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Baking Techniques:
Doughs
There are two main types of pastry, nonlaminated and laminated. Both are based on how fat is introduced into the recipe. In baking, measuring correctly and using the right technique is the way to succeed.
Nonlaminated Dough: Choux
Pate Choux
Laminated Dough: Strudle
Strudle Dough
Quick Puff Pastry
Quick Puff Pastry
Nonlaminated Dough: Pie & Tart crust
Pate Brisee: Savory Pie Crust
Pie Dough: Pate Brisee
Pie Crust Method 2
Basic Pizza Dough
Pizza Dough
Laminated Dough: Puff Pastry
Classic Puff Pastry Method
Basic Cookie Dough
Chocolate Chip Cookie
Biscuits Dough
Classic Biscuits
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