National Pastry Day
National Pastry Day in the United States honors one of the world's most popular baked goods. On December 9th, visit your local bakery and pick up one or two of your favorite items.
The pastry is a term used to describe a wide variety of baked goods that are made with ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Pastry dough is thinly rolled out and then used as a base for many baked goods. Pies, tarts, quiches, and pasties are just a few of the more popular bakery items. Bakers bake both savory and sweet dishes from the doughs they make. In addition, they continue to produce new and delicious creations all the time.
- Pastries can be traced back to the ancient Mediterranean, where they had almost paper-thin, multilayered baklava, and Phyllo dough
- After the Crusaders brought it back from the Mediterranean, Pastry-making in Northern Europe began
- As 17th and 18th-century chefs introduced new dishes to the table, French and Italian Renaissance chefs eventually perfected the puff and choux pastries. Napoleons, cream puffs, and eclairs were among the innovative recipes included in the epochs
Antonin Careme (1784 – 1833) is often considered the first great master of pastry making in modern times by Culinary historians.
Many different types of pastry bakeries bake baked goods that make our mouths water. The majority of them fall into one of the following categories: The majority of them fall into one of the following categories:
- Shortcrust pastry – the simplest and most popular
- Similar to the shortcrust but sweeter, the Sweetcrust pastry is similar to the shortcrust but sweeter
- Flaky pastry – a simple pastry that expands when cooked
- When baked, Puff pastry – has many layers that cause it to puff
- Choux pastry – a light pastry that is often filled with cream or other fillings
- Phyllo pastry – paper-thin pastry dough that is used in several layers – is used in several layers
How to be #nationalpastryday, according to #nationalpastryday
Get to baking! Select your favorite recipes from the list below, or try one of the delectable ones listed below. If you're baking, be sure to invite someone over to help you enjoy the delectable results. Another way to commemorate is to visit your local bakery and shouting them out. CelebratingEveryDay is one of the most effective ways to #CelebrateEveryDay. If you do, be sure to use #NationalPastryDay and post it on social media.
The national pastry day is the longest in national pastry day history
The source of this tumultuous day is still investigating the source of this bleak day.
Pastry FAQ
Q. Why do recipes call for cold butter when making pastries?
A. Cold butter helps ensure that the final product is both light and flaky. For example, the butter helps create the layers called laminating when making pie crust, croissants, and puff pastry. When baked, those little pieces of butter melt, creating pockets of air and separate layers. If warm butter is used, there is nothing left to melt when the pastry goes into the oven, resulting in a denser product.
Q. What is a shortcrust pastry?
A. Shortcrust recipes are made using a 3:2:1 flour, fat, and water ratio. This pastry is used to make crusts for pies, tarts, quiche, and hand pies, as the name implies.
Q. Is pastries savory or sweet?
A. Pastries are both savory and sweet. Examples of savory pastry recipes include pot pies, hand pies, pizza crust, biscuits, and tarts. The same pastries we use for savory dishes can also be used to make fruit, chocolate, and cream desserts.
