Pastry making

The pastry making indicates at the same time certain culinary preparations, the art of their clothes industry and the shop where these preparations made by a Pâtissier are sold.

The mets concerned with pastry making in very great majority are sweetened.

As for the salted kitchen, there exist great bases. There exist five great types of pastes (see list in the article corresponding) and the various cakes are always attached to the one of them. So that pastry making is successful, it is necessary to respect the principles related to the preparation of these various pastes but once the fold is taken one can easily innovate.

Ingredients and material

The most current ingredients in pastry making (in France) are:

  • the Sugar
  • the egg (of hen), whose white and the yellow are often separate in order to benefit from their radically different properties
  • the Farine
  • the fat contents, with the liking of the local productions: Butter, the Grease of goose, the Oil and the Lard.
Namely that although we always find the same ingredients, it is the work method and proportioning between these various products which will make our various known pastes of pastry making. It is thus very important to respect the amounts strictly.

Some additional also useful, are used being the mould and the Fouet.

Receipts

Certain basic receipts are used in many pastry makings:

  • the pastes
  • the creams

See

pastry making|pastry making

Innovations and creations

After the nun with the Coffee or the Chocolate, a new “character” appears in the zones Montagne use in Hiver: the “catch of Snow”, with the image of the nun but tablecloth of white Glazing, lined cream of white color also, taste Vanilla.

Random links:Canton of Saint-Anthème | Steric chromatography of exclusion | José Martí | Viviès | Yves Godard | Russet-red Annabelle