]]. Its name originates from the French ''choux'', meaning [[cabbage]], owing to its rough cabbage-like shape after cooking.<ref name="Suas2009">{{cite book|author=Michel Suas|title=Advanced Bread and Pastry, 1st ed.: A Professional Approach|url=https://books.google.com/books?id=JM76vm5tH38C|access-date=29 October 2013|year=2009|publisher=Cengage Learning|isbn=978-1-4180-1169-7|page=504|chapter=Part 4: Pastry}}</ref>
: Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it.  This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour [[Starch gelatinization|gelatinizes]], thereby solidifying the pastry.<ref>{{cite book|title=Secrets of Eclairs|url=https://books.google.com/books?id=JTr7HrwcVDEC&pg=PT78|date=1 November 2012|publisher=Murdoch Books|isbn=978-1-74336-424-6|pages=78–}}</ref>  Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with [[chocolate]]. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
; [[Phyllo]] (Filo): Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.<ref>{{Cite web|url=http://www.kswheat.com/upload/got-pastry.pdf|title=Grains of truth about pastry|date=2006-10-31|access-date=2017-12-18|url-status=dead|archive-url=https://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf|archive-date=2006-10-31}}</ref>
; [[Hot water crust pastry]]: Hot water crust pastry is used for [[wikt:savory|savoury]] [[pie]]s, such as [[pork pie]]s, [[game pie]]s and, more rarely, [[steak and kidney pie]]s. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water, [[lard]], and [[flour]]. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and finally mixing with the flour. It can be done by beating the flour into the mixture in the pan, or by [[kneading]] on a [[pastry board]]. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie, which is generally accepted as the mark of a hand-made pie.<ref>{{cite web|url=https://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking55|title=Hot water crust pastry|last=Dan Lepard|author-link=Dan Lepard|date=24 November 2007|work=The Guardian|publisher=Guardian News and Media|access-date=6 January 2015}}</ref>