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DIFFERENT TYPES OF PASTRY - Coggle Diagram
DIFFERENT TYPES OF PASTRY
Choux pastry
Ingredients: flour/starch, water/milk, salt, eggs, butter
Is a dough used to prepare bignè, profitteroles, éclaire, zeppole ....
Puff pastry
Ingredients: butter, flour, water and a pinch of salt
It is used for making millefoglie, cannoncini...
Shortcrust pastry
ingredients: butter, flour, eggs, sugar, flavours like vanilla or oranges
It is used for making shortcrust, biscuits, pies...
Sponge pastry
ingredients: flour, sugar and eggs
It is used for preparing victoria sponge cake, birthday cake, devil chocolate cake...
The pastry chef that invented this cake was Giovanni Battista Cabona from Genoa in 1747
he worked in a Spanish court so he gave the specific name: Pan di Spagna
Suet pastry
(savoury pastry)
it's a typical British food, made with flour, eggs, water, salt
filling: meat like kidney or steak and vegetables like peas, carrots and all you want
toppings: gravy or meat sauce
Phyllo pastry
ingredients: flour, water, eggs, sugar and butter
fillings: honey, syroup, cinnamon, pistachios, nuts, almonds...
it's a typical pastry from the middle-east (Greece, Turkey, Albania..) used for making baklava, burek...
it has a difficult preparation but you can find it at the supermarkets (fresh or frozen)