![]() Generally speaking, pastry can be differentiated from bread by its higher fat content, which gives it a flakier or crumblier texture. In fact, there are at least nine or ten different kinds of pastry dough used in French baking to produce baked goods as varied as brioche (sweet bread) and the sablé (roughly equivalent to the cookie we call a sandy). It’s not necessary, of course, that each of these ingredients be used in every kind of pastry dough that’s why every pastry is special in its own way. In general, “pastry” (in French, “ pâtisserie“) refers to a wide variety of baked products made from ingredients such as flour, sugar, milk, butter, shortening, leavening, and/or eggs. (or useless information for your next visit to the boulangerie) For example, what exactly is viennoiserie and how is it different from pâtisserie? If I write about something made from choux pastry, is that a viennoiserie or a pâtisserie? I considered sitting down for a little interview with my friend Arno-a former boulanger … or was that pâtissier … or both?-but I ended up doing some research on my own instead, and I think I’ve figured it out, so here goes: As soon as I decided to start writing about French pastries for this blog, I realized how little I actually understood about the technical differences among the various forms of French sweet baked goods.
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