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

© 2018 by Chefs 2b

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