Choux Pastry or Pâte à Choux Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. Choux pastry, also known as pâte à choux (paht ah shoo), choux, or eclair paste, it is not really a dough in the strictest sense, but rather a thick paste made on the stovetop from a roux with the addition of eggs.
Flaky pastry is an adaption of puff pastry that is easier to make, but does not give the same distinct layers as puff pastry. This is the type of dough that is frequently used to produce flakey biscuits and over flakey, but not distinctly layered baked goods.
H ot water crust is a pastry heavyweight that will neatly overturn everything you thought you knew about making pastry. Oblivious to standard pastry etiquette, it calls for boiling water and melted fat, prefers to be kept warm and is all the happier for being handled.
Puff pastry is made by mixing up a simple dough of flour and water, then placing a slab of butter atop it, folding the dough over the butter and rolling it flat. By repeating the rolling and folding, using one of two basic techniques, the finished dough will contain upward of 1,000 layers.
Quick Puff Pastry, which uses the shortcut method called rough puff, blitz and half pastry, is a way to abbreviate the longer process of making puff pastry, although it does not rise as high. However, it tends to distort less and is tenderer. It is ideal for crisp, buttery pastries and crusts, cheese straws, and cream horns, or use it as a crust for tarts, quiches, and pot pies.
Using a pastry brush and water wet around the inside edges. Place the pastry on top of the apples and press down. Using your thumbs squeeze the pastry securely around the edges. Prick some holes in the top with a fork. Brush it with a mixture of egg yolk and milk.
Suet Crust pastry is the basis for some of England's most famous puddings, such as steak and kidney pudding, jam roll or Spotted Dick. Unlike most other pastries, which are baked, suet crust is usually boiled or steamed and works well for both sweet and savoury dishes.
As with other baked buns, these come with a glossy egg wash. Steamed Buns. The hallmark of a really great steamed bun is the simplicity of white, fluffy dough, often made with bleached wheat flour for extra purity. Used for sweet and savory fillings, the dough has less sugar and fat than baked versions.