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Pastry Dough Types
15
Flashcards
0/15
Pâte Brisée
Key Ingredients: Flour, butter, salt, water. Uses: Pies, quiches, tarts.
Choux Pastry
Key Ingredients: Flour, water, butter, eggs. Uses: Eclairs, cream puffs, profiteroles.
Puff Pastry
Key Ingredients: Flour, butter, salt, water. Uses: Turnovers, vol-au-vents, mille-feuille.
Phyllo Dough
Key Ingredients: Flour, water, a small amount of oil. Uses: Baklava, spanakopita, strudel.
Sourdough
Key Ingredients: Flour, water, sourdough starter. Uses: Sourdough bread, artisan loaves.
Graham Cracker Crust
Key Ingredients: Graham cracker crumbs, sugar, melted butter. Uses: Cheesecake bases, pie crusts.
Pâte Sablée
Key Ingredients: Flour, butter, powdered sugar, egg yolks. Uses: Sweet pies, tart shells.
Pizza Dough
Key Ingredients: Flour, water, yeast, olive oil, salt. Uses: Pizza bases.
Danish Pastry Dough
Key Ingredients: Flour, yeast, milk, eggs, sugar, butter. Uses: Danish pastries, breakfast rolls.
Brioche Dough
Key Ingredients: Flour, eggs, butter, sugar, yeast. Uses: Brioche bread, hamburger buns, French toast.
Hot Water Crust Pastry
Key Ingredients: Flour, hot water, lard or butter, salt. Uses: Meat pies, pork pies.
Pâte Sucrée
Key Ingredients: Flour, butter, icing sugar, eggs. Uses: Sweet tarts, desserts.
Pâte à Choux
Key Ingredients: Flour, water, butter, eggs. Uses: Gougères, croquembouches, Paris-Brest.
Croissant Dough
Key Ingredients: Flour, milk, yeast, butter. Uses: Croissants, pain au chocolat.
Shortbread Dough
Key Ingredients: Flour, butter, sugar. Uses: Shortbread cookies, tart bases.
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