P

ASTRIES
is a major type of bakers' confectionery. It includes many of the various kinds of
baked
products made
from
ingredients
such
as flour, sugar,milk, butter, shortening, baking powder, and eggs. Small tarts and
other sweet baked products are called pastries. Common pastry dishes
includepies, tarts, quiches and pasties

SHORTCRUST PASTRY

Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a
crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat most often butter or
shortening, creating layers which expand in the heat of the oven when baked.

Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and
water to bind the dough.[3] This is used mainly in tarts. It is also the pastry that is used most often in
making a quiche. The process of making pastry includes mixing of the fat and flour, adding water,
and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or
a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a
short (as in crumbly; hence the term shortcrust), tender pastry.[4] A related type is the
sweetenedsweetcrust pastry, also known as pat sucre, in which sugar and egg yolks have been
added (rather than water) to bind the pastry.

FLAKY PASTRY
1

PUFF PASTRY

the clair and profiterole. Its name originates from the

Puff pastry has many layers that cause it to expand or puff
when baked. Puff pastry is made using flour, butter, salt, and
water. The pastry rises up due to the water and fats expanding
as they turn into steam upon heating.[5] Puff pastries come out
of
the
oven
light,flaky,and
tender.

French choux, meaning cabbage, owing to its rough

cabbage-like shape after cooking.[6]
Choux begins as a mixture of milk or water and butter
which are heated together until the butter melts, to
which flour is added to form a dough. Eggs are then
beaten into the dough to further enrich it. This high
percentage of water causes the pastry to expand into a
light, hollow pastry. Initially, the water in thedough
turns to steam in the oven and causes the pastry to

CHOUX PASTRY

rise; then the starch in the flour gelatinizes, thereby

solidifying the pastry.]Once the choux dough has
expanded, it is taken out of the oven; a hole is made in
it to let the steam out. The pastry is then placed back
in the oven to dry out and become crisp. The pastry is

Choux pastry is a very light pastry that is often filled

with cream. Unlike other types of pastry, choux is in
fact closer to a dough before being cooked which gives
it the ability to be piped into various shapes such as

CAKES

CAKE BOSS: CARLOS BAKESHOP

In 1910, Carlo's Bakery was founded by Carlo Guastaferro, and
in 1964, it was purchased by Bartolo "Buddy" Valastro,
Sr.[3] Valastro's son Buddy Valastro currently runs the bakery,
with help from his four older sisters, three brothers-in-law, and
other assorted family members and friends. One notable
employee was Sal Picinich, who began working at the bakery
shortly after the Valastro family purchased it, and continued
until his death on January 30, 2011.[4][5]

filled with various flavors of cream and is often

The bakery rose to fame with Cake Boss, a reality

topped with chocolate. Choux pastries can also be

television series that premiered on TLC in April 2009, depicting

filled with ingredients such as cheese, tuna, or chicken

the staff of the shop creating elaborate custom-order novelty

to be used as appetizers.

cakes.[6]
As a result of the popularity of Cake Boss, Carlo's Bakery built a
new factory at Lackawanna Center, a mixed industrial/retail
complex in nearby Jersey City.[7] Carlo's Bakery has leased space

at the complex, which is used for additional space to make

specialty cakes, as well as the ability to make baked goods for
shipment across the country. Because of the limited space at the
Hoboken location, Carlo's Bakery was unable to ship cakes
beyond normal driving distance from the bakery; the bakery had
conducted a limited trial internet sale of pies in October 2009,
to test the viability of selling baked goods on the Internet.[8]

Cake Boss is an American reality television series, airing on

Cheesecake is a sweet dish consisting of one or more layers. The

main, and thickest layer, consists of a mixture of soft,
fresh cheese, eggs, and sugar; if there is a bottom layer it often
consists of a crust or base made from crushed cookies (or
digestive biscuit), graham crackers, pastry, orsponge cake.[1] It
may be baked or unbaked (usually refrigerated). Cheesecake is
usually sweetened with sugar and may be flavored or topped
withfruit, whipped cream, nuts, fruit sauce, and/or chocolate
syrup. Cheesecake can be prepared in many flavors, such

the cable television network TLC. The show follows the

operations of Carlo's Bakery, an Italian American family-owned
business in Hoboken, New Jersey owned and operated by
siblings Buddy Valastro (to whom the series' title refers), Lisa
Valastro, Maddalena Castano, Grace Faugno and Mary
Sciarrone.[1] The show focuses on how they make their cakes,
and the interpersonal relationships among the various family
members and other employees who work at the shop.

as;

SPONGE CAKE
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes
leavened with baking powder which has a firm, yet well aeratedstructure, similar to a sea
sponge. A sponge cake may be produced by the batter method or the foam
method.structure, similar to a sea sponge.

CHEESE CAKE

PIES

A pie is a baked dish which is usually made of a pastry dough casing that covers or

Candy, also called sweets or lollies, is a confection that features sugar as a principal

completely contains a filling of various sweet orsavoury ingredients.

ingredient. The category, called sugar confectionery, encompasses any sweet confection,

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry
lining the baking dish, and the filling is placed on top of the pastry but left open. A top-

crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and
is covered with a pastry or other covering before baking. A two-crust pie has the filling
completely enclosed in the pastry shell.Shortcrust pastry is a typical kind of pastry used for
pie crusts, but many things can be used, including baking powder biscuits,mashed
potatoes, and crumbs.

CUPCAKES
4

CANDY

CUPCAKE WARS

including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have
been glazed and coated with sugar are said to be candied

require contestants to incorporate various aphrodisiacs, such

as oysters, basil, dark chocolate or champagne.
The second round lasts 75 minutes and is based on
both taste and presentation. Contestants must make three
different cupcakes, each showcasing a different taste with an
outstanding presentation.
The third and final round is the most challenging, with the
remaining two teams having two hours to make 1,000 cupcakes.
Each team must feature improved versions of all four cupcakes
they made in the first two rounds, and then showcase them on
an elaborately constructed display connected to that episode's
theme. Each team receives the assistance of four baking
assistants and one carpenter in completing the round.
A cupcake (also British English: fairy cake; Australian
English: fairy cake, patty cake or cup cake) is a
small cake designed to serve one person, which may be baked in
a small thin paper or aluminium cup. As with larger
cakes, icing and other cake decorations, such as sprinkles, may
be applied.
The first round lasts 45 minutes and is focused around taste.
Contestants must create a cupcake with unusual ingredients
related to a theme - for example, a date-night theme might

TRIVIA: PASTRY
Pies, turnovers, strudel and cream puffs, are just a few of the
pastries loved the world over. The same basic ingredients, flour,
Bellanger was named one of the 10 Best Pastry Chefs in America
Florian Bellanger(MAC MAC MACAROONS)
is a French Pastry Chef, formerly the executive pastry chef at
the famous Parisian pastry and candy shop, Fauchon. Florian is
also a permanent judge on the Food Network's competition
series Cupcake Wars,over 9 seasons and 115 episodes to date Cupcake Wars Aired in over 15 countries Worldwide.

in 2004 and 2003 by Pastry Art & Design magazine. In 2000

and 2001, the James Beard Foundation acclaimed Bellanger's
accomplishments with a nomination for "Outstanding Pastry
Chef. Bellanger he is also the Jury President of the US Pastry

different proportions and by varying mixing methods, these

basic ingredients make flexible doughs that can be shaped into
practical or decorative shapes to hold a variety of sweet or
savory fillings.

Competition that held every February in NYC, and has been

featured on many networks including CNN, NBC, Food Network

The ancient Egyptians fashioned the first crude pastries out of

and Martha Stewart Living. Bellanger's cake and pastry works

grain meal flavored with honey, fruits and spices. The Greeks

have received attention in various magazines and publications

and Romans improved on the early recipes, but it was in the

includingHouse Beautiful, Martha Stewart

Middle East where pastries were developed into something of a

culinary art form.

Weddings, Forbes, Brides, Modern Bride, GQ magazine, Time

Out magazine, People, The New York
Times, InStyle magazine, Pastry Art &
Design, Food Arts,Chocolatier magazine, TheNibble, Delta Sky.

fat and water, are used to make all of them. When combined in