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Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A profiterole, chou à la crème, also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, by caterers, and some cafés.
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.
A financier is a small French almond cake, flavoured with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours.
Death by Chocolate is a colloquial descriptive or marketing term for various cakes and desserts that feature chocolate, especially dark chocolate or cocoa, as the primary ingredient. The phrase is trademarked in some countries, and the dessert is a signature dish of Bennigan's restaurants in the United States.
The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus, Bishop of Amiens. In 1847, it was invented by Auguste Julien, at the Chiboust bakery on Rue Saint-Honoré in Paris.
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.
A cremeschnitte, also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its exact origin is unknown. This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream.
François Payard is a former pastry chef at some of the world's finest restaurants, including Le Bernardin and Daniel in New York City. He was the owner of Payard Patisserie & Bistro, FP Patisserie, and FP bakery in New York City; he resigned as chief executive in 2016, and they closed after about a decade of existence in January 2018.
Miguelitos are a type of cream-filled puff pastry, which can also be referred to as a cake. They originated in La Roda, in Castilla–La Mancha, Spain: Manuel Blanco, the creator of these flaky desserts, was born in La Roda in 1925. After being a part of the military in 1960 he migrated to a place called Pamplona where his masterpiece was created. The name Miguelito came after he decided to give his friend Miguel the first bite of his creation; from there the name stuck. La Roda de Albacete started to be known with various pastry chefs throughout Spain, causing the expansion of the dessert.
Florian Bellanger is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network's competition series Cupcake Wars, appearing in over nine seasons and 135 episodes to date.
A petit four is a small bite-sized confectionery or savory appetiser. The name is French, petit four, meaning "small oven".
Kings of Pastry is a film by D.A. Pennebaker and Chris Hegedus that follows a group of world-class French pastry chefs as they compete for France's most prestigious craftsmen award: Meilleur Ouvrier de France, awarded by former French President Nicolas Sarkozy. The competition, which takes place in Lyon, France, features a diverse range of creative trade professions, from carpentry to jewelry design to pastry making. The honor of wearing the blue, white and red striped collar given to the winners is considered to be the ultimate recognition of excellence in the pastry field. The film focuses primarily on Chef Jacquy Pfeiffer, co-founder of Chicago’s French Pastry School, and one of the sixteen finalist chefs competing — the sixteen finalists were selected from eighty semi-finalists during the semi-final rounds that took place in the months prior to the final competition.
Philippe Conticini is a French chef and pastry chef. Philippe Conticini has been described by the French press as "a pastry genius" and "one of the greatest pastry chefs of his time".
Pierrick Boyer is a French pastry chef.
Kirsten Tibballs is an Australian pastry chef and chocolatier. Tibballs has represented Australia at world championships and as a judge for global competitions. In 2002 Tibballs founded Savour Chocolate and Patisserie School in Brunswick, Melbourne. Tibballs is the author of three cookbooks, a regular contributor to pastry publications and has featured on several television shows including MasterChef Australia. As one of the most followed female pastry chefs on Instagram, Tibballs is regularly referred to as the ‘Queen of Chocolate’ due to her contribution to the chocolate industry.
Amaury Guichon is a French-Swiss pastry chef and chocolatier. He is known for his pastry designs and chocolate sculptures.
References
- 1 2 "Interview with Jean-Philippe Maury, an Executive Pastry Chef at Jean-Philippe Pâtisserie | French Quarter Magazine". frenchquartermag.com. Archived from the original on 2015-11-24. Retrieved 2015-11-23.
- ↑ "Food & Wine All-Star Weekend: Chef Jean-Philippe Maury". www.mgmresorts.com. Archived from the original on 2015-11-24. Retrieved 2015-11-23.
- ↑ "Blood, Sweat & Pastry". Newsweek . 28 July 2002.
- ↑ "TLC's 'Fabulous Cakes' to feature 3 Las Vegas bakeries tonight". LasVegasSun.com. 6 December 2010. Retrieved 2015-11-23.
- ↑ "Tallest chocolate fountain". Guinness World Records. Retrieved 2018-11-02.
- ↑ "iDessert - World Renowned Dessert Chef San Diego". iDessert. Retrieved 2015-11-23.
- ↑ "iDessert - Innovative Dessert in San Diego, CA". iDessert.