Pastry along with Cakes and Bread are three fundamental products of Bakery that have made a unique impression on the history of Culinary art. Pastries with its broad use around the world are popular for their peculiar oven flaky taste, fillings and sweet-savory flavors that it leaves in the mouth. Now to be a Professional Pastry Chef you must have the skills and caliber to build varieties of pastries to present people the unique taste of pastry.

Types of Pastry:

Pastries are often termed as per their texture and final results of changing the preparation method respectively. ShortCrust pastry is the most common to begin made with the rub-in method of mixing fat and flour with fingers then adding water and eggs only if required. The dough is then rolled as per the molds to get the desired results and can also be sweetened to make sweet-crust pastry.

In Flaky Pastry, the result is crispy buttery as the dough being the mixture of fat and flour are rolled again and again then put into an oven which further expands to give multiple layers. While with Puff Pastry have the fillings as they are allowed to rise up during the heating process. Puffs rise due to water and simultaneously fat expanding giving light flaky, tender and hollow pastries.

Choux Pastry is light pastries with cabbage like shapes, the dough is often placed separated into molds and then allowed to rise in oven giving hollow structure to the pastry. Cream, cheese, tuna or chicken can be the fillings while they have chocolate toppings for being used as appetizers. Phyllo is multi-light thin crusted pastries that can be wrapped along with fillings of various kind to give suitable flavor and taste.

Whereas Hot Water Crust Pastry is mainly used as a crust for further fillings as pork pies or steak pies. These are hand raised pies made up of hot water, lard and flour which results into a sticky paste which some rough finish and are then filled with filling which can be different as per the location. They are mostly named after their fillings only and also pastry feels sagged being under the filling respectively.

Pastries have such large varieties that some are named after their local products, seasonal vegetable, particular spices, meat, and can be sweet or savory to match the taste of the regionality. Eclairs, Cannoli, tarts, Pretzels, macarons, Profiterole, Croquembouche with their one-on-one structure, danish pastry, baklava are some of the most enjoyed pastries for their distinctive taste all around.

ChefIBPA offers one of the leading Best Pastry Chef Course in Delhi with the international standard curriculum that has resulted in successful deployments of students as future professional bakers. Courses are built to get beginners acquainted with basic skills of Baking and then further give them the advance prospective to move in a right direction for your future in a systematic way. We are dedicated to making this Bakery revolution in India for leading next generations of highly skilled professionals.